Strawberry Crumble
2 servings
30 minutes
Strawberry crumble is a classic British dessert that originated as a simple home dish to utilize seasonal berries and fruits. Juicy strawberries, slightly caramelized during baking, acquire a rich sweet flavor with a hint of tartness complemented by the freshness of lemon juice. The crunchy topping made from muesli, flour, and brown sugar provides a textural contrast, turning each bite into a harmonious blend of softness and crunch. This dessert is especially good warm, served with a delicate mascarpone cream that adds creamy richness and deepens the flavor. Strawberry crumble is perfect as a light summer dessert or cozy treat in colder weather; it can be served alone or with a scoop of vanilla ice cream to enhance the flavor experience.
1
Preheat the oven to 180 degrees.
2
Wash the strawberries, remove the stems, and cut them in half or quarters. Place the strawberries in a bowl, add lemon juice, starch, and sugar. Mix and let the strawberries release their juice.
- Strawberry: 185 g
- Lemon juice: 1 teaspoon
- Cornstarch: 1 teaspoon
- Sugar: 2 tablespoons
3
In another bowl, mix the muesli, flour, brown sugar, and warm butter. Knead the dough with your hands until it resembles coarse crumbs.
- Muesli: 60 g
- Wheat flour: 20 g
- Brown sugar: 15 g
- Butter: 25 g
4
Place the strawberries with juice at the bottom of the baking dish, sprinkle the prepared dough on top, and send it to the oven for 20-25 minutes. The crumble is ready when the topping turns golden and the fruits are bubbling. Remove from the oven and cool on a rack.
- Strawberry: 185 g
5
For the cream, whip the mascarpone with powdered sugar until a smooth, firm mixture.
- Mascarpone cheese: 3 tablespoons
- Powdered sugar: 1 tablespoon
6
Divide the crumble onto dessert plates, pipe a swirl of mascarpone cream onto each serving from a pastry bag, and serve.