Andrew’s parents came over for this week’s Sunday Night Dinner. Andrew’s youngest brother just graduated from high school and is away on a trip, so for the first time in nearly 30 years, his parents are empty nesters.
We grilled chicken and asparagus for dinner and served it with crashed potatoes. Since Andrew is in charge of grilling chicken, I decided to be in charge of making dessert.
I saw this strawberry crumble on Shutterbean a few weeks ago and knew I immediately had to make it. I love strawberries but often struggle to come up with desserts besides strawberry shortcake.
First you wash, hull, and quarter the strawberries. I probably don’t do it the best way, but it’s fast.
Then you toss the strawberries with some sugar, corn starch, and salt and spread them into a baking dish. The sugar brings out the juice in the strawberries.
After roasting them for a while they come out of the oven warm and bubbly. It looks and smells incredible.
While the strawberries are roasting, take some shortbread cookies and toss ’em in a bag and smash them up. I was going to make my own shortbread cookies but I ran out of time, so store bought it is!
After the juicy, warm strawberries have cooled a little bit sprinkle on the shortbread crumbles. Spoon into individual serving bowls and top with a scoop of ice cream. The warm berries and the cookies sort of meld together and the ice cream melts and…oh so good. Besides the roasting, this whole thing takes maybe 15 minutes to make. I can see it in the dessert rotation for the summer.