Strawberry Apple Crumble

strawberry apple crumble

• Cook Time: 40 minutes
 
• Yield: one 9" square pan

DESCRIPTION

Juicy summer berries and crisp fall apples come together gorgeously with a crispy brown butter and pecan topping in this warm and nutty fruit crumble.

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INGREDIENTS

STRAWBERRY APPLE FILLING

• 1 pound (4 cups) peeled and chopped apples*
• 1 pound (scant 3 1/4 cups) chopped strawberries
• 4 5/8 ounces (2/3 cup) granulated sugar
• 2 1/8 ounces (1/2 cup, spoon and level) all-purpose flour
• 1 1/2 tablespoons lemon or lime juice

CRUMBLE TOPPING

• 5 ounces (10 tablespoons) unsalted butter, cut into equal pieces
• 7 1/2 ounces (1 cup, packed) brown sugar (preferably dark brown)
• 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
• 4 ounces (1 cup) pecans, chopped
• 2 7/8 ounces (1 cup) old-fashioned oats
• 1 1/8 ounces (5 tablespoons) graham cracker crumbs (or two full-size graham crackers, crushed)
• 1 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

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INSTRUCTIONS

1. Preheat oven to 350ºF. Lightly grease a 9″ square baking dish with nonstick spray.

STRAWBERRY APPLE FILLING

1. In a large bowl, toss together the fruit, sugar, flour, and lemon/lime juice. Transfer to the prepared pan.

CRUMBLE TOPPING

1. Place the butter in a skillet set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat and set aside.
2. Meanwhile, in a large bowl, whisk together the brown sugar, flour, pecans, oats, graham cracker crumbs, cinnamon, baking powder, baking soda, and salt. Add the browned butter and mix in with a spatula until all of the dry ingredients are well-coated and the mixture is crumbly. Sprinkle crumble topping evenly over fruit in prepared pan.
3. Bake in preheated oven for about 40 minutes, until top is golden-brown and filling is bubbling around edges. Serve warm, with freshly whipped cream or a light ice cream if desired. Leftovers can be stored, covered, in the refrigerator, and reheated in the microwave before serving.

NOTES

*I’d recommend a sweet, crispy apple for this recipe, like Pink Lady.

http://brighteyedbaker.com/2014/09/03/strawberry-apple-crumble/