Strawberry and Apple Crumble

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/2 pound strawberries, hulled and sliced, plus sliced strawberries for garnish
  • 1/2 pound cooking apples, like Granny Smith and Jonathan, peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 1/2 cup crushed walnut halves
  • 1 teaspoon ground cinnamon
  • 4 pre-baked (4-inch) tart shells, recipe follows
  • 1 cup plus 2 tablespoons all-purpose flour
  • 5 tablespoons unsalted butter
  • 1/2 cup oatmeal
  • 9 tablespoons packed brown sugar
  • Confectioners' sugar, for garnish
  • Serving suggestion: Vanilla ice cream
  • Tart Shells:
  • 9 tablespoons unsalted butter, at room temperature
  • 1 1/3 cups sifted confectioners' sugar
  • 2 beaten egg yolks
  • 1 dash cream
  • 2 cups all-purpose flour, sifted
Directions
  • Preheat the oven to 350 degrees F.

  • Combine the strawberries, apples, granulated sugar, walnuts, and cinnamon in a saucepan over medium heat and cook, stirring occasionally, until soft.

  • Divide the strawberry-apples mixture among the tart shells.

  • Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal. Gently mix in the brown sugar. Sprinkle a thick layer of the crumble mixture on top of the fruit. Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes.

  • Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners' sugar. Garnish with strawberry slices.

Tart Shells:
  • In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well. Add the cream. Add the flour all at once and mix to a smooth dough. Divide the dough in half and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.

  • Preheat the oven to 350 degrees F.

  • On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick. (Freeze the other half of the dough for another use.) Cut the dough into 4 parts and line 4 (4-inch) tart pans. Line each tart with parchment paper and fill with dried beans. Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more.

  • Let cool on a rack.

  • Yield: 4 to 8 (4-inch) tart shells


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