Recipe#44: strawberries and yogurt crumble
A. – I have my dessert first.
T. – Is that a political statement? A medical condition, perhaps?
A. – I just don’t see the point in waiting. I mean, what if I die while eating my entree?
300 gr (2 ½ cups) all-purpose flour
150 gr (¾ cup) granulated white sugar
1 large egg
100 gr (1 stick) unsalted butter
1 tbsp baking powder
300 gr fresh strawberries
3 tbsp granulated white sugar
250 gr vanilla yogurt
Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan.
For the crumbles, in a bowl combine all the ingredients using your fingertips to make a light breadcrumb texture. Pour half of the crumble mixture in the baking pan and the other half on a baking sheet. Bake for about 20 minutes.
Meanwhile, cut the strawberries in small pieces. Heat the strawberries with the sugar in a pan for about 5 minutes.
Remove the crumbles from the oven. Spread the yogurt on the crumble in the pan. Then, spread the strawberries on the yogurt and sprinkle the other half of the crumbles on the top.
Let it rest for 1/2 hour and serve.