Strawberry Crumble and the Fruity Affair !
Contrary to what you guys may be thinking based on the page title, let me hasten to tell you that it is not the start to a fruity affair but a continuation . My love affair with baking fruits is as strong as before ..it's just that some more passion has been infused into it on account of it being spring . Any loyal follower to my blog can attest to witnessing the byproduct of this affair in the myriad bakes posted here. From the whole wheat blueberry bread to oats banana muffins and all bakes in between, I have you "fruitily"covered.
Today , it was the strawberries that attracted me ..had me in their spell right from the first glance at the new health food store in our town. The fact that they were organic and still reasonably priced only added to the attraction . Like a damsel in distress in the vintage romantic novels my mom used to read , I swooned and was about to faint but then common sense prevailed and I just grabbed them and claimed them for my own . I did pay for them just in case you guys were wondering.
Once home , I used the hands of a lover to give them a thorough wash and placed them comfortably in a white fruit tray . Looking at them I knew it had to be a special bake to give full justice to their youth..ahem..ripeness. That's when the idea of a strawberry crumble took shape and refused to leave my head . Crumble is the ultimate spring/summer fruity bake topped with a flour oat mixture and in this case seemed perfectly apt for my darling strawberries.Their juiciness and texture would only become richer and silkier and I would get an opportunity to try the new ramekins that I bought . What ? I was not so blinded by love and passion as to ignore common sense and practicality?
Serving size : 4
For the topping -
3/4 cup oats
3/4 cup almond meal
4 tbsp butter
1/2 tsp cinnamon
1/4 cup brown sugar
For the filling -
3 cups strawberries (hulled, washed and sliced )
1 tbsp flour
1/2 tsp lemon juice (adjust according to tartness or leave it completely)
1/2 tsp nutmeg powder
2 tbsp maple syrup
Preheat the oven to 375 degrees F and grease four ramekins with a spray.
In a glass bowl, pour the lemon juice over the strawberries . Add the maple syrup , nutmeg powder and finally the flour. Coat them over the strawberries and set aside for a few minutes for enhancing the flavor.
In a food processor, mix all the ingredients for the topping till you have a crumbly texture .
Divide the filling mixture equally among the ramekins and top it with the crumb mixture .
Place the ramekins on top of a baking sheet and place it in the oven for a good 30 -35 minutes till the top is golden brown.
Remove from the oven and cool sufficiently as the inside will be very hot . Serve with ice cream and enjoy the glorious spring weather .