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.