Up here in the North it’s strawberry season! And what a wonder to have a full “Strawberry” moon coincide with the Summer Solstice! According to Martha White’s recount of the Old Famer’s Almanac, “From full Moon through the last quarter, or the dark of the Moon, is the best time for killing weeds, thinning, pruning, mowing, cutting timber, and planting below-ground crops.” That means when I am not eating strawberries, I work on the annual “Burdock Eradication Program,” thin the carrots and beets and plant a few of each for good measure!
Fruit trifles became a mainstay of farmhouse life last summer as the individual mason jar 1/2 pint servings are easy to store for a fancy dessert when company arrives. These I made with a gluten free granola crunched pie crust crumble that is AMAZING! It’s both delicious and easy to prepare. There are three components to this dessert: crunchy crumble, lemon minted cream cheese, and strawberries. Layer them together for a fresh and delicious summer dessert.
The Strawberry Moon rose late last night and was just setting as I awoke at about 5:30 today.
Gluten Free Granola Infused Pie Crust Crumble
Cream Cheese Filling Ingredients:
- 4 packages cream cheese
- 1 pint heavy whipping cream
- 1 large lemon zested
- 1 large lemon juiced
- 1/4 cup honey
- 1 handful fresh mint
Directions: In a food processor, mix all of the ingredients except the whipping cream. You may need to push the cream off the sides of the bowl once or twice. Then add whipping cream and run processor until blended.
Note: I’m not one for sweet desserts, so you may want to add more honey or sugar.
Strawberry Filling: Simply mix about a pound of strawberries with a tablespoon of sugar or honey. In this recipe, I pulsed the berries and honey in a food processor just until they were slightly chopped.
- 1 cup brown rice flour
- 1 cup garbanzo bean flour
- 1 cup millet
- 1/4 cup flax seed
- 1 1/2 cup oatmeal
- 1 cup brown sugar
- 2 sticks butter
- dash salt
- 2 tsp. vanilla
Directions: Preheat oven to 325 degrees. Cut chilled butter into chunks. Mix dry ingredients. Combine the dry ingredients with the butter and vanilla until combined. Spread on parchment and bake for 30 minutes or until golden brown. When the crumble cools, you will want to break it into smaller pieces.