INGREDIENTS:
Crust:
- 1 3/4 cups + 2 tablespoons (226g) all purpose flour
- ½ teaspoon sea salt
- 10 tablespoons unsalted butter, cold
- Juice of half a lemon
- 1 tablespoon granulated sugar
- About ¾ cup ice water
Strawberry Filling:
- 1 ½ Ibs fresh strawberries, hulled and halved
- ¼ cup sugar
- 1 tablespoon cornstarch
- Juice of ½ lemon
- Pinch cinnamon
- Botticelli Cooking Extra Virgin Olive Oil
Crumble Topping:
- ⅓ cup all-purpose flour
- ¼ cup sugar
- Pinch salt
- Pinch cinnamon
- 2 tablespoon butter, melted
PREPARATION:
- For the crust, cube the butter and place in the freezer while you gather your other ingredients.
- To the bowl of a food processor, add the flour, salt and sugar. Add in the cold butter and pulse until the butter chunks are pea sized. Pour in the lemon juice. With the food processor running, slowly add the ice water until a crumbly dough forms. You may not use all of the water. Turn the dough out and shape into two discs (one is extra). Wrap in plastic and place in the fridge.
- For the filling, place half of the strawberries in a bowl and set aside. Heat 1-2 tablespoons of olive oil Whisk the sugar and cornstarch together then add to the pan along with the lemon juice, salt and cinnamon. Cook, stirring constantly, until thick. Remove from heat and toss in the fresh strawberries. Spread out onto a parchment-lined sheet pan and chill in the freezer while you roll out the crust.
- Preheat the oven to 425°F. On a lightly floured work surface, roll out one of the dough discs to a 10" round. Place it in an 8" cast iron skillet with the edges hanging over. Spoon in the cooled strawberry filling. Make the crumble by combining all of the ingredients and mixing together with your fingers until crumbly. Crumble on the topping and then fold the edges of the crust over onto the filling. Egg wash and bake for 20-25 minutes or until the crust is a deep golden brown and the filling is bubbly. Let cool for a few minutes before digging in. Enjoy!