Nici Wickes: Gorgeous strawberry crumble slice recipe
Saturday Morning with Jack Tame · Newstalk ZB
October 29, 20214m 51s
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Show Notes
New season strawberries have hit the shelves and they’re at last priced sensibly. Make this gorgeous slice and serve it warm with vanilla ice cream for a dessert that tastes of summer.
Makes 12-16 squares
1 cup whole almonds
415g (about 3 ¼ cups) plain flour
Decent pinch salt
250g cold butter
3-5 tablespoons cold water
¾ cup raw sugar
500g fresh strawberries (or use 250g each strawbs and chopped rhubarb)
Grease and line a Swiss roll tin (23x33cm), leaving some of the baking paper hanging over the long sides.
Rub/grate chilled butter into the flour and salt (or do it in a food processor). Toss the butter in the flour. Divide this mixture equally into two bowls. Into one, pour 3-5 tablespoons ofice coldwater, stirring first with a knife to a scraggy mess then add a bit more water before turning out to knead briefly so it comes together. Flatten to a disc, wrap and chill for 20 minutes.
Blitz almonds in a food processor until it’s a coarse crumb. Add this crumb and the sugar to the other half of the flour/butter and mix to combine to a crumble.
Roll chilled dough on a well-floured bench to fit your tin, big enough to come up the sides, and carefully transfer to your tin. Press into the corners and up the sides. Cover with chopped berries then spoon over crumble topping.
Bake at 180 C fan bake for 50 minutes or until browned on top and juice from the fruit has started to bubble through.
Cool in the tin until just warm then slice. Eat with scoops of ice cream. YUM!
Makes 12-16 squares
1 cup whole almonds
415g (about 3 ¼ cups) plain flour
Decent pinch salt
250g cold butter
3-5 tablespoons cold water
¾ cup raw sugar
500g fresh strawberries (or use 250g each strawbs and chopped rhubarb)
Grease and line a Swiss roll tin (23x33cm), leaving some of the baking paper hanging over the long sides.
Rub/grate chilled butter into the flour and salt (or do it in a food processor). Toss the butter in the flour. Divide this mixture equally into two bowls. Into one, pour 3-5 tablespoons ofice coldwater, stirring first with a knife to a scraggy mess then add a bit more water before turning out to knead briefly so it comes together. Flatten to a disc, wrap and chill for 20 minutes.
Blitz almonds in a food processor until it’s a coarse crumb. Add this crumb and the sugar to the other half of the flour/butter and mix to combine to a crumble.
Roll chilled dough on a well-floured bench to fit your tin, big enough to come up the sides, and carefully transfer to your tin. Press into the corners and up the sides. Cover with chopped berries then spoon over crumble topping.
Bake at 180 C fan bake for 50 minutes or until browned on top and juice from the fruit has started to bubble through.
Cool in the tin until just warm then slice. Eat with scoops of ice cream. YUM!
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