Strawberry crumble pots
Pots of curable strawberries, the favorite of the moment!
With the arrival of heat and sun, I wanted to create a refreshing and slightly sweet recipe. What's better than delicious strawberries for this?!
These little pots of crumble transport really well and they are already separated into individual portions. So it’s ideal for weekday snacks or small family outings! In addition, the recipe is simple and quick to execute.
Makes 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
Crumble
- 1/4 cup vegetable margarine
- 2 tbsp. tablespoon of maple syrup
- 1 1/2 cups oatmeal
- 1 C. tablespoons unbleached all-purpose flour
- 1 C. teaspoon vanilla extract
Trim
- 2 cups strawberries, hulled and diced
- 1 C. tablespoon of lemon juice
- 1 C. tablespoon of maple syrup
- 1 C. teaspoon vanilla extract
- 1 C. teaspoon unbleached all-purpose flour
Preparation
For the crumble
Preheat the oven to 350°F and line a baking sheet with a silicone mat.
In a small saucepan over medium-high heat, melt the margarine. Remove from heat and add maple syrup and vanilla. Add the oatmeal and flour. Mix.
Spread the mixture on the baking sheet and cook in the center of the oven for 20 minutes. Mix halfway through cooking.
For garnish
Meanwhile, place all the ingredients for the topping in the pan used for the crumble. Over medium heat, cook the mixture for 5 minutes. Reduce heat to low, cover and simmer for 5 minutes.
Divide the strawberries among 6 containers and garnish with the crumble mixture.
Let cool for a few minutes before enjoying!
