A simple, easy and basic recipe from our 1940’s cookbook when compared to the strawberry crumble post yesterday. Simple is often as good as complex.
1/3 cup butter
1/2 cup brown sugar
1/2 cup flour
1 quart strawberries
1. Combine butter, brown sugar, and flour by working together with a spoon or the tips of the fingers. Hull berries and arrange in the bottom of (8×8) pan. Cover with flour mixture, crumbling it over the surface of the berries. Bake at 375 degrees F. for 30 minutes or until brown.
Notes: This strawberry crunch can also be made with a variety of other fruits including, peaches, rhubarb, apples, cherries, and blueberries. The original directions do not call for cutting the berries. Depending on the size of the strawberry you may want to cut it in half.
For a video on hulling strawberries click here.
Source: Three Meal A Day, page 220, 2nd Edition
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