This recipe is the result of a collaboration with Amandine, a french girl residing in Barcelona who is very passionate about the art of pastry.
Together, besides preparing a delicious vanilla and cinnamon crumble, we transformed the classic recipe into a more original one consisting of chocolate, which as you may know, tastes delightful alongside the strawberries!! 🙂
Place them in a copper saucepan with 50 gr of white sugar over heat, making sure the strawberries don't stick to the bottom of the saucepan.
Cook until it reaches a soft consistency, which creates a line when run through with a spatula.
Pre-heat the oven to 170ºC.
Combine all dry ingredients: flour, brown sugar, cinnamon, and vanilla powder
Cut the butter (which should be cold) into small dices and add it to the dry ingredients
Mix the ingredients by hand while cutting the butter further with your fingers, until you reach a granular consistency. Choose your preferred size for the crumbles, making sure you leave some bigger than others
Drain the fruit and lay it over the tray (A 22x14cm tray can be used for two people)
Sprinkle the crumbles on top of the fruit
Bake for 20 minutes (At the 10 minute mark, open the oven and rotate the tray while leaving the oven door slightly open until the remaining 10 minutes pass)
For the whipped cream: 80 ml of cream with a 35% minimum fat content. Start whisking the cream from side to side, avoiding circular motion, until you reach the desired whipped cream consistency