I took a vacation with my parents, brother and grandmother last weekend in a lovely coastal village in Ratnagiri (more on that in another post); but we took a little detour on our way back to visit the hill-town of Mahabaleshwar on our way back. Mahabaleshwar is famous for its steep hills and dense forests; but also equally famous for the best strawberries and mulberries produced in this part of the country. So the detour was mainly intended for that; hogging strawberries and fresh cream at the famous Mapro gardens and shopping for fresh strawberries, jams and syrups. Most of the strawberries were devoured in the next two days at home and at work with colleagues; but I still had about 250g left that I wanted to make a dessert with. So I decided to make this quick fix crumble, that doesn’t take a lot of preparation time and tastes pretty good with the contrast from the sweet and tart, gooey strawberries, the flaky topping and the cold ice-cream. I say this is my way, because I do not follow the classic recipe and substitute some ingredients with local options.
250g Strawberries, washed, dried and halved;
½ cup powdered sugar;
2tbsp crystal sugar or demerara sugar;
3/4th cup all purpose flour;
3/4th cup cold white butter (made of Indian Buffalo milk, can use unsalted butter instead);
1/4th cup chopped almonds;
½ tsp vanilla extract;
½ tsp baking powder;
Few scoops of Vanilla ice-cream.