Prep 20 mins
Cook 30 mins
I found this recipe on the New York Daily News website. Strawberries will soon be coming back into season (they are really a winter fruit in my part of the world) and I can't wait to try this one out.
For the streusel
- 4 1⁄2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 3⁄4 cup brown sugar
- 1 teaspoon salt
- 1 lb unsalted butter, cubed and chilled
For the fruit
- 4 pints fresh strawberries, hulled and halved
- 1 cup brown sugar
- 1⁄4 cup cornstarch
- 2 teaspoons vanilla extract
- 1 pinch salt
- Preheat the oven to 425 degrees.
- Prepare the streusel:
- In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine.
- Add the butter, increase the mixer speed and beat.
- Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps.
- Refrigerate for 15 to 20 minutes.
- Prepare the fruit:
- In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes.
- Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes.
- Cover the fruit with large balls of streusel, mounding streusel crumbs around them.
- Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time.
- When the top is crisp and the fruit is soft and bubbling, the dessert is ready.
- Some hints:.
- Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping.
- Use any combination of berries that you like.
- This dessert is best served warm with vanilla ice cream.
This was very nice.I used strawberries and blueberries in mine.This makes quite a bit,it would be great to make if you're having compnay over.
So yummy served up with a huge dollop of whipped cream. We all enjoyed it to the max!
I halved the recipe, but I didn't get the pea-sized balls in the mix after adding the butter--probably because my kitchen was warm and the butter didn't stay cold long enough. I ended up only using half the topping, which seemed about perfect to me, and topped it with fresh whip cream.