Strawberry Thyme Mini Crumbles: An Ode To Mumford And Sons

I have a huge obsession, and it’s with the band Mumford and Sons. Anytime I hear this British folk band’s music, I feel as if I’m in a vast green field in the English countryside sipping tea in a flowy off-white dress with green wellies. Call me crazy, but this band is my kind of feel good music. The whole band wears insanely hipster clothing, all have shaggy hair cuts and the lead singer, Marcus Mumford also happens to be married to Carey Mulligan, which is oh so cool. I’ll admit it: I have a total and utter band crush on Mumford and Sons. Naturally, whenever I need to express myself, I cook, so I created a recipe in honor of this magical band, you can make and eat it while listening to their new album Babel.

Strawberry Thyme Mini Crumbles

(Makes 4)

For Filing:

  • 4 cups fresh thinly cut strawberries
  • 2 tablespoons thyme
  • 5 tbsp sugar
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1 tsp grated ginger

For Crumble:

  • 3/4 cup flour
  • 1/2 cup  light brown sugar
  • 8 tbsp room temperature butter
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

Preheat oven to 400 degrees.

In a large bowl, mix thinly sliced strawberries, lemon zest and juice, ginger, sugar and thyme leaves. Mix until strawberries are coated and everything is combined. Set aside.

In another bowl add flour, cinnamon, nutmeg, sugar and slowly incorporate butter. Mix with your hands until the butter is pea sized and everything is mixed.

Set 4 ramekins on a sheet pan, fill each with about a cup of strawberries then top with an appropriate amount of crumble.

Bake for about 2o minutes or until the topping is brown and the crumbles bubble.

Serve with a nice scoop of creme fraiche, a sprig of thyme and some orange zest.

How very Mumford & Sons of you.

Eat up!

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