Strawberry Crumble (Sbriciolata alle Fragole)
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal flour (fioretto) | 200g |
| All-purpose flour (00) | 220g |
| Almond flour | 50g |
| Sugar | 100g |
| Butter (cold) | 80g |
| Whole egg | 1 |
| Egg yolk | 1 |
| Salt (fine) | Pinch |
| Whole milk | 400g |
| Egg yolks | 3 |
| Potato starch (cornstarch) | 15g |
| Sugar | 80g |
| Vanilla bean | 1 |
| Fresh strawberries | 300g |
| Sugar | 50g |
| Lemon zest | 1 |
| Powdered sugar (for dusting) | to taste |
Instructions
-
Prepare the Strawberries:
Start by washing and cleaning the strawberries. Cut them into large cubes. Place them in a non-stick skillet and sprinkle with 50g of sugar. Sauté the strawberries for 5-6 minutes, stirring occasionally to ensure even cooking. Set aside. -
Make the Vanilla Custard:
In a saucepan, combine the whole milk with the vanilla pod, scraping the seeds from the pod into the milk. Bring the mixture to a boil, then remove the vanilla pod. In a separate bowl, whisk together the egg yolks and 80g of sugar until smooth and creamy. Gradually add a little warm milk to the egg mixture, stirring constantly to temper the eggs. Slowly pour the egg and milk mixture back into the saucepan, stirring continuously. Cook over low heat until the custard thickens. Remove from heat and transfer the custard into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool to room temperature. -
Prepare the Crumble Dough:
In a large mixing bowl, combine the all-purpose flour, almond flour, and cornmeal flour. Add the cold, cubed butter and rub it into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the whole egg and egg yolk, and continue mixing quickly with your hands to form a crumbly dough. Be careful not to overwork the dough to avoid warming the butter. -
Assemble the Crumble:
Preheat your oven to 180°C (350°F). Grease a round tart or pie pan with butter or line it with parchment paper. Begin by spreading half of the crumble dough mixture evenly over the bottom of the pan. Press it down gently to form a firm base. -
Layer the Strawberries and Custard:
Evenly distribute the sautéed strawberries over the crumble base. Spoon the cooled vanilla custard over the strawberries, smoothing it out with the back of the spoon. -
Top with More Crumble:
Crumble the remaining dough mixture over the custard layer, making sure to cover it evenly. This will create a rustic, crumbly topping. -
Bake the Crumble:
Place the assembled strawberry crumble into the preheated oven. Bake for about 40-45 minutes, or until the top is golden brown and the filling is bubbling slightly at the edges. -
Cool and Serve:
Once baked, remove the crumble from the oven and let it cool for about 10 minutes. Carefully remove it from the pan and transfer it to a serving plate. Dust the top with powdered sugar before serving.
Enjoy this indulgent strawberry crumble as a perfect dessert for any occasion. The combination of the tender strawberries, creamy custard, and crumbly topping makes for a delightful treat that will surely impress. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
This recipe for Strawberry Crumble (Sbriciolata alle Fragole) is a comforting and easy-to-make dessert that beautifully combines fresh strawberries with a rich vanilla custard and a buttery, crumbly topping. Perfect for a family gathering, dinner party, or special occasion, this dessert offers a sweet balance of flavors and textures that will delight your guests.
