Strawberry Crumble
A bright, original berry dessert that comes together fast! Strawberry crumble is the perfect summer treat — a generous layer of juicy, sweet ripe berries under a golden, crumbly, crisp shortbread topping. It's full of flavor and aroma, yet genuinely easy to make. You can dress it up, too: a scoop of ice cream or a swirl of melted marshmallow turns it into something special. The whole family will love it, and it's a great option when company's coming over!
saga
Recipe author
Strawberry Crumble
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
2 g
Fats 17 %
6 g
Carbohydrates 77 %
27 g
207 kcal
GI:
15
/
30
/
56
- Sort through the strawberries, then rinse and pat them dry. Leave small berries whole and cut larger ones in half. Put the shortbread cookies in a sturdy bowl and crush them with a potato masher (a blender works too). Melt the butter and let it cool to room temperature. Now that everything's prepped, here's the fun part: First, preheat the oven to 400°F (200°C) and lightly grease your baking dish with a little butter — a round dish about 9.5 inches (24 cm) across is ideal. In a large saucepan, combine the strawberries with the cornstarch, half of the freshly cracked black pepper, the sugar, and the lemon zest. Set it over medium heat and stir until all the sugar has dissolved. Bring it to a boil, then cook for 3 minutes, stirring now and then. Pour the strawberry mixture into the baking dish. Mix the crushed cookies with the cooled melted butter — using your hands is quickest — working it into coarse crumbs, then scatter the crumb topping evenly over the strawberry filling. Bake in the preheated oven for 20 minutes, until the topping turns golden. Toward the end of baking, prep the marshmallows: put them in a small saucepan with the water and set over low heat. Cook, stirring constantly, for about 3 minutes, until the marshmallows have melted into a smooth, slightly runny mixture. Take the dish out of the oven, let it rest for 5 minutes, then spoon the marshmallow over the top. Toast the marshmallow with a kitchen torch and sprinkle the crumble with the remaining cracked pepper. Serve warm. Enjoy!
Caloric content of the products possible in the composition of the dish
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Lemon zest - 47 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
- Marshmallow - 328 kcal/100g
- Shortbread cookies - 716 kcal/100g
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