Strawberry Crumble
Ingredients
4 quarts Strawberries washed, destemmed, quartered
2 Tbsp Honey
¼ cup White Sugar
2 cups Rolled Oats/Instant Oatsmeal
1 cup Brown Sugar
8 oz Unsalted Butter cold cubed
2 cups All Purpose Flour
½ cup Corn Starch
1 tsp Buona Cucina Organic Ground Vietnamese Cinnamon
Directions
Add oats, sugar, brown sugar, and cinnamon to a mixing bowl. Mix on low speed until ingredients are mixed, turn speed up to medium and slowly at cold cubed butter to the mixture, make sure not to clump them together, turn up the mixture to medium-high speed until the mixture forms to a crumble. Place strawberries into a 10×12 baking dish spread evenly. Drizzle the strawberries with the honey and top with crumble mixture spreading evenly. Bake at 325 for 45 minutes until crumble topping is slightly browned and strawberries are soft. Drizzle a small amount of glaze on the top before allowing to cool.
Aged Strawberry and Honey Glaze
Ingredients
¾ cup Buona Cuicna Strawberry Dark Balsamic Vinegar
½ cup Honey
Directions
In a small pan heat Aged Strawberry Balsamic Vinegar slowly on medium heat, reduce vinegar by half. With a whisk, mix the honey into the reduction and heat slightly until incorporated. Remove from heat and cool
Recipe by Chef Eric Longley