“One of my favorite dishes during the winter is strawberry crumble,” says Muzna Bishara. “It is a comforting and warming dish, and I find the contrast between the soft strawberries and the crunchy crumble superb.” Here she takes the classic recipe and adds local flavors: the strawberries are dressed in delicate olive oil and the crumble is perfumed with hyssop, orange zest and orange blossom water.
This recipe is featured in the article “For Muzna Bishara, Za’atar Is the Scent of Winter.”
- 1.1 lb / 500 grams strawberries with the stems removed, halved
- 1 heaping tablespoon / 25 grams ground almonds (or flour or cornstarch)
- 2 heaping tablespoons / 50 grams white sugar
- 1 tablespoon olive oil
- For the Crumble:
- ⅔ cup / 140 grams AP flour
- 1 teaspoon baking powder
- 6½ tablespoons / 90 grams cold butter, cut into cubes
- ¼ cup / 75 grams Demerara sugar
- 3 tablespoons fresh hyssop or oregano leaves, finely chopped
- ½ teaspoon orange zest
- ½ teaspoon orange blossom water
- To Serve:
- Toasted sliced almonds
- Crème fraiche or sour cream
- Preheat the oven to 350°F / 180°C.
- Mix the strawberries, ground almonds, white sugar and olive oil in a bowl and transfer to a 1-liter (1qt) pyrex, porcelain, or clay baking dish.
- Prepare the crumble: Place the crumble ingredients into a food processor and pulse to a crumbly mixture. Do not over-process the mixture to a paste.
- Sprinkle the crumble mixture over the strawberries, press down well and bake until the crumbs are slightly golden and the juices from the cooked strawberries begin to bubble, about 40 minutes. Sprinkle toasted sliced almonds on top and serve with crème fraiche or sour cream.