Strawberry Crumble with Whipped Mint Ricotta

Preheat the oven to 375 F.

For the filling: Combine the strawberries, flour, and sugar in a bowl. Distribute evenly into four 1-cup (give or take) ramekins, or one larger dish. Arrange ramekins on a baking sheet lined with foil or parchment paper.

For the crumble topping: Put the melted butter in a medium sized bowl. Add the flour, sugar, oats, baking powder and chia seeds. Stir to combine. The topping will be crumbly. Evenly arrange the topping on the strawberries, pressing as needed to use it all up.

Bake at 375 F for 30 minutes until the filling is bubbly and the crumble is golden. Remove from the oven and let them rest for 10 minutes.

While the crumble is resting, combine the whipped ricotta ingredients in a blender or food processor until very smooth and light. Taste, and add a bit more powdered sugar if you’d like.

Serve the crumble warm topped with the whipped ricotta. Enjoy!