Perhaps the most perfect crumble we've ever made + the first in a recipe collaboration with Tara O'Brady & me. Almond paste, natural almonds and the rhubarb and strawberries of early summer (what could be better?!). Even if you hate marzipan, I urge you to try it anyway, it delicious and well worth the extra step!
From the HG Shop:
Strawberry Rhubarb Almond Crumble
In this strawberry-rhubarb beauty, the fuschia filling is snugly tucked underneath a streusel made with almond paste. Swapping in the paste for some of the butter makes for a topping that’s deeply flavoured, and substantial without heaviness. There’s oomph, but delicacy too. As a whole, the crumble is only modestly sweet, aromatic in a way that reminds of the spice of amaretto, and with a clear sourness, bright like summer sun.
205 g almond paste, sliced
115 g unsalted butter, cool room temperature, cubed
1 vanilla bean
1 tablespoon almond extract
2 teaspoons sea salt
140 g all purpose flour
60 g large flake (old-fashioned) oatmeal
30 g granulated sugar
100g sliced natural almonds
50 g turbinado sugar
880 g strawberries, halved or quartered, depending on size
680 g rhubarb, trimmed and sliced
1 tablespoon vanilla extract
85 g granulated sugar
30 g tapioca powder
Pinch of sea salt
Start with the crumble topping. Push the almond paste and butter into the bowl of a food processor with the metal blade in place. Split the vanilla bean down its length, then scrape the seeds into the processor (save the pod for another use). Add the almond extract and salt. Run the machine until the almond paste and butter are creamed and light, stopping the machine and scraping down the sides as needed, around 1 minute blending total.
Using a silicone spatula, spread the almond butter mixture thickly across a piece of clingfilm, forming a plump rectangle. Wrap tightly and refrigerate until quite cold, at least 2 hours.
Make the fruit filling. Tumble the strawberries and rhubarb into a large bowl. Squeeze the lemon juice over top, catching any seeds, then fold in the vanilla. Stir the sugar, tapioca, and salt together in a bowl, then sprinkle over the fruit. Fold again, then spoon into a 2-quart | 2 litre casserole, and set aside.
Preheat an oven to 350°F | 176°C, with a rack in the lower third. Once the almond butter is cold, unwrap and cut into large dice. Mix the flour, oats, and granulated sugar in a large bowl. Scatter the butter cubes across the bowl, tossing to coat. Then, using hands, work the butter into the dry mix, until clumps start to form. Tip in the almonds and continue to pinch and work the mixture, forming a rough landscape of craggy bits and finer pebbled shapes.
Scrunch the crumble mixture over the rhubarb and strawberries. Sprinkle with the turbinado sugar, and place the casserole on a parchment-lined baking sheet. Bake in the hot oven until the filling is bubbling and the topping is golden, 55 minutes or so. Cool on a baking rack for a few minutes before serving.
- Almond paste can be difficult to find in Canada; often times you’ll see marzipan instead, which is sweeter. Edde’s brand is a sort of almond paste/marzipan hybrid, only moderately sweet, and what we’d recommend here. For those in the States and elsewhere, Solo almond paste is brilliant. This recipe was also tested using it, with great results. With Solo, you may want to increase the granulated sugar by 25 g in the crumble mixture.