Strawberry Bloob Crumble
Living in Toronto, I get the wonderful chance to have the cheapest produce ever from our China Town on Spadina. I got yesterday’s bunch for $10, which included 4 boxes of strawberries for $5, and 3 pints of blueberries for $5 – INCREDIBLE. When shopping in China Town though, it is worth it to check out the few different markets, cuz one next to another will have a different deal – the first two places I saw had 3 boxes of strawberries for $5.
So tomorrow’s my old room mate and good friend Tanner’s birthday, and since she’s not the biggest dessert fan, I figured a crumble would be a great idea for her; easy, lots of fruit, and light on the sugar.
So here’s how I made it.
Preheat the oven to 375.
Ingredients:
1 tbsp brown sugar
1 tbsp flour
1 tbsp fresh lemon juice
6 cups whatever fresh or frozen fruit you want (I chose fresh strawberries & blueberries)
2/3 cup brown sugar
2/3 cup flour
2/3 cup oats
4 tbsp butter cut into small bits
Cut up your fruit or if it’s just blueberries, mix it with the first three ingredients and pour into your baking tin, 9×9 or 11×7.
Mix the last four ingredients so that it’s like a chunky mushy mix. I mean, imagine what you think a crumble ought to look like before it’s cooked and that’s to the point you want to mix it. There will be dusty parts, but make sure you’ve got a solid amount of chunks and you’re good. Pour that last bit on top of the fruit evenly.
Bake for 30 minutes, or til it’s golden brown.
I ran out of brown sugar, so I had to substitute with white, which makes it less aesthetically pleasing, and a little less palpable of a taste, but who’s gonna argue with butter and sugar anyway?
The thing is Tanner got sick and can’t eat, so I have to eat this entire crumble mostly to myself! BIG PROBLEM.
