Strawberry Crumble

It’s strawberry season, and I found a new, delicious German crumble recipe with strawberries and marzipan. My favorite desserts are those made with fresh fruit, nuts, and marzipan. Oh, and let’s not forget chocolate. Every afternoon, I crave a treat to satisfy my sweet tooth. It doesn’t have to be much; just a bite or two will do.

Strawberries are in season here in Santa Cruz and will be for a long time, often until October. My husband loves putting them on his cereal in the morning. I eat them straight from the basket. My brother’s favorite dessert is Erdbeertorte (strawberry cake). During strawberry season, you see this dessert in every bakery in Germany. Here is the recipe. 

This strawberry crumble caught my attention when I checked the ingredients. I had to try it, and it turned out to be delicious. I have made it several times, and it has received approval from all my testers. I served it with whipped cream. The original German recipe called for vanilla sauce. I preferred my piece without anything. It was so full of flavor that I didn’t think it needed anything.

I used marzipan, but almond paste can be substituted equally well. Marzipan contains less sugar than almond paste. Cut the marzipan or paste when chilled. I used vanilla paste instead of vanilla extract. Some juice will be released once the crumble is baked, which I  like. This is a simple recipe that requires no special tools. Anyone can prepare it. It serves 6 to 8 people. It tasted just as good the following day and the day after. It was also delicious when warm. Keep the crumble at room temperature on the first day, then refrigerate it.
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Ingredients:
⅓ cup (1.8 ounces, 50g) almonds with skin on
1 scant cup (3.6 ounces, 100g) Marzipan or almond paste
1 tsp. vanilla extract or vanilla paste
A pinch of salt
½  heaping cup (4 ounces, 125g) sugar
8 TBS (4 ounces,125g) butter
1 egg yolk 
2 ½ to 3 pounds ( 1 ¼ kg) strawberries
1 TBS brown sugar 
1-2 TSP powdered sugar
Directions:
For the streusel, chop the almonds. Cut the chilled marzipan and cold butter into small cubes. In a large bowl, mix the flour, salt, and sugar. Add the butter, marzipan, egg yolk, and vanilla extract, then use your hands to make the streusel. 
Rinse the strawberries, halve them, and arrange them in a buttered 11-by-12-inch (2-inch-deep) casserole dish. A slightly smaller casserole will be okay. Sprinkle brown sugar over the berries, then evenly distribute the streusel on top. Bake in a preheated 350°F oven for 35 to 40 minutes. The crumble is ready when the juices around the edges begin to bubble.
Remove the crumble and sprinkle with powdered sugar. 
Guten Appetit!
Recipe lecker.de
Translated by Sunnycovechef.com

This ice cream is a real treat for a hot summer day. Click here for the recipe