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Ruby Tandoh's Strawberry almond crisp

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.