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Sunday, April 10, 2011

Piña Strawberry Crumble

 So I'm going to be in a magazine called Insider this coming up Friday. It will be showcasing a pizza I made. Yadda yadda. A photographer came to my house, photographed my food, and me. It was awkward. There were awkward smiles on my part, mostly because it was held for so long, and I wasn't sure when to smile, etc. I like things to be perfect, but the pizza looked a little bit, well, un-pretty (is that a word? No? Who cares). We shall see how it all comes out. It should be interesting none-the-less.
 There is something about tropical pineapple that makes me think about Mexico. I imagine sitting on a beach with a piña colada in hand, watching the waves. This weather is a bit insane in good old Maryland these days, and goes literally from 80 degrees one day, to 33 degrees the next. What to do? Do I wear leggings and boots, or leggings and flip flops? Or no leggings at all? So many decisions. Enough about my wardrobe, we have crumble to discuss.
This crumble is so delicious, and hardy. The pineapple/strawberry duo gives it just the right "tang" and sweetness. If you have to share this with someone, I feel sorry for you. It's super addicting and served best warm with a scoop of vanilla ice cream.
Piña Strawberry Crumble

1 pound strawberries, hulled and cut in half
1 pound peeled and diced fresh pineapple
3 tablespoons granulated sugar
3 teaspoons cornstarch
1/4 cup all-purpose flour
pinch of salt
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into cubes
1 1/3 cup old-fashioned oats
1/4 cup brown sugar

Cooking Directions
Place a rack in the center of the oven and preheat oven to 350 degrees F.
Toss diced fruit together in an 8-inch square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, 1/4 cup of flour and pinch of salt. Toss the mixture with the diced fruit. Set aside.
In a medium bowl, whisk together remaining flour, baking powder, salt and sugar. Add the cold butter cubes. Use your fingers to break up the cold butter cubes into the flour mixture. Add the oats and toss together until the butter bits are about the size of the oat flakes.
Pour the oat mixture over the prepared fruit. Place in the oven and bake for 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
Remove the crumble from the oven and allow to cool for at least 15 minutes before serving. Crumble is delicious served warm with vanilla ice cream.
Crumble can we wrapped and refrigerated for up to 4 days. Reheat in the microwave or wrapped in foil in a low oven.

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