Strawberry Crumbles
Ingredients
5 cups fresh strawberries, hulled & halved
4 Tbsp maple syrup
1 tsp cinnamon, plus more for sprinkling
1/2 cup whole wheat flour
1/2 cup rolled oats
6 Tbsp butter, cut into small dice
4 Tbsp light brown sugar
salt
Instructions
4 Tbsp maple syrup
1 tsp cinnamon, plus more for sprinkling
1/2 cup whole wheat flour
1/2 cup rolled oats
6 Tbsp butter, cut into small dice
4 Tbsp light brown sugar
salt
Instructions
Preheat oven to 375 degrees. Place four oven-proof ramekins on a cookie sheet and distribute the strawberries evenly among them. Drizzle each batch with 1 tablespoon of maple syrup, a sprinkle of cinnamon and a pinch of salt.
In a separate bowl combine the teaspoon of cinnamon, flour, oats, butter and brown sugar. Smush together with your hands until the mixture is crumbly and the batter is well worked in. Distribute crumble evenly over the strawberries in each ramekin. Bake for 25-30 minutes until crust is golden brown and the berries are bubbly. Serve warm with vanilla ice cream!
In a separate bowl combine the teaspoon of cinnamon, flour, oats, butter and brown sugar. Smush together with your hands until the mixture is crumbly and the batter is well worked in. Distribute crumble evenly over the strawberries in each ramekin. Bake for 25-30 minutes until crust is golden brown and the berries are bubbly. Serve warm with vanilla ice cream!
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