Memorial Day Weekend brings a tradition of strawberry picking. There’s a lovely family run orchard in New Jersey that always had an wonderful array of seasonal items for picking. Sour cherries, peaches, nectarines, strawberries and of course apples. If you’re ever in the Freehold area, check out Battleview Orchards! Go early and stop by their country store… get a fresh batch of apple cider donuts. You won’t regret it! (They also sell the apple cider donuts bagged, but the fresh ones will keep you coming back time and time again!)
We usually come home with 10-ish pounds of strawberries and by the time everyone is done snacking on them, I barely have enough to make an actual dish with. This year we clocked in at 12 1/2 pounds of collected berries. The strange part was that this crop wasn’t as sweet as in previous years. So instead of devouring 8 pounds of strawberries in the car on the ride home, only 5 pounds were eaten. Over the next couple of days, another few pounds disappeared. And then I was left with a bounty of a little over 7 pounds of strawberries. Time for pie & jam!
I have a predictable struggle with pie crust, so I avoid it at all costs. A crumble is a great option because it doesn’t require exact measurements. Ball park is good enough. It’s an easy recipe to modify, if you need to.
Strawberry Rhubarb Crumble
Adapted from Smitten Kitchen
1 1/2 to 2 pounds of strawberries, hulled and quartered
3/4 cup sugar
4 tablespoons cornstarch
Pinch kosher salt