I promise this will be the last of the strawberry posts…for awhile anyway. Our 25lbs worth of strawberries have been cleaned, frozen, put into jam or baked into desserts. Our thoughts have moved onto cherry picking at the end of the month. I see many cherry desserts in our future.
I recently started reading the book Ratio, by Micheal Ruhlman. It’s about the ratios involved in cooking and baking. I often make changes to many of the recipes I use, so I thought I would take this one step further to learn a bit more about the actual ratios involved in recipes and their development. The book includes formulas for everything from cookies and bread to soups and sauces. The boys and I have been brainstorming all kinds of ideas for cookies and muffins. I’ll keep you updated on our progress.
This recipe is one of my own, but not something that came from reading my new book. As I was up to my ears in canning preserves last week I thought it might be fun to try baking a dessert in some of the many jars I had sitting around. The idea of that is not original, you just have to google ‘dessert in a jar’ and it will lead you to all types of sweet treats baked this way. I have to say it was pretty fun and makes a perfectly sized dessert when served with a little ice cream on top.
6–8 ounce jars
2 pints (4 cups) strawberries, hulled and halved
1/3 cup sucanat (or white sugar)
1 teaspoon vanilla
1 tablespoon cornstarch
1 teaspoon orange zest
Heat oven to 350 degrees.
In a medium bowl, gently mix ingredients together making sure strawberries are coated. Spoon filling mixture into jars, filling each a little over halfway. Place on parchment lined baking sheet. Set aside to make crumble topping.
3/4 cup Whole Wheat Pastry Flour
1/2 cup old fashioned oats
1/2 c butter (I used Earth Balance baking sticks, but regular butter will work)
1 cup almonds or pecans, chopped
pinch of salt
1/2 teaspoon cinnamon
1/2 cup brown sugar
In a medium bowl combine flour, oats, butter, almonds (or pecans), cinnamon, salt and brown sugar. The topping should be crumbly and have the texture of wet sand. Spoon crumble mixture on top of strawberry filling. Go ahead and fill jar past the top, it will settle as the berries cook.
Bake at 350 degrees for 25-30 minutes or until filling is bubbling and crumble top is golden brown.
*Warning* Jars will slip around on the baking sheet when you remove them from the oven. Be extra careful.
I made 12 jars of this crumble last weekend. After my family devoured their own portions I decided to spread the love by sharing the rest with our neighbors. It was fun to show up on their doorsteps, this sweet dessert in hand.