I think summer desserts should be light, fresh and absolutely served with a scoop of vanilla ice cream. When I’m at the lake with my family in Minnesota, one of my favorite desserts my uncle makes is strawberry rhubarb crisp that is just as scrumptious for breakfast as it is for lunch. I created my own version in the microwave that is ready in a matter of minutes. In the summer when it’s hot and you’re looking for something to curb your sweet tooth, don’t even worry about turning on the oven. You can stir everything up in a dish, microwave it for a minute (literally one minute!) and top with your favorite ice cream. I think uncle Timmy would be proud!
As I’ve been making my way through my summer bucket list, I want to add berry picking because I’ve crossed so many things off! My cousins and I used to go strawberry picking in Minnesota in the summer. You walk away with these giant containers of strawberries and we were always looking of creative ways to use them–that is, if we could hold off them eating them all. I used fresh strawberries in this, but you could also use frozen! Instead of making a crumble topping, I used granola which softens up just enough as it’s heated resembling a crumble topping.
- 1 cup halved strawberries
- 1 teaspoon coconut oil
- 1 teaspoon honey
- 1 teaspoon flour
- 1/4 teaspoon cinnamon
- 2 tablespoons granola
- 1 scoop of your favorite vanilla ice cream
- Melt coconut oil in a ramekin or microwave safe dish Stir in flour, honey and cinnamon.
- Add strawberries to bowl and toss. Top with granola.
- Microwave for 1 minute.
- Top with a scoop of vanilla ice cream and enjoy!
I’m craving one of these desserts right now! Look at that sweet, cinnamony and warm bite. If you haven’t caught it yet, I’m on Food Network Snapchat Discover today making the dessert. It’s so quick and so fun. I hope you enjoy this summer!
Love food. Love self. Love life.