Saturday, June 27, 2015

Strawberry Crumble from Anna Jones

Perfect timing by the Wall Street Journal this morning!  I couldn't decide what to make for my tennis team's annual shindig (tonight!), until I came across this recipe for Strawberry Crumble, by Anna Jones.  This is such a beautifully simple recipe, enhanced with elegant nuances from the vanilla bean and lemon zest. I can't wait to get my hands on her cookbook, A Modern Way to Eat.  

Of course,  since I have a strong tendency to play with food,  I added toasted pine nuts and goat cheese to the strawberry mix, and then drizzled it with a scant amount of balsamic syrup.  I also added orange water to the crumble topping because I didn't have any oranges in my fruit basket. I didn't have poppy seeds either, but thats ok. The orange blossom water adds a slightly exotic aroma to the recipe without interfering with the classic taste of baked strawberries and oats.

Recipe - courtesy of the Wall Street Journal
Strawberry Poppy Seed Crisp
Total Time: 35 minutes Serves: 6
  • 1¾ pounds hulled strawberries, quartered
  • ½ cup plus 3 tablespoons light brown sugar 
  • Grated zest of 1 organic lemon
  • Seeds from 1 vanilla pod 
  • 1 cup almond flour
  • 1 cup steel-cut oats
  • 2 tablespoons poppy seeds
  • Grated zest of 1 organic orange
  • 7 tablespoons cold unsalted butter, cut into pieces, or coconut oil
1. Preheat oven to 400 degrees. In a wide ovenproof skillet, gratin dish or pie dish, toss strawberries with 3 tablespoons sugar, lemon zest and vanilla seeds.
2. In a large mixing bowl, mix together almond flour, oats, poppy seeds, remaining sugar and orange zest until combined.
3. Use your fingers to cut butter into flour mixture until it reaches a sandy consistency. Spread flour-butter mixture on top of strawberries in a smooth, even layer.
4. Bake until top is golden and strawberries have shrunk and started to caramelize around the edges, 25 minutes. Serve crisp with crème fraîche, ice cream, custard or a thick, rich yogurt on top or alongside.

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