If the stars align and the predicted sunny weather forecast remains unchanged, I will be headed up to the north woods for a couple of days early next week. As often as I have traveled to Door County, Wisconsin, I have never been there when the cherry trees were blossoming. For years I have drooled over the mesmerizing photos taken by others. With a little luck, I am hoping I too can capture more than a few swoonworthy photos. In addition to taking a few hikes, my primary mission on this trip is to take an inordinate number of cherry trees, cherry orchards, and cherry blossoms photos. I might get distracted by horses, sheep, cows, barns, and maybe a lighthouse or two because that's what usually happens when I am up there. The landscapes and farmscapes in Door County never fail to disappoint. As much as I love having travel companions, this cherry blossom or bust trip will be a solo one. Mostly because waiting around for me to take a zillion photos isn't the least bit fun for anyone except me. And those sudden stops on the highway, well they can also be a bit disconcerting for those who would prefer to return home safely. It's not always easy being my friend on a road trip when I am channeling my inner amateur photographer persona.
Cherries may not be in season at the grocery stores here in the midwest yet, but strawberries are readily available. While they may not be the much anticipated locally grown June summer strawberries, the strawbeerries I have bought recently are satisfyingly sweet. Although when baked in this Strawberry Crumble they became sinfully sweeter. Fruit never tasted so good.
But is this a crumble or a crisp? Depending on who you ask, crumbles and crisps have come to be used somewhat interchangeably. Although technically the streusel topping on most crumbles normally didn't include oats. No matter what you call them, these rustic, streusel topped, baked desserts are one of the easiest ways to deepen the flavor of fresh fruit. With thickened fruit oozing from under a buttery streusel topping, crumbles are one of those hard to resist desserts. Maybe because we subconsciously or consciously tell ourselves desserts made with fruit fall on the healthy(ier) end of the dessert continuum.
In order that there be discernible chunks of the strawberries, I cut mine in either halves or quarters. Smaller berries are can in half and larger ones are cut into quarters.
Many crumble recipes call for the addition of a small amount of liquid in the fruit mixture. Water and lemon juice are the more common ones. But there is nothing common about this Strawberry Crumble. because it has a secret ingredient: Port. The addition of port brings a deeper flavor to the baked strawberries. I would be remiss if I didn't suggest you use a good Port. The kind you would enjoy sipping.
Streusel toppings are made with either room temperature butter cut into cubes or melted butter. This Strawberry Crumble uses the former.
When baked in a preheated 350 degree (F) oven for 45-50 minutes, the fruit filling thickens and oozes from the sides of the pan and the streusel topping turns golden brown. Allowing the crumble to rest 10-15 minutes before serving helps with the structure of the fruit filling.
Whoever said crumbles wouldn't win any beauty contests is someone whose definition of beauty is much narrower than mine. In keeping with the old adage beauty is in the eye of the beholder, I find this Strawberry Crumble to be beauty contest worthy. In fact, I would go so far as to say it's so irresistibly, rustically beautiful it's worthy of being declared the winner.
Topped with a scoop of vanilla ice cream, I mean because what's a crumble without ice cream, this Strawberry Crumble is beguiling. I dare you to resist taking a bite. I double dare you not to leave even the tiniest morsel in your dish. Note: Take your ice cream out of the refrigerator at least 15 minutes before serving so each scoop begins to melt slightly when placed on top a warm serving of the crumble. The melted ice cream tastes like a sinfully rich creme anglaise.
If there was ever a dessert to scream dessert of the summer, it would be this Strawberry Crumble a la Mode. And if there was ever a way to incorporate more fruit into your life, well you guessed right, it would be this Strawberry Crumble a la Mode. Mouthwatering delicious and requiring almost minimal skill or effort, it's definitely a crowd pleaser. While it may be best served warm (you can reheat individual servings in the microwave), I wouldn't refuse it if served room temperature.
Strawberry Crumble a la Mode
Serves 6 to 8, maybe one more
Ingredients
3/4 cup (65 g) old-fashioned oatmeal (not quick oats)
7/8 cup (116 g) all-purpose flour
3/4 cup (130 g) light brown sugar, firmly packed
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 Tablespoons unsalted butter, room temperature, cut into cubes
2 pounds fresh strawberries, cut in quarters or halves depending on size
2 1/2 Tablespoons cornstarch
1/2 cup (100 g) caster, superfine, or granulated sugar
2 Tablespoons of a good quality Port
1 teaspoon vanilla
1/4 teaspoon kosher salt
Vanilla Ice Cream for serving
Directions
Topping
1. In a medium sized bowl combine the oatmeal, flour, brown sugar, baking powder, kosher salt, and butter. Mix together until well combined. Once you stir everything together, use your hands to fully incorporate the butter into the dry ingredients. Set aside.
Crumble and Assembly
1. Preheat oven to 350 degrees (F).
2. In a large 10" or 11" round baking dish or 9" x 12" inch oval/square baking dish, add the cut strawberries.
3. In a small bowl, combine the sugar, salt, and cornstarch. Sprinkle over the strawberries. Stir to coat the strawberries.
4. Add in the vanilla and port, stirring just until blended in. Top with the crumble mixture. Sprinkle a tablespoon or two of additional oatmeal on top.
5. Bake in the center of the oven for 40-50 minutes or until the topping is golden brown and the strawberry mixture begins bubbling through the sides and middle of the crumble. Note: The strawberry mixture should have thick consistency.
6. Remove from oven and let rest for at least 10-15 minutes or up to 30 minutes before serving.
7. Spoon the Strawberry Crumble into serving dishes and top with a generous scoop of vanilla ice cream. Or if serving 6-8 people who like to share, place several scoops of the vanilla ice cream in the middle and hand out spoons.
Notes: (1) You can make the topping ahead of time. Cover and keep in the refrigerator if made several hours ahead of time. (2) Cut the recipe in half and bake in a smaller dish if serving 2-4. (3) Store any leftovers covered at room temperature for up to a day. Reheat individual servings in the microwave because it is so good warm. (4) I served the Strawberry Crumble with Ben and Jerry's Vanilla Ice Cream because it's my favorite.
