For the Light and Tasty column – which asked us today to perform the delicious task “strawberries for a snack” – I had two recipes to choose from: this crumble with strawberries and apples and some strawberry muffins.

The choice was tough, the doubt about which recipe to choose plagued me for days. 😄

The dilemma was all in the belief that muffins were the most suitable for the theme because the strawberries were – there in the muffins – the sole protagonists, while in the crumble they are forced to share their heroic role with that formidable rival which is the apple, an enduring star of homemade desserts of every kind and degree.

But in the end, since I had actually, really prepared this crumble with strawberries and apples for a snack… the competition ended like this, with “strawberries and apples for a snack” and game on, Mr. Judge. 😄😅

Also because cut into slices this way and served on a chopping board it looks like a snack, right? 😃

Anyway… the strawberry muffins will make their appearance here sooner or later, mark my words.

In the meantime, here are 4 other ideas with strawberries for snack, breakfast, lunch, and dinner. 😉 👇

crumble strawberries and apples with oil shortcrust pastry

Difficulty: Easy
Cost: Economical
Rest time: 15 Minutes
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

1 block oil shortcrust pastry
5 tablespoons apricot jam
10 strawberries (approximately)
1 apple (small, or half if large)

Tools

Baking Pan rectangular 12×10
Cutting Board bamboo

Steps

Prepare the oil shortcrust pastry (following the recipe), crumbling the dough between your hands instead of forming the usual block.
👉 Optional short chill in the fridge. I put the bowl with the crumbs in the fridge for about fifteen minutes, but it’s also fine to proceed directly with the preparation.
Pour the crumbs – keeping a small amount aside for decoration – onto a rectangular baking pan (mine is the usual 12×10 in pan) lined with a sheet of parchment paper.
Press all the crumbs well with your fingertips to form a dough base.
Spread the jam over the base.
👉 A thin layer is sufficient, but those who want more jam can use more! (as you can vary the quantity of strawberries or apple).
Cut the strawberries into wedges, quarters, or halves depending on the size of the strawberries.
Slice the apple (as always, I do it without peeling).
Arrange the strawberries and apples in four rows, alternating them.
Brush the apples with a thin layer of jam.
Distribute the reserved crumbs between the rows and around the edges.
Bake in the oven for about 20 minutes at 350°F as usual for tarts.
Place the crumble with strawberries and apples on a rack to cool.
Then serve it cut into slices, or in two-flavor bars strawberry+apple, or in single-flavor squares only strawberry or only apple. (And then don’t say I’m not imaginative eh! 😃).
Enjoy your snack!!!!