January 22, 2011

Strawberry Walnut Crumble



I needed a summer treat fix! This is definitely best enjoyed during a hot summer day, but I needed an escape from this -25 degree weather (with windchill) that we're having here in Minnesota. So I've made one of my favorite desserts that my grandma used to make me when I was younger. It's actually not even that bad for you (as far as desserts go). I've included a recipe for coconut whipped cream because my grandma's recipe called for Cool Whip. I used a little bit of refined sugar in this (there's a 1/2 cup, my grandma's original recipe had 1 1/4 cups!).

Crust Ingredients:
  • 1/2 cup margarine or coconut oil
  • 1/8 cup agave
  • 1 1/4 cup all purpose flour
  • 1/2 cup walnuts

Preheat oven to 350 degrees F. Mix by hand or by food processor the margarine/coconut oil, agave, and flour. Mix together as if you were making a pie crust. This should be a little bit more crumbly than an average pie crust. Once combined, stir in 1/2 cup chopped walnuts. Pour the crust ingredients into a baking dish and brown for about 10 minutes. Remove from the oven and allow to cool.

Coconut Whipped Cream Ingredients:
  • 2 cans of 14oz FULL FAT Coconut Milk
  • 1/4-1/3 cup powdered sugar
  • 1 tsp vanilla extract

Find the directions for making coconut whipped cream here!


Filling Ingredients:
  • 2 10oz bags of Frozen Strawberries
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla

Blend the ingredients together in a blender or food processor. Chunks of strawberries are ok. I usually warm them up a little bit by letting them thaw, or on top of the stove or in the microwave. Once these ingredients are blended - fold in the coconut whipped cream.

Press half of the crumb mixture in a 9x13 pan and then pour the strawberry mixture on top of that. Place the other half of the crumb mixture on top of the strawberries. Freeze covered. Keep frozen until ready to use. I like to let it thaw for about 30 minutes to an hour before serving so it isn't completely frozen.

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