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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