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Serves 6
600g strawberries
1 tbsp balsamic vinegar
75g caster sugar
3 tbsp plain flour
For the crumble topping
75g plain flour
A pinch of salt
40g unsalted butter, in chunks
30g flaked almonds
30g desiccated coconut
40g caster sugar
1 Preheat the oven to 180C/350F/gas mark 4. Rinse the strawberries, then hull
them and cut into quarters (smaller berries need only be cut in half). Drizzle
the balsamic vinegar over the strawberries, then toss through the sugar and
flour until the fruit are well coated. Tip into a 900g loaf tin.
2 Combine the flour with a good pinch of salt, then rub in the butter, in
chunks, between your fingertips. Once the mixture s sandy in texture, stir
through the flaked almonds, desiccated coconut and caster sugar. Sprinkle the
crumble mix over the fruit in a thick, even layer, then bake in the preheated
oven for 30-35 minutes, until the crimson sweet strawberry juices are bubbling
through, staining the golden crumble top.