The strawberry growing season in Minnesota has come to an end.
While I hope you got to play with some local beauties (or baby booties as Evie called this one above), there are more local berries to come, no worries. Berry Hill Farm started raspberry picking this week!
Let’s just say my skills for timing farm-to-table are progressing. Usually I check into picking season the week after it’s all done. This year though. This year! The strawberries and the Bursches aligned. I looked up Berry Hill Farm. I scheduled a date with friends. We grabbed coffees and started driving. We came home with lots of strawberries. I still feel so accomplished!
Maybe next year I’ll even post a recipe as inspiration before picking season starts. Whoa. No need to get too far ahead of myself. At least this will be in the archives so I won’t forget that it happened summer of 2015 and how I updated that almond crumble.
Speaking of which, it’s for sure a toss up what this recipe is about. Is it the berries or the crumble? It’s the perfect food couple.
I have loved the taste of almond paste in this dessert, only this past spring I noticed the brand I bought included a glucose syrup that had wheat starch in it. For my gluten free friends, this usually won’t do. So I began playing with almonds instead of using the pre-made paste.
Sweet berries topped with warm butter almond cookie like crumbles? Turns out this combo is just the dessert to celebrate the summer season.
While you won’t find desserts sitting around our house on a daily basis, we for sure don’t ban them. Somewhere along the way, our family just adopted some sugar-less practices that have stuck. We’ve landed on wanting dessert to be really worth it, and most of the time we save it for special celebrations or seasonal highs like this.
Crumble this almond topping on blueberries or peaches next time? I think so.
Here you go!
|Strawberry Rhubarb Almond Crumbles|| |
- 2½ cups fresh strawberries hulled and quartered
- 1½ cups fresh rhubarb sliced
- ⅛ cup sugar
- 2¼ teaspoons of cornstarch
- 1½ teaspoons lemon juice
- ½ cup blanched almond slivers
- ¼ cup sugar
- 4 tablespoons of butter at room temperature
- ½ cup gluten free all purpose flour
- Preheat oven to 400°.
- Gently combine prepared strawberries, rhubarb, ⅛ cup sugar, cornstarch, and lemon juice. Set aside to rest while you make the topping.
- In the bowl of a food processor, toss in ½ cup blanched almond slivers. Process until completely ground into almond meal, as fine as you can get it. Next add sugar and continue to puree. Add the soft butter and whiz until combined.
- Scrape paste into a medium bowl, add ½ cup gluten free flour on top of paste. With your fingers mix the flour into the paste, scrunching into crumbly pieces.
- Divide berry mixture into 4 ramekins. Crumble almond mixture atop the fruit, using all the crumble that you can between the 4 servings.
- Set ramekins on a cookie sheet lined with parchment paper.
- Bake for 25-30 minutes until fruit is bubbling and crumble is lightly browned.
- Let cool a bit to serve warm. If you make it ahead, cover and store in refrigerator. Reheat for 5 minutes or so in a preheated oven.