Strawberry crumble with custard cream, a delicious and simple fruit dessert. Made with a shortcrust pastry that crumbles in your hands, no mixing and no resting in the fridge.

A shell of crumbs that encloses a soft filling of custard and juicy fresh strawberries, flavored with sugar, lemon, and cinnamon. A strawberry Crumble, fragrant, creamy inside and slightly crispy outside, poetry. The recipe is super easy, I added a bit of almond flour to the classic shortcrust. Once cleaned, the strawberries are cut and seasoned with sugar and lemon.

I then prepared a classic custard, a few minutes to assemble the dessert and the crumble is ready for the oven. You can serve it at room temperature or cold from the fridge, great for a snack, but also for breakfast or a special dessert. Everyone will love it

Below you can find other delicious recipes with strawberries:

Difficulty: Very easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

601.30 Kcal

calories per serving

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Energy 601.30 (Kcal)
Carbohydrates 71.98 (g) of which sugars 46.22 (g)
Proteins 12.35 (g)
Fat 30.20 (g) of which saturated 12.57 (g)of which unsaturated 7.75 (g)
Fibers 4.06 (g)
Sodium 227.83 (mg)

Indicative values for a portion of 257 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.6 cups all-purpose flour
1 cup almond flour
1 egg (whole)
3/4 cup sugar
1/2 cup butter (cold)
1/2 packet baking powder
teaspoons vanilla extract (1)
pinches salt (1)
12 oz strawberries
1 lemon (juice)
1/4 cup sugar
2 cups custard

Tools

Springform Pans MGE – Set of 3 Circular Springform Pans with Non-Stick Coating – 3x Removable Pans – Ø 18, 20, 22 cm
Bowls Set of 2 large bowls from 800 ml to 1000 ml, Ø 18 cm, porcelain, for breakfast, cereal, ramen, large cereal bowl
Parchment Paper Cuki Parchment Paper Sheets 33 x 38 cm – 25 sheets – 1 pack

Steps

First of all, let’s prepare the dough. In a bowl, combine the flours, baking powder, salt, sugar, vanilla, egg. Finally, add the butter in pieces and mix everything with your hands until you get large crumbs. Put in the fridge
Take the strawberries, wash them, dry them with a cloth. Cut them into large pieces, put them in a bowl with lemon juice, sugar, and a pinch of cinnamon. Set aside
Prepare the custard, you can find the recipe by clicking here
Preheat the oven to 356°F. Line a 9-inch pan with parchment paper. Add half of the crumbled pastry, slightly compacting with your hands. Add the custard, level it, and place the strawberries on top. Finally, add a layer of dough crumbs. Bake in a well-heated static oven at 356°F in the middle-lower part for about 35 minutes, until the surface becomes golden. Remove from the oven and let it cool for at least 2 or 3 hours, then put it in the fridge