SHAGBARK STRAWBERRY CRUMB
FILLING:
1 quart of fresh strawberries, hulled and quartered
¼ cup roasted walnuts, rough chop*
3 tablespoons of all-purpose flour
½ cup of brown sugar
2 tablespoons of shagbark hickory syrup
1 tablespoon of lemon juice
TOPPING:
¾ cup all-purpose flour
1/3 cup brown sugar
¼ teaspoon nutmeg
¼ teaspoon salt
6 tablespoons chilled butter, cut into pieces
¼ cup roasted walnuts, finely chop *
Roasting walnuts:
Preheat oven to 350 degrees F. Place walnut pieces onto an ungreased baking sheet. Bake 6-8 minutes, watching for change in color of walnuts. Let cool completely. Store in a sandwich bag or sealed container.
Directions:
Preheat oven to 350 degrees F.
For the filling:
Place strawberry pieces into a large bowl. Drizzle with lemon juice and gently stir. Add remaining ingredients and fold together. Spray bottom of 8 x 8 baking dish with cooking spray. Place ingredients in and smooth evenly.
For the topping:
Mix the flour, brown sugar, nutmeg and salt in a large bowl or pulse in a food processor. Add the butter into the mixture and blend or pulse, depending on the method you are using. Mix until it forms a crumb topping. Stir in the walnuts and sprinkle over the filling.
Bake for 35 to 40 minutes, watch topping to turn brown. Cool 10 minutes before serving.
