Strawberry Crumble Truffle

by Valorie Delp | More from this Blogger

22 Jun 2008 04:15 AM

'Tis the season for fresh berries in abundance. That also means, if you love to bake, it is the season for strawberry shortcakes, blueberry crumbles and anything else that you can possibly imagine. This recipe is one of those that is great for impressing guests because the results are so delicious but it's not difficult to put together. It's also nice because you can do it ahead of time, since they have to freeze to be firm.

The impressive layered dessert is very easy to put together and save for the baking time for the crumbly topping, and the chopping of the strawberries (which by the way you can use an egg slicer to chop strawberries) it's almost prepless.

You will need:

1 cup all purpose flour

¼ cup packed brown sugar

½ cup chopped pecans

½ cup cold butter

1 can sweetened condensed milk

3 tablespoons of lemon juice

3 tablespoons of orange juice

2 cups of chopped fresh strawberries

1 cup heavy whipping cream, whipped

Directions:

Finely chop the strawberries, set aside.

In a bowl, combine the flour, brown sugar and pecans. Coat the nuts with flour. Cut the butter into the mixture until it resembles course crumbs. Spread into an ungreased 15-in x 10-in. x 1-in baking pan. Bake at 350 for about 15 to 18 minutes until it's golden brown on top.

In a large bowl, combine the sweetened condensed milk, lemon juice and orange juice. Add strawberries and mix well. Fold in whipped cream.

Take the crumble out of the oven and let cool.

In a large glass bowl, layer the crumb mixture with the berry mixture, alternating starting with the berry mixture and ending with the crumb mixture. You can also put these into individual glasses and garnish with a sprig of mint.

Freeze until firm. Remove from freezer about 20 to 30 minutes before serving.

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Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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