Strawberry Cinnamon Crumble Cups
Layered spring cups — cinnamon-syrup-soaked strawberries under a buttery cinnamon crumble. The Ceylon stick gets simmered into syrup, then a little is grated into the crumble for a second layer of warmth.
- Time
- 40 min + 20 min chill
- Yields
- 4 cups
- Pairs with
- Madagascar Ceylon Cinnamon Sticks
What you need.
Cinnamon syrup
- 1 cup water
- ½ cup sugar
- 1 Josie's Sweet Caviar Madagascar Ceylon cinnamon stick
- ½ tsp vanilla (optional)
Strawberry filling
- 2 cups fresh strawberries (sliced)
- 1 tbsp lemon juice
- 2 tbsp cinnamon syrup (from above)
Crumble
- ⅔ cup flour
- ¼ cup brown sugar
- ¼ cup butter (cold cubes)
- ⅛ tsp ground Ceylon cinnamon (grate a little from the stick)
How to make it.
Cinnamon syrup
- 01
Simmer water, sugar and the cinnamon stick for 10 minutes.
- 02
Remove from heat and cool.
- 03
Remove the stick.
Crumble
- 01
Preheat oven to 175 °C (350 °F). Rub butter, flour, brown sugar and grated cinnamon together until coarse and crumbly.
- 02
Spread on a parchment-lined sheet and bake 15–18 minutes, until golden. Let cool.
Assemble
- 01
Mix the strawberries with the lemon juice and 2 tbsp of the cooled syrup.
- 02
Spoon into cups or jars.
- 03
Top with the cooled crumble. Refrigerate 20 minutes before serving.
Ready to cook it?