Strawberries and Cream with Graham Crumbles
Honey and brown sugar-scented graham cracker crumbs are ridiculously easy to make. They’re also ridiculously easy to eat. And although you could argue that strawberries and cream need no improvement, I find it impossible to believe that these don’t pull it off.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| CRUMBLES | |
| 4 tablespoons | butter, melted |
| 2 tablespoons | dark brown sugar |
| 1 tablespoon | honey |
| 1/2 teaspoon | baking powder |
| 1/8 teaspoon | ground cinnamon |
| pinch | of ground cloves |
| 1/4 teaspoon | sea salt, or to taste |
| 1/4 cup | whole wheat or graham flour, or to taste |
| 1/2 cup | plus 2 to 3 tablespoons (80 to 85 grams) all-purpose flour |
| CREAM: | |
| 1/2 cup | heavy whipping cream |
| 1 tablespoon | dark brown sugar |
| 2 tablespoons | sour cream |
| 1/4 teaspoon | vanilla extract |
| STRAWBERRIES | |
| 1 pound | , 2 pints or about 4 cups, stems removed, halved or quartered if large strawberries |
Directions:
Heat oven to 350°F. Line a baking sheet with parchment paper for easy clean-up (although the crumbs should not stick if baked without it). Place melted butter in a large bowl. Stir in brown sugar and honey. Add baking powder, cinnamon, cloves and salt and stir to combine. Add whole wheat or graham flour, stir again, then add 1/2 cup plus 2 tablespoons all-purpose flour. Stir until all flour is incorporated and mixture forms large and small crumbles. If needed, add the last tablespoon all-purpose flour to achieve this.
Spread crumbs on baking sheet. Bake for 5 minutes, then stir them around so that they evenly bake. Return crumbs to oven and bake for another 2 to 3 minutes, until golden brown. Let cool in pan on rack. Crumbs will keep at room temperature in an airtight container for at least a week.
Using a clean bowl and whisk (electric or a regular large one), whip cream and brown sugar until it holds soft peaks. Whisk in sour cream, and vanilla. Keep chilled until needed. This whipped cream will last days in the fridge without needing to be re-whipped.
Fill a small dish a little over halfway with strawberries, generously dollop on whipped cream and top with a couple tablespoons of graham crumbs. Repeat as needed and dig in.
Source: https://smittenkitchen.com/blog/2014/08/strawberries-and-cream-with-graham-crumbles/
