Strawberry-Amaretti Crumble

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Strawberry-Amaretti Crumble

Published on April 10, 2015 | By |
1 Comments
    • Yield
    • 6 servings
Ripe, juicy strawberries, in season, make a fantastic dessert, especially when paired with the slight bitterness of almonds.  Here they’re baked under a blanket of Amaretti, the crisp, airy almond macaroon cookies that are traditional to the Lombardy region of Italy. They’re widely available here now – even Trader Joe’s has a version at the holidays – but if you can find Amaretti di Saronno, the original, grab them.

Ingredients

  • 1 lb organic strawberries, hulled and quartered
  • ½ cup Brachetto d’Acqui (or other lightly sweet wine, like Moscato)
  • ¼ cup + 3 TBSP coconut sugar
  • 1 vanilla bean scraped (or ¼ tsp vanilla bean powder)
  • 2 tsp cornstarch
  • 5 small Amaretti
  • 1/3 cup superfine brown rice flour
  • 1/3 cup tapioca flour
  • 1/4 cup slivered or sliced almonds
  • ¼ tsp almond extract
  • ¼ tsp baking powder
  • ¼ tsp flaky sea salt (like Maldon)
  • 1/4 cup coconut butter, cold (measure it out and keep in fridge until ready to use)

Instructions

  • 1. Preheat oven to 350 degrees. Place 6 4-oz ramekins on a baking sheet and set aside.
  • 2. In a large bowl toss the strawberries, 2 TBSP coconut sugar, vanilla bean and Brachetto. Allow to macerate for at least 15 minutes at room temp while preparing the topping.
  • 3. Crumble the amaretti in a food processor. Add ¼ cup of the coconut sugar, the brown rice flour, tapioca starch, almonds, almond extract, baking powder and salt. Pulse to combine. Add the cold coconut butter and pulse just until a crumbly dough forms. Topping can be made ahead; keep in fridge until ready to use.
  • 4. By now the strawberries should be nice and juicy. Add the cornstarch to the bowl and toss to combine. Fill the ramekins with the strawberry mixture and top with the crumble. Bake for 25 minutes, until the filling is bubbly and the topping is golden brown.
  • 5. Let cool for a few minutes before serving. I like to add a dollop of vanilla coconut milk ice cream on top. And most importantly, serve with a cold glass of the Brachetto!

One Response to Strawberry-Amaretti Crumble

  1. Catherine Okereke May 30, 2015 at 10:15 am #

    I can vouch that these are so so good! : )

    Reply

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