Strawberry Crisp in a Mug

#2 in the challenge after feeling suddenly peckish and all out of carrots and celery late on Saturday night…it is a very nice feeling to be able to just stroll out into the garden at night with a torch and pick some lovely fat juicy strawberries for a quick dessert…

My first go-round with this recipe came out OK but I cooked it in my Cosman cup just in case it went a bit crazy in rising or boiling over…I needn’t have worried as it didn’t but it was difficult to photograph as it lay in the depths of the cup…

For my second go-round, I decided to use up some blueberries, also from the garden, that were sitting in the fridge awaiting use or freezing…

Strawberry-Crisp-in-a-MugThis is how the original recipe with strawberries should come out…


Before cooking…DSCF7838

When it came out of the microwave…I realised beforehand that the extra juicy blueberries would come out differently to the strawberries and they all by absorbed the crispy topping. Next time I will beef up the topping to counter this, preferably in some way that doesn’t involve proportionately increasing the sugar content…

…and immediately pre-consumption with a dob of ice cream…

Tasted great and the once topping was even spread amongst the blueberries but as above, I would like to work some more on the topping…

What you need:

1/2 cup strawberries or blueberries – will try it with blackberries too

1 Tbsp sugar

1 Tbsp brown sugar

2 Tbsp flour

1 1/2 Tbsp melted butter

What you do:

Sprinkle the sugar over the berries in a microwavable cup.

Mix the other ingredients together in a separate bowlette and spread over the berries.

Microwave for two minutes on high.

Serve with ice cream and/or cream.


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