Strawberries have always been my favourite fruit. I think this may have something to do with my early childhood obsession with Strawberry Shortcake. For my fifth birthday, I received a Strawberry Shortcake doll as a gift. She had strawberry blonde hair and a plastic face that smelled like strawberries. I spent hours combing that doll’s hair and smelling her face. It was a little creepy. My first cookbook was “Strawberry Shortcake’s Cooking Fun” by Michael J. Smollin. It included recipes for things such as Whizzer Fizzers, Apple Snackwiches, and Custard and Pupcake Cookies. I never actually made any of these recipes, cause in the 1980s Italian-Canadian kids didn’t really eat apples and cheddar on crackers or peanut butter and banana sandwiches. I now love all these things. I also love crumbles. They’re easy to make and you can use any combo of in-season fruit. Here, I’ve used strawberries and rhubarb. This crumble can be served warm or at room temperature. I’m sure one of Strawberry Shortcake’s Whizzer Fizzers would also pair nicely with this dessert.
- 3 1/2 cups all-purpose flour
- 2 1/4 cups brown sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 cup cold butter, cut into cubes
- 1 egg, lightly beaten
- 8 cups sliced strawberries
- 4 stalks rhubarb, sliced
- 2 tbsp lemon juice
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/2 cup sliced almonds
- Preheat oven to 375F. Grease a 9×13 inch baking pan.
- In a large bowl, whisk together 3 cups of flour, 1 cup of brown sugar, baking powder and 1/2 tsp salt.
- Cut in the cold butter with a pastry cutter or your fingers. Add the egg.
- Press half the dough into the prepared baking pan and refrigerate.
- Add 1/4 cup brown sugar, 1 tsp cinnamon and almonds to the remaining half of the dough. Place in fridge while you make filling.
- In a large bowl, combine the strawberries, rhubarb and lemon juice. Mix in 1/2 cup flour, 1 cup brown sugar, 1/2 tsp salt, 1 tsp cinnamon, ginger and vanilla. Stir until all the fruit is coated.
- Spread the strawberry mixture evenly over the chilled crust. Sprinkle the crumb topping over the fruit.
- Bake for 50-60 minutes, or until top is golden brown.
- Cool completely before slicing.