◻ 4 cups strawberries, hulled and quartered
◻ 1 tbsp (21g) NPA Honey ◻ 1–2 tsp fresh lemon juice, to taste
◻ 1/2 tsp(3g) pure vanilla extract
◻ 2–3 tsp arrowroot starch
◻ 1/2 cup (45g) old-fashioned rolled oats
◻ 1/4 cup (30g) all-purpose flour
◻ 1/4 cup (50g) light brown sugar, packed
◻ 1/4 tsp Kosher salt
◻ 3 tbsp (42g) unsalted butter, softened
Instructions
Preheat the oven to 375℉. Lightly grease 4 miniature ramekins with butter or baking spray, and place on a small rimmed baking sheet. Set aside.
Make the filling: Toss together the strawberries, NPA Honey, lemon, vanilla, and arrowroot starch in a medium mixing bowl, until well-combined. Set aside.
Make the crumble topping: In another mixing bowl, whisk together the oats, flour, brown sugar, and salt until completely combined.
Add the butter. Use a pastry blender, the back of a large fork, or your fingers to cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
Divide the strawberry mixture between your ramekins, and top with the crumb topping.
Bake uncovered for 25-30 minutes, until the crumble topping is golden brown and the berry juices are bubbling up around the edges.
Remove from the oven and let cool for a few minutes. Serve warm with vanilla ice cream. Enjoy!!
