Makes a 13x9 pan
Ingredients
2 cups flour
½ cup firmly packed brown sugar
1 cup chopped walnuts or pecans
1 cup butter, melted
2 egg whites
1 cup heavy whipping cream2 Tablespoons lemon juice
2 cups coarsely chopped fresh strawberries or a 10 oz. package frozen, sliced strawberries, with no sugar added and partially thawed
1 cup sugar
Instructions
Instructions
1. Preheat oven to 350°.
2. In a medium bowl, mix together the flour, brown sugar, nuts and melted butter, with your fingertips.
3. Spread the mixture evenly into an ungreased 13 x 9 glass baking dish. Do not press down.
4. Bake at 350° for 20 minutes. Be sure to stir up the crumble mixture every 5 minutes during the bake time.
5. After the crumble is done baking, spoon out and reserve 1 cup of the baked crumble mixture for the topping. Set aside.
6. Evenly spread the remaining crumble mixture around in the bottom of a springform pan, do not press down.
7. Let crust cool for about an hour before proceeding.
8. Place the chopped strawberries into a food processor and pulse a couple of times to produce diced strawberries. You don't want puree, just diced strawberries. Set aside.
9. In a large bowl (4 quarts or larger) beat the eggs whites until you get stiff peaks. Set aside.
10. Do not wash the beaters. Use them to beat the whipping cream.
11. In a medium bowl, beat the whipping cream until stiff peaks form, this should take about 3 to 5 minutes. Set aside.
12. Blend the chopped strawberries, sugar and lemon juice, in a food processor, until smooth.
2. In a medium bowl, mix together the flour, brown sugar, nuts and melted butter, with your fingertips.
3. Spread the mixture evenly into an ungreased 13 x 9 glass baking dish. Do not press down.
4. Bake at 350° for 20 minutes. Be sure to stir up the crumble mixture every 5 minutes during the bake time.
5. After the crumble is done baking, spoon out and reserve 1 cup of the baked crumble mixture for the topping. Set aside.
6. Evenly spread the remaining crumble mixture around in the bottom of a springform pan, do not press down.
7. Let crust cool for about an hour before proceeding.
8. Place the chopped strawberries into a food processor and pulse a couple of times to produce diced strawberries. You don't want puree, just diced strawberries. Set aside.
9. In a large bowl (4 quarts or larger) beat the eggs whites until you get stiff peaks. Set aside.
10. Do not wash the beaters. Use them to beat the whipping cream.
11. In a medium bowl, beat the whipping cream until stiff peaks form, this should take about 3 to 5 minutes. Set aside.
12. Blend the chopped strawberries, sugar and lemon juice, in a food processor, until smooth.
13. With a rubber spatula, combine the beaten egg whites, the strawberry mixture and the whipped cream. Lightly whisk to break up any remaining egg white clumps.
15. Spoon the strawberry mixture over the cooled crust, that is in the bottom of the springform pan, and spread out evenly.
16. Sprinkle the top of the strawberry mixture with the reserved 1 cup crumble mixture.
17. Cover with plastic wrap and freeze for 6 hours or overnight.
18. Serve frozen with a side of fresh strawberries.
15. Spoon the strawberry mixture over the cooled crust, that is in the bottom of the springform pan, and spread out evenly.
16. Sprinkle the top of the strawberry mixture with the reserved 1 cup crumble mixture.
17. Cover with plastic wrap and freeze for 6 hours or overnight.
18. Serve frozen with a side of fresh strawberries.
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