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A crumble is about the easiest and most delicious dessert / brunch / snack you can make and we simply love them year around! Berries are in season and is there any better way to welcome-in summer than to make a summer berry crumble and eat in the sunshine with your morning coffee?! Right now we have the most amazing opportunity to stay at a horse farm in Lexington and I have to say - it is bliss. Grab some freshly picked berries or even frozen berries (no worries, they were picked in season) and some amazing butter and get to work!
Berries - Strawberries, Blueberries, Blackberries and even some Raspberries - fresh or frozen
Butter - 6 oz we use grassfed butter (please choose a quality organic and/or grass fed butter)
Oats 1 1/2 cups - we use Irish Oats or Bobs Red Mill Organic Oats
Ceylon Cinnamon - 2 teas (or more)
Cardamon - 1 teas
Baking Powder - Non-GMO and no aluminum - 1 teas
Flour 1 cup - we use oat flour (it's gluten free)
4 tablespoons Muscavodo Sugar
1 tablespoon Maple Syrup
Maple Sugar - just enough to lightly sprinkle on top of strawberries
Preheat oven to 350 degrees
Take a 10 iron skillet and pour 2 cups of strawberries on the bottom.
The strawberries - berries should cover the entire bottom.
Lightly sprinkle a bit of maple sugar on top of the strawberries.
Mix your spices, butter, oats and flour together and sprinkle entire batch of batter on top.
Bake for 20-30 minutes at 350 degrees.
Enjoy hot or cold with coffee or milk.
Ingredients matter. I use organic strawberries whether they are fresh or frozen.
I use grass fed and/or organic butter - like Kerrygold
Yes, I'm obsessed with Staub pans - the colors make me happy (and yes, they cook like a dream)
Head to the farmers market every time you can and talk to the farmers, tell them thank you for all they do!
Happy, happy summer, lovelies!
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