Lilacs are in bloom, and they are magnificent. I have two small lilac bushes that I can snitch a few branches from and bring indoors for my enjoyment.
They make me happy. Natural aromatherapy.
It’s almost strawberry season, and I don’t want you to miss out. This is your friendly reminder that June is usually when markets have local berries. Locally grown strawberries are typically smaller than California or Florida berries, and they are sweeter.
They make me happy too. I have a few strawberry plants in my garden, however critters usually get the berries before I do.
To celebrate strawberries, I’m sharing a recipe with you that is AMAZING! It’s really easy. The crumble topping is very similar to my recipe for the Quick and Easy Chocolate Chip Cookie Bites—minus the chocolate chips, of course.
I hope you seek and find a few simple pleasures today that make you happy. Let me know how you like the Strawberry Crumble. I had a few stalks of rhubarb and added them in with the berries. WOW! Even Mr. Non-Compliant likes it, so you know it’s a winner!
- 4 cups strawberries, halved
- 2 Tablespoons arrowroot (or cornstarch or tapioca starch)
- 2 teaspoons pure vanilla extract
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon pure maple syrup
FOR THE CRUMBLE TOPPING
- 1 cup almond meal/flour (or all-purpose flour or oat flour)
- ½ teaspoon kosher salt
- 3 Tablespoons coconut oil (melted) or avocado oil
- 2 Tablespoons pure maple syrup
Preheat the oven to 350 degrees F. In a mixing bowl, toss together the strawberries, arrowroot, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan. Mix together the ingredients for the topping in a mixing bowl. Spread it over the strawberries as evenly as possible. Bake for 25-30 minutes, until the strawberries are juicy and bubbly, and the topping is golden-brown.
You could substitute other fruits for the strawberries, depending on what’s in season.
“I made wine from the lilac tree/Put my heart in its recipe/It makes me see what I want to see/And be what I want to be” -Nina Simone