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Strawberry Crumble with Honey Sour Cream Ice Cream

One thing I love about crumbles (of many things): you can make them out of anything. Winter fruit, summer fruit, stone fruits, berries. I tried one with strawberries – something I hadn’t tried before – and it turned out wonderfully sticky and jammy. Baked in a pie plate or quiche dish, it has much more surface area, allowing for a higher fruit:crumb ratio.

Another thing I love about crumbles: they’re as perfectly suited to breakfast, topped with plain or vanilla yogurt, than they are as dessert.

Strawberry Crumble

2 pints strawberries, hulled and halved
1/2 cup sugar (or to taste)
1-2 Tbsp. cornstarch (or a heaping spoonful)

Crumble:
1/3 cup butter
1/2 cup packed brown sugar
3/4 cup whole wheat flour
1/2 cup oats

Hull and slice the strawberries into a large bowl. In a small bowl, stir together the sugar and cornstarch (this will get rid of any lumps); shake over the berries and toss to coat. Spread into a baking dish I like quiche dishes, which allow for maximum surface area.

Blend together the crumble ingredients in a food processor until well combined. Scatter over the fruit, squeezing as you go to make larger clumps.

Bake at 350F for 30 minutes, or until the juices are bubbly around the edges and the crumbs are golden on top.

Honey Sour Cream Ice Cream

2 cups full-fat sour cream, chilled
1 cup half & half
1/2 cup heavy (whipping) cream
1/3 cup honey
1 tsp. lemon juice
1/2 tsp. vanilla
pinch salt

Whisk everything together and freeze in ice cream maker. Transfer to an airtight container and put in freezer to firm up, if you like.

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