Recipe courtesy of Kevin Dundon
Strawberry and Apple Crumble
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1390
- Total Fat
- 56
- Saturated Fat
- 29
- Carbohydrates
- 211
- Dietary Fiber
- 9
- Sugar
- 121
- Protein
- 17
- Cholesterol
- 187
- Sodium
- 36
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.