I have so many recipes to share with you! I have a dozen other recipes that I need to post but since I’ve been trying to post only once a day, it’s been hard to pick which one to post first and next. So I decided to do another post today. Since I started this blog, cooking and baking have been so much fun! It’s exciting, even. I am so happy to be able to cook, take pictures of the food I make, and share the recipes with everyone. I hope that I will continue to keep up with it!
Tonight, I am going to share a “non-Korean” recipe that I came across the other day. I love strawberries! I saw lots of strawberries in the fridge and I knew that if I didn’t use them soon, they were going to rot. So I decided to look for a strawberry dessert recipe and I came across this recipe. As soon as I saw the recipe, I knew I was going to love it.
I’ve had Apple crumble or blueberry crumble many times but I’d never had strawberry one before. Why hadn’t I ever thought of that before? I immediately jotted down the recipe and headed to my kitchen.
This crumble was really easy and simple to make. It was quick to put all the ingredients together which was a big bonus for me because I really don’t like to spend too much time in the kitchen. Most of my recipes are very easy and quick to make for that reason. I mean, it’s way too hot to spend a lot of time in the hot, steamy kitchen during the Summer.
Prepare strawberries by washing them clean.
Hull the strawberries.
Cut the strawberries in half or in quarters if the strawberries are large.
Divide strawberries in four baking dishes. Add 1 tablespoon maple syrup to the strawberries.
Sprinkle with cinnamon to the strawberries.
Sprinkle with salt. Now, using a spoon, stir the strawberries mixture until well mixed.
Now it’s time to make the crumbles, by mixing the flour, oats, cinnamon, butter, and brown sugar.
Sprinkle the crumbles over the prepared strawberries evenly.
Bake at 375 degrees F for 25-30 minutes, or until bubbly.
Serve with ice cream, if desired. It’s incredible!
- 5 cups fresh strawberries, hulled and halved
- 4 tablespoons maple syrup
- 1 teaspoon cinnamon, plus more for sprinkling
- ½ cup whole grain flour (or whole wheat or all purpose)
- ½ cup rolled oats
- 6 tablespoons butter, cut into small dice
- 4 tablespoons light brown sugar
- Preheat oven to 375 degrees. Place four oven-proof ramekins on a cookie sheet and divide 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. Using a pastry blender, push down the mixture until crumbly and the butter is well worked in.
- Divide 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.
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