This recipe for gremolata, a tangy, bright, and intensely green Italian condiment, is ideal for topping those hearty, stick-to-your-ribs foods that predominate fall and winter menus.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ¾ cup chopped walnuts
- 1 ½ teaspoons ground ginger
- 1 cup packed light brown sugar, divided
- ½ cup salted butter, melted
- 2 tablespoons cornstarch
- 2 tablespoons white balsamic vinegar
- 2 ½ pounds fresh strawberries, hulled and quartered
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 11×7-inch baking dish.
- Stir together flour, oats, walnuts, ginger, and 3/4 cup brown sugar in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
- Stir together cornstarch, vinegar, and remaining 1/4 cup brown sugar in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
- Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
- Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.
Reviews
We found it to be yummy with ice cream! The walnuts were a nice addition. I did not have white balsamic vinegar and substituted regular balsamic. The divided brown sugar didn’t specify in the ingredients list how to divide and it threw me off . I dumped all of it in the crumble mix before realizing the directions said 3/4 cup, so I added a loose 1/4 cup to the berries. I also split the recipe into two 5×7 glass dishesNot sure what the vinegar does and may omit in the future. Never taste white balsamic.