Fruit crumble is one of those easy desserts that is great any time of year. They can be put together so quickly and are usually a crowd pleaser. I particularly love apple and strawberry crumble. The riper the strawberries the better. In fact, these strawberries were overripe and not much good for anything else. However, just perfect in this quick and easy dessert.
Apple and Strawberry Crumble
5 large apples, peeled, cored and cut into thick slices (I used golden delicious)
A dozen or so large strawberries, cut into thick slices
1 cup/125 grams of plain four
2/3 cup/75 grams of oats
1/2 cup/100 grams of sugar
1/2 cup/112 grams of butter, room temperature
Juice of half of a lemon
Pinch of salt
1 cup/250ml heavy whipping cream, for serving
Preheat your oven to 350 degrees F. Lightly grease a deep 8 x 5 inch rimmed baking dish. This just happened to be the dish I used, you can use whatever baking dish you have. I would recommend that it is a dish is about 3-4 inches deep.
Fill the dish with the apples and strawberries and mix them around so they are evenly distributed in the dish. Squeeze in lemon juice, mix and set aside.
If you have a food processor, this is a easy way to make the crumble topping. Just toss in the flour, oats, sugar, pinch of salt and butter. Push play and off it goes. Wizz it up for about 30 seconds or until it resembles a bread crumb consistency. If you are not using a food processor, just add all the dry ingredients into a medium bowl and cut in the butter. Use your finger tips to incorporate the butter in to the flour mixture. Do this to make sure all of the flour and butter is incorporated into each other. This will only take a few minutes and again you will have a bread crumb consistency.
Now, spoon the crumble mixture evenly over the fruit. Bake in your preheated oven for about 40 minutes or until the topping is golden and the fruit underneath is completely soft. Remove from oven and set dish on a wire rack.
Personally, I prefer this served with fresh whipped cream. As shown above. Mind you, it was already starting to melt by the time I got the picture taken!
Whip the cream in a medium mixing bowl on high speed until peaks form. Remember not to over mix, or it will curdle. Also, don't forget the tip about cold beaters and a cold bowl! Always helps in whipping cream.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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