Autumn Strawberry Crumble

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Chef Select Nova Scotia


Serves 4-6

Strawberries now have a second, late summer season, which gives us the chance to pair them with other late summer berries. This is a quick yet sophisticated take on a traditional berry crumble.

4 cups hulled and quartered strawberries

2 cups blueberries, fresh or frozen

1 tbsp cornstarch

1/4 cup sugar

zest of 1 lemon

1/4 cup red wine

For the topping:
1/2 cup butter

1/2 cup sugar

3/4 cup flour

1/2 tsp ground cardamom

Preheat oven to 375F. Grease a 22x22 cm (9x9 inch) baking dish.

Place berries in a large bowl and toss with cornstarch, sugar, lemon zest and wine. Transfer to baking dish.

To make the topping, melt butter in a saucepan over medium heat. Add sugar and stir well, continuously, to combine. Stir in flour and cardamom. Mixture will be thick, like warm cookie dough. Distribute topping over berries (this is easiest with your hands). Bake on the center rack of the oven for 40 minutes, until crumble topping is golden brown and berries are thick and bubbly.

Serve with cream, ice cream or plain yogurt.

*Substitute whole wheat flour for plain white flour, or use a combination of both.

*the 6 cups of berries can be a combination of any fruits or berries at hand. Add, or subtract sugar according to the sweetness of the fruit. 

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