Just like the issue with the strawberries over the weekend, I had excess strawberries that didn't taste so good fresh last Wednesday for Dinner Club. Again, my apologies to the guests, Janet, Stefanie, and Yvette; but this is proof that there are ways to make strawberries taste better. I loved that it even looked like I had slaved away and that it used only natural sweeteners for the filling. I have plans to use this recipe as my "go to" for many years to come.
This was a great way to eat up the last of my diced apples. I'm quite sad over that because they were so good, but I know I can fill up the freezer with more summer goodness.
Cost to Make Crumble
The fresh fruit is what raises the price, but I think peak flavor (which we at least had with the apples) is well worth it.
- $1.50 Apples (School fund raiser)
- $2 Strawberries (Maitland Farmer's Market)
- $0.03 Corn Starch (Walmart)
- $0.10 Cinnamon (Publix)
- $0.11 Orange (Holliana Groves)
- $0.10 Butter (Costco)
- $0.03 Flour (Aldi)
- $0.10 Brown Sugar (Costco)
- $3.97 Total fed dessert to 10 people (Not counting the cost of ice cream leftover from when my in-laws were here.)
Recipe for Strawberry Apple Crumble
Filling
- 1 1/2 pints frest strawberries, quartered
- 1/2 gallon frozen diced apples (2 fresh)
- 1 Tablespoon cornstarch
- 1/2 Tablespoon Cinnamon
- Juice of one orange (This time of year, we actually have "juice oranges" that are extra juicy)
Topping-Source: AllRecipes.com
- 1 cup flour
- 1 cup brown sugar
- 1/4 cup butter, melted
Preheat oven to 400 degrees. Put all filling ingredients into a 9 x 13 Pyrex. Mix and spread evenly. In separate bowl, mix together dry topping ingredients evenly. Pour melted butter over and mix together until clumps form. Pour topping evenly over apple and strawberry mixture. Bake in oven for 35 minutes or until crumble has browned and fruit bubbles. Serve warm, at room temp, or cold with vanilla ice cream.
