After a sweet morning at the Sens Chocolate Salon http://atomic-temporary-17826715.wpcomstaging.com/2012/03/18/chocolate-salon-sens-france-2012/, I decided to do something with the fabulous Spanish strawberries I found in the market. We were wondering if you could make a crumble with strawberries. Well, yes you can.
These berries were so sweet! As I was making the crumbles, I just knew M. Parret would want some. I sent over two little pots and didn’t mention Spain.
And here is where “shopping large” really pays off; we had enough strawberries to also make milkshakes 🙂
1 lb strawberries, cut into chunks
1/4 cup sliced almonds
1/4 cup sugar
4 tbsp vanilla
1/2 cup flour
3 tbsp + 1 tsp brown sugar
1/2 cup pecans, coarsely chopped
4 tbsp cold butter
Mix the strawberries with the almonds, sugar and vanilla. Set aside for about 15 minutes, then divide between 6 ramekins. Mix the flour, brown sugar and pecans together. Cut in the cold butter with a pastry cutter (I finally found mine) until it forms a coarse meal, then sprinkle on top of the strawberries. Bake the ramekins on a cookie sheet at 350 F for about 2o minutes. Top with whipped cream if you like.
1/2 lb strawberries, sliced
2 tbsp sugar
1 tsp vanilla
1 pint vanilla ice cream
1/2 cup milk
Combine the strawberries, sugar and vanilla in a bowl. Set aside for about 15 minutes, then blend with the ice cream and milk until smooth. Makes two large.