Strawberry + Balsamic ramekin crumble


The perfect summer dessert served a la mode with some vegan almond-vanilla ice cream. Young's will be serving these individual little guys at our summer markets, be sure to look out for them!

We have no secrets behind our deliciousness and, we like to share so please enjoy the recipe below.

Strawberry + Balsamic Ramekin Crumbles

vegan/ gluten-free/ sugar-free

makes 4 

4 pints of whole, cleaned, local strawberries  {cut in half if using the larger supermarket variety}

1 cup Balsamic Vinegar {young, thin vinegar works great for this}

1/2 cup of almond flour

1/2 cup of gluten-free oats

1/4 tsp sea salt  

1 Tbsp. coconut oil {can be substituted with olive oil for a savory twist}

1 Tbsp. agave

1 Tbsp. water

-preheat a 350F oven


Part I- the berries

- in a medium saucepan, cook the strawberries and balsamic over a low flame. If the mixture is cooked too quickly over too high a flame, the sugars in the vinegar will take on a burnt flavor.  

- cook the strawberries until just tender, about 13 minutes, removing them from the liquid and spooning into the 4 ramekins. Save the leftover strawberry-balsamic juice for a salad dressing.


Part II- the crumble

- in a separate mixing bowl, combine all of the rest of the ingredients for the crumble, mixing well to incorporate. 

- on a sheet pan lined with parchment paper, spread out the crumble topping and toast in the oven for about 10 minutes until golden brown. Remove and let cool down a bit before topping.


Part III- assemble

- part I and II can be done ahead of time for a dinner party and kept separate

- when ready to serve, warm the ramekins and top with the crumble

{the key to a good crumble is cooking and keeping the topping separate, preserving the crunch factor}