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Strawberry jam crumble12/18/2023 ![]() Assemble Jam Bars Place jam in a small bowl and microwave for 10 seconds or until slightly warm. Transfer to a wire rack and let cool for 15 minutes. Bake Crust Bake the crust for 14 to 16 minutes, or until lightly golden and set. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside. Press remaining dough evenly into the bottom of prepared baking pan. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges. Crumble the reserved 1¼ cups (300 mL) oat mixture evenly over the jam. (If the crust puffed up while baking, gently press down on it to release the air.) Spread the jam in an even layer over the crust. Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. Remove from the oven and let cool for 5 minutes. ![]() Stir in the flaked almonds and demerara sugar with a fork. When you’ve finished, it should resemble rough, pale oatmeal. Press two thirds of the mixture into the bottom of a greased 9×13 pan. Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). Mix in an egg, vanilla and salt just until combined. Give the dish a good shake or two to mix the ingredients. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over the sugar, almonds and vanilla extract. ![]()
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