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     Title: Ruby Tandoh's Strawberry Almond Crisp
Categories: Desserts
     Yield: 6 Servings

   600 g  Strawberries
     1 tb Balsamic vinegar
    75 g  Caster sugar
     3 tb Plain flour

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    75 g  Plain flour
     1 pn Salt
    40 g  Unsalted butter; in chunks
    30 g  Flaked almonds
    30 g  Desiccated coconut
    40 g  Caster sugar

 Preheat the oven to 180°C/350°F/gas mark 4. Rinse the strawberries,
 then hull them and cut into quarters (smaller berries need only be
 cut in half). Drizzle the balsamic vinegar over the strawberries,
 then toss through the sugar and flour until the fruit are well
 coated. Tip into a 900 g loaf tin.

 Combine the flour with a good pinch of salt, then rub in the butter,
 in chunks, between your fingertips. Once the mixture's sandy in
 texture, stir through the flaked almonds, desiccated coconut, and
 caster sugar. Sprinkle the crumble mix over the fruit in a thick,
 even layer, then bake in the preheated oven for 30-35 minutes, until
 the crimson sweet strawberry juices are bubbling through, staining
 the golden crumble top.

 Recipe by Ruby Tandoh

 Recipe FROM: <gemini://gmi.noulin.net/cooking/56.gmi>

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