Individual Strawberry Crumble Cups
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)

Individual Strawberry Crumble Cups

NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 13%
CARBS 66G64% OF CAL
5G FIBER20G OTHER41G TOTAL SUGAR
FAT 14G30% OF CAL
8G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual warm strawberry crumbles with cake and crispy crumb topping. A single-serve dessert combining fruit and bake.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 4 cups fresh strawberries (cleaned, hulled and halved)
  • 1/4 cup white granulated sugar
  • 1 Tablespoon freshly squeezed lemon juice
  • 4 teaspoons cornstarch (dissolved in 4 teaspoons of water)
  • 1/2 teaspoon vanilla or vanilla bean paste
  • 1/4 cup light brown sugar (lightly packed)
  • 5 Tablespoons all-purpose flour
  • 2 Tablespoons unsalted butter (cold and cut into 6-8 pieces)
  • Pinch salt (omit if using salted butter)
  • 1 cup + 2 Tablespoons all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted butter)
  • 1/4 cup unsalted butter (at room temperature)
  • 1/2 cup + 2 Tablespoons white granulated sugar
  • 1 1/2 large eggs (*see Note 1 below)
  • 1 teaspoon vanilla or vanilla bean paste
  • 6 Tablespoons buttermilk (or milk)
PREP
20M
SODIUM
188MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.