We’ve always been huge fans of Smitten Kitchen’s strawberry cake. But the other day while saving strawberry desserts to my Instagram folder (as one does), I discovered another easy recipe: Jessica Hylton’s strawberry crumble. How jammy and delicious does it look? It uses only five ingredients and can be vegan. Here’s how to make it…
Five-Ingredient Strawberry Crumble
Serves 2
Recipe from Jessica in the Kitchen
“This strawberry crumble is a snap to whip up on a weeknight, but also impressive enough to triple and serve at a party. Aside from the strawberries, the ingredients are staples that you probably already have on hand.”
Filling
1 1/2 tablespoons of the sugar
1 1/2 tablespoons 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 of sugar
2 tablespoons melted vegan butter or regular butter
Preheat oven to 375°. Set two ramekins aside.
In a bowl, whisk together 1 1/2 tablespoons of the sugar, 1 1/2 tablespoons flour, and the sea salt. Add the strawberries and toss to coat. Allow to sit for 10 minutes to bring out the flavor of the strawberries and thicken their juices.
In another bowl, mix together the oats, 1/2 cup flour, and 1 tablespoon of sugar. Add the melted vegan butter bit by bit until a loose crumble forms. Don’t over mix it.
Divide the strawberry mixture evenly between two ramekins. Top with the oat mixture, dividing the topping equally between the two ramekins.
Place the ramekins on a half sheet pan to catch any juices that bubble out of the ramekin. Bake for 30 minutes. Allow to cool for 10 minutes before serving.
(Leftovers can be stored in an airtight container in the refrigerator for up to three days and frozen for up to two months. Simply reheat it in a microwave or 350ºF oven when ready to eat. If frozen, thaw overnight in the refrigerator before reheating or eating.)
Thank you so much, Jessica!
P.S. More recipes, including strawberry breakfast cake and the perfect summer snack.
(Photos by Jessica.)
