The floral notes of lemon thyme pair beautifully with ripe strawberries. Enjoy this skillet dessert with ice cream or vanilla custard. Leftovers—if there are any—make for a decadent breakfast.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Filling:
Crumble:
Method
Filling: In large bowl, toss together strawberries, sugar, cornstarch, vanilla and lemon zest. Scrape into 10-inch cast-iron skillet.
Crumble: In large bowl, stir together all-purpose flour, brown sugar, butter, oats, almond flour, lemon thyme and salt until mixture resembles wet sand. Sprinkle crumble evenly over filling.
Bake in 375°F oven until crumble is golden brown and filling is bubbly, about 40 minutes. Let cool in skillet, 20 to 30 minutes.
Tip from The Test Kitchen: Can't find fresh lemon thyme? Substitute fresh thyme and add 1 tsp grated lemon zest to crumble.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 55 mg
- Sugars 19 g
- Protein 3 g
- Calories 211
- Total fat 10 g
- Potassium 158 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
%RDI
- Iron 7
- Folate 9
- Calcium 3
- Vitamin A 7
- Vitamin C 45
