Spring has officially started and although it's still snowing where some of us live, things are beginning to look up. Spring tends to make us all a bit happier, and with that happiness comes fresher and brighter colors in food and fashion to match the weather. It's around this time that you tend to see more recipes with bright-flavored fruits such as strawberries, lemons, oranges, and mangoes.
Strawberries are often my fruit of choice because no matter what you place them in — a salad, a crumble, or even a vinaigrette — it tends to be bursting with bright, juicy flavor. They're also the perfect fruit if you are looking for a pop of color. This is where this strawberry crumble comes in; it's a perfect, quick dessert that is filled with fruity flavor.
Just so that we are clear, salt is not included in the five-ingredient count for the recipe. The other ingredients are flour, sugar, oats, butter, and of course strawberries, which are the star of this dessert. The strawberries are slightly macerated to intensify their flavor, and are then topped with a topping that's deliciously crumbly and crunchy once baked. In only 30 minutes of baking time, the strawberries form a sweet, slightly sticky, delicious syrup.
Make sure to eat it when it's warm, and get a bit of crumble in each spoonful. Here's to a happy Spring!
5-Ingredient Strawberry Crumble
2 1/2 tablespoons sugar, divided
1/2 cup plus 1 1/2 tablespoons all-purpose flour, divided
1 1/2 pounds strawberries, chopped
1/2 teaspoon sea salt
1/2 cup oats
2 tablespoons melted butter
- Preheat oven to 375°F.
- 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 to thicken their juices.
- In another bowl, mix together the oats, remaining 1/2 cup flour, and 1 tablespoons sugar. Add the melted 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.