It came quite suddenly, as soon as February finished. Just as summer was technically over, on the first day of March, I found autumn leaves at my back door.
So cooler weather is welcome. Besides loving winter fashion much more than its summer counterpart, winter somehow suits my favourite pastime (of baking) and blogging much more too. Baking on a rainy day like today makes much more sense then baking in 35 C degree heat.
I really love baking with strawberries, ever since I baked this pie I have fallen in love with them in their juicy, sweet baked form.
I ate this crumble for breakfast, for afternoon snacks and as bedtime feasts. I ate this crumble as I enjoyed the last of the warm days, and the last of the summer fruits.
For the strawberries
3 punnets of strawberries (750g, 27 oz)
1/2 cup sugar
2 tbsp tapioca flour or cornstarch
pinch of salt
For the crumble
1 cup flour
70g unsalted butter, cubed (2.5 oz)
2 tbsp brown sugar
pinch of salt
Preheat the oven to 180 C and get out a 30 x 30 cm ceramic dish (or similar).
To prepare the strawberries, hull and halve the strawberries. Place them in a large bowl with the sugar, tapioca flour and salt. Set aside.
To make the crumble, combine the flour, butter, sugar and salt either with your fingertips or using an electric mixer with paddle attachment set on low. Mix until it forms a crumble mixture.
Spread the strawberries into the baking dish and evenly cover with crumble mixture.
Bake for 30-35 minutes, until golden. Serves 6-8.