Belfonte Dairy | From the Heart of Kansas City
Strawberry Crumble with Vanilla Ice Cream
A white ramekin of strawberry crumble topped with vanilla ice cream, with a spoon scooping into the dessert, showing the gooey fruit and crumbly topping beneath.

Ingredients

  • 1 ½ cups strawberries (fresh, chopped)
  • 1 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice or water
  • 1/4 cup flour (all purpose)
  • 1/4 cup oats
  • 1/4 cup brown sugar
  • pinch of salt
  • 1/4 cup butter (cold, cubed)
  • 2-4 scoops Belfonte Vanilla Bean Ice Cream

Directions

  1. Pre-heat oven to 350 degrees F.
  2. In a medium size bowl or glass measuring cup add your chopped fresh strawberries, and sugar. Stir together your cornstarch and lemon juice (or water if you use that) and then add to strawberries. Stir until well combined.
  3. In another medium sized bowl or measuring cup, add your flour, oats, brown sugar and salt and stir.
  4. Add your cubed butter and mash together using a fork (or your hands) until it comes together.
  5. In 2 ramekins (or you can double the recipe and do a 8 by 8 inch baking dish) add your strawberries evenly into each one and top it off with the crumble.
  6. Bake for 18-22 minutes, until strawberry mixture starts to bubble through the crumble. Remove from oven and let cool.
  7. Once cooled top it off with Belfonte Vanilla Ice Cream.
  8. Share and enjoy!!
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