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.