strawberry parfaits with homemade crumbles
photo by Jennifer Johnson
When making the crumble, you’ll most certainly think you messed it up—it’s basically a dough recipe without the water to hold it together, dumped onto a baking sheet. But have faith: it will bake up into buttery, delicious crumbles. It’s the perfect recipe for last-minute company as it will quickly amp up the simplest of desserts. Crumble recipe can easily be doubled if desired, but be warned: it's highly addictive!
3/4 cup flour
1/4 cup sugar
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into cubes
1 cup heavy cream
2 tablespoons sugar, or to taste
1 teaspoon vanilla extract
2 pints strawberry ice cream
Preheat oven to 350°F.
Make crumble. In a bowl, combine flour, sugar, and salt. Using a pastry cutter or fork, cut in butter until large clumps form. Transfer mixture onto a baking sheet and bake for about 10 minutes. Remove from oven and turn mixture over, keeping some big chunks intact (you also want to incorporate excess flour into crumbles that are forming). Bake for another 10-15 minutes, turning once or twice more, until lightly golden brown. Remove and set aside to cool completely.
Make whipped cream. Using a mixer or by hand, whip heavy cream, sugar, and vanilla until loose to medium peaks form.
To serve, scoop strawberry ice cream into serving glasses or dishes. Top each with some whipped cream and some crumbles and serve.