18 May Summer Strawberry Crumble
It’s the season of strawberries and I, for one, am taking full advantage.
After a recent trip to R & C Dairy and Farmstead, B and I came home with 6 pounds of freshly picked berries. When one picks 6 pounds of strawberries, one quickly needs to figure out what to do with such a goldmine, as they perish somewhat quickly. While we ate many, many berries as is, we also made turned a few of these gems into crumbles.
My recipe is a riff on The Kitchn’s brilliant post How to Make A Fruit Crumble with Any Kind of Fruit. I upgraded the nutrition by using almond flour v. white flour and added oats for crumble authenticity. Because of my love affair with vanilla, I added it, too and kicked it up with lots of cinnamon.
This recipe has graced 3 tables in the last 2 weeks-two versions of the strawberry and one using blueberries as the fruit. I must say that while initially the blueberry was my fave, my heart truly belongs to the strawberry version. The best part of this recipe? Any fruit can be used, as The Kitchn post indicates.
Make this recipe. You won’t be sorry-I promise. And when you make it, come back here and tell me which fruit you used. I want to know.