Baking a fruit crumble feels similar to performing a magic trick: a few easy moves and — voilà! Pantry ingredients are transformed in a delicious, bubbling dessert. Today, we continue our month of spring produce with a strawberry and cherry recipe from Martha Stewart Living’s cookbook A New Way to Bake. Wouldn’t this be pretty to serve for brunch? Here’s how to whip it up…
Strawberry-Cherry Whole-Grain Crumble
From Martha Stewart Living’s A New Way to Bake
It’s best to serve this golden crumble just as strawberry season gives way to cherry season. Chock-full of oats and unsweetened coconut flakes, with whole-wheat flour and coconut oil holding everything together, the wholesome topping also happens to be vegan.
Recipe: Strawberry-Cherry Whole-Grain Crumble
For the crumble topping
1/3 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup large unsweetened coconut flakes
1/4 cup packed light brown sugar
1/4 teaspoon coarse salt
1/4 cup virgin coconut oil
For the filling
1 1/2 cups fresh strawberries, hulled and cut into 1 1/2-inch pieces
1 1/2 cups fresh sweet cherries, pitted and halved
2 tbsp packed light brown sugar
To make the crumble topping, preheat oven to 350F. In a medium bowl, combine flour, oats, coconut flakes, brown sugar, salt and oil. Knead until oil is combined and mixture forms large crumbs.
In another bowl, toss strawberries and cherries with sugar to make the filling.
Transfer filling to 9-inch pie dish. Top evenly with crumble topping. Bake, rotating dish halfway through, until topping is golden and filling is bubbling in center, 35 to 40 minutes. Let cool slightly before serving. Crumble is best the day it’s made.
Thank you so much, Martha Stewart Living! Your new cookbook is lovely.
(Reprinted from A New Way to Bake. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs by Jonathan Lovekin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Thanks to Stella Blackmon for helping with this series.)