We’ve always been big fans of Smitten Kitchen’s strawberry cake. But the other day, while saving my strawberry dessert in my Instagram folder (as usual), I discovered another easy recipe. Jessica Hilton’s strawberry crumble. How jam-like and delicious does it look? There are only 5 ingredients and it is also vegan friendly. Here’s how to make it…
Strawberry crumble made with 5 ingredients
2 servings
Get the recipe here jessica in the kitchen
“This strawberry crumble is easy to make on a weeknight, but it’s also impressive enough to triple and serve at a party. The ingredients, other than strawberries, are staples you probably already have on hand.” .”
filling
1 1/2 tablespoons sugar
1 1/2 tbsp flour
1/2 teaspoon sea salt
1 1/2 pounds strawberries (chopped)
crumble topping
1/2 cup flour
1/2 cup rolled oats
1 tablespoon sugar
2 tablespoons melted vegan butter or regular butter
Preheat oven to 375°. Set aside two ramekins.
In a bowl, mix 1 1/2 tbsp sugar, 1 1/2 tbsp flour, and sea salt. Add strawberries and mix. Let it sit for about 10 minutes to bring out the flavor of the strawberries and thicken the juice.
In another bowl, mix the oats, 1/2 cup flour and 1 tablespoon sugar. Add the melted vegan butter little by little until it forms a loose crumble. Do not overmix.
Divide strawberry mixture evenly between two ramekins. Top with oat mixture and divide topping evenly between 2 ramekins.
Place the ramekin on the half sheet pan to catch the bubbly juices from the ramekin. Bake for 30 minutes. Let cool for 10 minutes before serving.
(Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Simply reheat in the microwave or oven at 350°F when ready to eat. If frozen, reheat. Thaw in the refrigerator overnight before eating.)
Thank you very much, Jessica!
PS We also have other recipes such as strawberry breakfast cake and the perfect summer treat.
(Photo courtesy: Jessica. )
