Jackie’s Recipe of the Month: Strawberry Apple Crumble

Strawberry Apple Crumble

With Macadamia Topping

A great dessert while our strawberries are in peak season!

Recipe from Cooked & Loved

Ingredients

For the Fruit Filling:

• 3 large apples peeled, cored, and sliced
• 2 cups strawberries hulled and halved, about 250 grams, 8 large strawberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsps cornstarch

For the Crumble Topping:

• 1 cup rolled oats 85 grams
• 1/2 cup gluten-free flour or all-purpose flour, 70 g
• 1/2 cup brown sugar
• 1/2 cup unsalted butter chilled and cut into cubes, 65 grams
• 2/3 cup macadamia nuts roughly chopped, 85-90 grams
• 1 tsp cinnamon
• A pinch of salt

Instructions

• Preheat your oven to 350°F (175°C) and lightly grease a baking dish (about 9×9 inches).
• In a large mixing bowl, combine the sliced apples, halved strawberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Toss everything together until the fruit is well-coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
• In another bowl, mix the rolled oats, all-purpose flour, brown sugar, cinnamon, and a pinch of salt. Add the chilled butter cubes and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs. Stir in the chopped macadamia nuts.
• Sprinkle the crumble topping evenly over the fruit filling. Make sure to cover the fruit completely for that perfect crunchy top.
• Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly and tender.
• Let the crumble cool for a few minutes before serving. This allows the juices to settle and makes it easier to dish out. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.