STORY
In the spring and summer when the Farmer’s markets are in full swing I always have so many fruit and vegetables I’m always devising ways to eat them. One of my most recent and favorite discoveries came from a simple roasted strawberries recipe forwarded by my friend Julie. I thought, wouldn’t it be perfect to make a healthy alternative to the typical strawberry crumble? After all, desserts can be delicious and healthy, too.
Well it worked! I wolfed down this crumble so quickly, I couldn’t wait to share it. Here is the recipe.
RECIPE
- Prep Time: 5 minutes
- Cook Time: 35 – 40 minutes
- Total Time: 40 – 45 minutes
TOOLS
- chef’s knife
- small bowl (for mixing spices)
- small ramekin (or small soufflé dish)
- oven/ toaster oven
INGREDIENTS
1 tsp to 1 tbsp of sugar (test strawberries for their sweetness)
½ tsp of ground cinnamon
1 handful of strawberries (washed)
1 thin pat of butter
1 tbsp of bread crumbs (I use a lightly toasted baguette slice, which I pulverize in a food processor)
METHOD
- Preheat oven to 425° F/ 220° C.
- Using a Chef’s knife, remove the steams and caps off of the strawberries and slice the strawberries in half.
- Taste one strawberry to test the sweetness, and if the strawberries are sweet, mix 1 tsp of sugar and ½ tsp of ground cinnamon (use a 1tbsp of sugar if strawberries aren’t sweet).
- Scoop out a ¼ tsp of cinnamon sugar to combine with bread crumbs.
- Add strawberries to the cinnamon sugar mixture and combine.
- Pour strawberries into a ramekin (or soufflé dish), and crumble a tiny pat of butter over strawberries.
- Sprinkle breadcrumbs over strawberries and place into oven to bake for 35 – 40 minutes until strawberries are bubbling.
- Remove from the oven, cool, then enjoy a truly healthy dessert.
(Photo Credit: Matthew G. Piccolo)
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