I love July strawberries. They are plentiful, usually cheaper than the summer strawberries and so I wash and freeze them in big bags. They are also perfect for this delicious thing. We did an entire Humble Crumble Rumble ebook I think last year, that was strictly for Pop Up Shop attendees...I'm thinking of releasing it to the Thermomix Insider Club...what do you think? Yay or Nay?
In the meantime, try this one on. It is yummy!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Fruit
- 600 Grams strawberries, hulled
- 15 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 limes juice
-
The Crumble
- 250 Grams butter unsalted, cubed BUY
- 200 Grams dark brown sugar
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- 60 Grams shredded coconut BUY
- 200 Grams rolled oats
- 2 Teaspoons cornflour or cornstarch
- 200 Grams almonds plus some more BUY
Do
- 1
The Fruit; Preheat oven to 170°C. Place strawberries into a 23cm cast iron skillet or baking dish and sprinkle with the sugar. Drizzle with the vanilla and then toss through the lime juice. Place into the oven for 5 minutes while you prepare the crumble.
- 2
The Crumble; Place butter, sugar, vanilla and salt into the Thermomix bowl and combine 30 sec/speed 5.
- 3
Add the remaining ingredients and combine 10 sec/Reverse/speed 5.
- 4
Place crumble on top of the warm strawberries and scatter a few additional almonds on top. Return to the oven for 35-40 minutes until golden and fragrant with some of the cooked strawberries just seeping through the crumble.
- 5
Serve warm with ice cream or custard of choice.
