Almond Strawberry Crumble and Ricotta Cream

No ratings yet

This strawberry crumble comes together with ginger and basil roasted strawberries, almond crumble, and homemade whipped ricotta cream.

Prep Time35

Cook Time20

Freezing Crumble Dough30

Total Time1 25

Course: Dessert

Cuisine: American, French

Servings: servings

Place the flour, ground almond meal, sugar, ginger and salt in a large bowl, gently hand whisk to evenly mix. Add the diced butter and squeeze ingredients together until a dough is formed.
Shape the dough into a disk, wrap in plastic and place in the freezer. Freeze until firm, about 30 minutes.
*Option to make ahead and freeze over night. The dough may need to be chopped with a large chefs knife into long strips to make breaking easier if you choose to freeze over night. Or simply let it thaw for about 15 minutes before crumbling.
Freezing the crumble for 30 minutes allows for the butter to firm. This will then make for larger crumble chunks instead of small pieces that melt into the berries.

Preheat Oven to 350℉ (190℃).
Rinse fresh strawberries, remove stems and tops. Large strawberries should be cut in half, but smaller berries can stay whole. *This helps keep larger fruit chunks for the fruit crumble and not a jam like consistency.
Cover a large baking tray with parchment paper.
Arrange sliced berries in an even layer spread out across the baking pan. Lightly sprinkle with salt.
Remove crumble from the freezer and slice into long 1/2 inch pieces with a chef's knife. Break crumble into small chunks and distribute evenly across the berries.
Sprinkle chopped basil and mint across the fruit crumble to your liking.
Place tray in the oven on the middle rack. Bake for about 20-22 minutes.
**Over baking will cause your berries to become too mushy. Keep an eye on baking according to your oven. I find that 20 minutes works great for a roasted berry and a cookie like crumble. But check yours sooner if your oven tends to bake hotter.
The crumble will not turn dark in color. It bakes into a nice shortbread cookie color and texture.
Remove tray from the oven and place on a wire rack to cool for about 15 minutes before serving with ricotta cream.

Place the ricotta, vanilla and half of the sugar in a medium-large mixing bowl. Use a wire hand whisk to gently stir and evenly distribute the vanilla and sugar.
In a separate medium mixing bowl, using an electric hand mixer, beat the heavy whipping cream and remaining sugar. Whip until medium peaks form.
Gently fold the whipped cream into the ricotta. Cover the bowl with plastic wrap and refrigerate until ready to serve.