Summer is finally here. I can say it has arrived when I can drink my morning cup of tea out in the backyard. Since my tea drinking is usually at 5 AM, it doesn’t happen outside unless we are deep in the summer. At the end of Winter months, this is the ritual I truly long for. The quiet of the house, chirping of the birds and rustle of leaves with occasional footsteps of runners that are out on the road even before me. If it’s raining in the morning, I am sad about missing the run but also happy that I get to sit enjoying the sound of raindrops for a few more minutes before the morning hustle begins.
Now that summer is finally here, it’s time to move to lighter desserts. The desserts that don’t weigh you down and make you fall asleep. The desserts that let you enjoy the cool evening breeze and take you late into the night chatting with friends or sometimes just sitting in the quiet of the night looking at fireflies that are abundant around us.
Strawberry Pecan Crumble is just one of these desserts. Its light and can be made and served in individual Ramekins.
- Strawberries 8 oz. box washed, hulled and cut in medium size pieces
- Sugar Granulated 3-4 Tbsp.
- Salt a dash
- Corn Starch 1 Tbsp.
- Vanilla extract 1 tsp.
- All-purpose flour ½ cup
- Almond Meal ½ cup
- Brown sugar 2 -3 Tbsp.
- Pecans roasted and chopped ½ cup
- Butter unsalted room temp 4 Tbsp.
- Preheat oven to 350 degrees.
- Place a parchment paper on a cookie sheet to catch any spills. Don’t worry if don’t have it, you just have to wash your cookie sheet a bit vigorously. A good Arm workout anyway.
- In a bowl, combine Strawberries, Corn Starch, Vanilla and Salt and keep aside.
- Combine the flours, Brown sugar (if adding), Pecans and mix well.
- Add small cubes of Butter and using hands incorporate it into the flour. It should look like this.
- In 6 Ramekins, about 4 to 5 oz. each, divide and place Strawberry mixture equally.
- Top the Strawberry mixture with Flour mixture.
- Bake in the oven for 24 to 26 minutes.