Wednesday, July 7, 2010

Strawberry Crumble

Fourth of July came and went and of course I baked for Greg's family party. It was a sorta 4th party but mainly it was a joint graduation party for his brother and sister. I ended up making strawberry jello poke cupcakes with cool whip on top and blueberries. I also made 3 trays of cookies. All fudge brownie type cookies. One tray had M&M's in the cookies, one had coconut M&M's and one had York peppermint patty bites in it. Everything I made was gone in no time. I couldn't believe how fast it all went! Sadly I have no pictures since I literally baked and brought hot items to the party. (I was icing and topping the cupcakes at the party because I was so short on time) I will make the brownie cookies again for the purpose of putting them on the blog....or just so I have an excuse to make them and eat them again.

Yesterday Greg's friend invited a few of us for dinner and of course I offered to bring dessert. I had work that morning and had barely any time to bake something up. I opted to try something I had never done, which always makes me nervous since I like to try everything before giving it to others. I did a strawberry crumble with custard sauce topping. More like a strawberry-blueberry crumble. I had a handful of left over blueberries from the cupcakes so I threw them in too.

Again, I brought this over hot and barely had time for pictures so don't mind the super rushed job.

Strawberry Crumble

1 quart strawberries
1/4 cup honey

For the topping:
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/3 cup butter
1. Heat the oven to 350° F.
2. Prepare filling: Mix the halved strawberries and the honey in an 8×8 ungreased pan,
3. Prepare topping: Mix all the ingredients with your fingers until crumbly, sprinkle over fruit mixture and bake at 350° for about 35 to 40  minutes, until golden brown and the fruit is bubbling out everywhere.

I doubled this recipe and used slightly more than the called more fruit, more fruit surely doesn't hurt the recipe. This dessert really surprised me. Mixing the fruit with so much honey had me nervous, for I am not a huge fan of honey. I put it in the fridge once we got there to let it set and we actually ate it cold and everyone loved it. I personally didn't care for the sauce but thats' just me. For breakfast this morning I tried it warm with some cool whip and it was fantastic. I would love to make this again with different kinds of fruits I wouldn't normally eat.

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