It’s Swedish midsummer and everywhere in the city, there are strawberry stands. It’s the cutest thing, it’s almost like a lemonade stand. A small table with punnets and punnets of juicy jordgubbar or strawberries. We’ve been recommend to try the local strawberries (versus imported sorts) because at this time of the year it is at its sweetest. Buying seasonal food is a great practice. The fruits just smells and tastes naturally wonderful.
Yesterday when I was strawberry shopping, I couldn’t help but to buy additional berries. We rarely buy raspberries and blueberries in Melbourne because it’s usually pricey. It’s not as expensive here in Linköping so, why not? Berry indulgence is a good thing.
In celebration of Swedish midsummer, I decided to make something with berries for Mr G.’s office fika (afternoon tea). I found this amazing recipe for strawberry crumb bars on Tara’s foodblog Smells Like Home.
I made a mistake when I was making the crumble. I forgot to add an egg to the pastry and freaked out. Fortunately, it turn out to be an interesting discovery. The bottom crust was slightly softer and the butter in the pastry kept it together. And when I brushed a beaten egg on top of the crumble, it came out nice and crunchy. This is my version of berry crumble, so, enjoy!
- adapted from Smitten Kitchen, via Annie’s Eats via Smells Like Home
- 1½ cups sugar
- 1 tsp baking powder
- 3 cups all-purpose flour
- ¼ tsp salt
- Zest of 1 lemon
- 225g cold unsalted butter, cut into cubes
- 1 large egg, beaten
- 4 cups (500g) fresh strawberries, hulled and quartered
- ½ cup blueberries
- ½ cup raspberries
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- 4 tsp cornstarch
- Juice of 1 lemon
- Preheat the oven to 180° C. Grease a baking tray; set aside.
- In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork.
- Cut in the butter with two knives until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour.
- Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
- In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the strawberries, blueberries and raspberries with a rubber spatula until combined.
- Spread the berry mixture evenly over the bottom crust.
- Add cardamom and cinnamon into the remaining dough and then gently spread it over the top of the berries.
- Brush the beaten egg over the dough. To make a rustic pattern, gently scrape the top of crumble with a fork.
- Bake for about 45 - 60 minutes or until the top is slightly golden brown.
- Cool completely before cutting into squares and serve with yogurt and extra berries.