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May 27, 2015

Shortbread Strawberry Crumble

No time to make a full on crumble? Don't worry, just roast some strawberries and add butter shortbread crumbs on top! Find the recipe at Shutterbean.com !

I am still riding a high from Memorial Day Weekend. Can we prolong the weekend? Please?

Shortbread Strawberry Crumble // shutterbean

Casey and I went to one of our favorite places for the weekend and we ate like it was our last weekend on Earth. One of the highlights was the  special dessert we ordered from Glen Ellen Star. And to think Casey wasn’t sure if he wanted dessert!  I knew it would be the first recipe I’d recreate when I got home and here it is!

Shortbread Strawberry Crumble // shutterbean

For this recipe, we take juicy strawberries and roast them.  If you’ve never roasted strawberries, you should definitely DO IT NOW. Then we top them with crumbled shortbread cookies when they’re hot from the oven. It’s the simplest/most rewarding dessert. It takes no effort at all! When it comes to Summertime eats, simple is always best. Let the strawberries SHINE.

And we’re off!

Shortbread Strawberry Crumble // shutterbean

Bash up shortbread cookies!

Shortbread Strawberry Crumble // shutterbean

Set aside. Leave some good chunks. You’ll be rewarded later 😉

Shortbread Strawberry Crumble // shutterbean

In a baking pan (I used a super cool brownie pan from Crown Canyon Home!) mix the strawberries with cornstarch, sugar and salt.

Shortbread Strawberry Crumble // shutterbean

Mixed. Just wait. It gets JUICY.

Shortbread Strawberry Crumble // shutterbean

AND ROASTED.

Shortbread Strawberry Crumble // shutterbean

HELLO. Let’s top you.

Shortbread Strawberry Crumble // shutterbean

Let me just show you how juicy this is first…

Shortbread Strawberry Crumble // shutterbean

TOPPED.

Shortbread Strawberry Crumble // shutterbean

Gahhhhhhh.

Shortbread Strawberry Crumble // shutterbean

Let’s talk about toppings! We’re going to need vanilla ice cream and some mint sprigs!

Shortbread Strawberry Crumble // shutterbean

YOU GOT SERVED.

Shortbread Strawberry Crumble // shutterbean

When that ice cream melts in the warm strawberry sauce…..

Shortbread Strawberry Crumble // shutterbean

I CAN’T EVEN HANDLE IT.

Shortbread Strawberry Crumble

serves 4-5

  • 2 lbs. strawberries, hulled and quartered
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1 package shortbread cookies (about 16 cookies), smashed into crumbles
  • vanilla ice cream, for serving
  • fresh mint, for serving

Preheat oven to 400F. Toss strawberries with sugar, cornstarch and salt in a 9 x 9 baking dish. Roast strawberries for 30-40 minutes, or until berries burst and start bubbling. Remove from the oven and let sit for 5 minutes. Evenly sprinkles the shortbread crumbles on top of the roasted strawberries. Spoon warm strawberry crumble into small bowls. Top each serving with a scoop of vanilla ice cream and a mint sprig for garnish. Serve immediately.

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