Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Servings: 4 to 6
Strawberry time is finally here! And to showcase this fabulous sweet and juicy fruit, we have the perfect recipe for you: a tasty strawberry and pistachio crisp.
Our version offers a subtle touch of acidity, reminiscent of the sour taste of rhubarb, without adding it to the mix. Our secret? Red wine vinegar!
Beware, there will be none left in no time!
Ingredients
Ingredients for the strawberry mixture :
- 1 lb (about 2 to 2 1/2 cups) fresh strawberries, hulled and quartered (you can also use frozen strawberries)
- 3 tbsp. brown sugar
- 2 tbsp. maple syrup
- 1 tbsp. cornstarch
- A good pinch of ground cinnamon or nutmeg
- 2 tbsp. organic red wine vinegar Maison Orphée
- 1/3 cup organic deodorized coconut oil Maison Orphée melted
- 1/2 cup rolled oats
- 1/3 cup coarsely chopped pistachios + to taste for garnish
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon fine grey sea salt Maison Orphée
Preparation
1. Place the rack in the centre of the oven. Preheat oven to 180°C (350°F).
2. In a large bowl, mix the brown sugar with the cornstarch and a pinch of cinnamon or nutmeg. Add strawberries, maple syrup and red wine vinegar. Mix well. Place in an ovenproof baking dish.
3. In a separate bowl, mix the crumble ingredients until just moistened. Spread the crumble over the strawberry mixture.
4. Bake for 40-45 minutes or until strawberries are bubbling and crumble is golden brown. Allow to cool for about 30 minutes before serving.
5. Enjoy!
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe