Summer in Lacombe


Did I ever show y’all my Grandpa Bechthold’s farm in Alberta?
This is where my dad, Wayne Bechthold grew up. It’s where my mom set me on a pony’s bare back, kicking & screaming, then she couldn’t get me to get off to come in and eat! His name was Goliath and we called him Goo. He was 12 years old that summer, I think I was about 10 or so. Wonderful memories. The rain barrel, Auntie Yvonnes trailer, the outhouse, playing dress-up with Grandma Bechthold’s fancy old hats! The garden of Poppies ❤



  • Serves

    8 – 10

  • Active Time

    25 min.

  • Total Time

    6 hr. (includes freezing time)


  • 2 cups flour, sifted
  • ½ cup brown sugar, packed
  • ½ cup nuts, any kind, chopped
  • 1 cup butter, melted
  • 3 egg whites
  • 1 cup sugar
  • 1 lb sliced strawberries, (if frozen, thaw and drain first, and reduce sugar to ⅔ cup)
  • 2 Tbsp lemon juice
  • 1 cup whipping cream


  1. Stir together the first 4 ingredients and spread evenly in a shallow baking pan. Bake at 350 F for 20 minutes, stirring occasionally.
  2. When browned, sprinkle about ⅔ of the crumbs in the bottom of a 9×13″ baking dish.
  3. In a large bowl, combine egg whites, sugar, berries and lemon juice and beat at high speed with an electric mixer until stiff peaks form – about 10 minutes.
  4. In a separate bowl, whip the cream until almost stiff, then fold gently into the berry mixture. Pour this over the crumbs in the baking dish, and spread evenly.
  5. Top with remaining crumble mixture and freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries.
  6. Serve almost frozen.

About the Author

Ben Rayl authors the blog Comfortable Food, which he began in 2012. He moved to Europe in 2008 after a long career in the restaurant industry, and currently lives in Copenhagen, Denmark. For new recipe updates, be sure to follow Comfortable Food on Facebook.