Baking in the summer time may not be the most exciting task on your summer to do list but when you have easy desserts that won’t cause a lot of trouble or make your kitchen too hot, you can’t help but be into it. I love strawberries…they make me so happy and they’re just gorgeous on everything. Even though it’s not officially summer, it’s been really hot. I’m not complaining though; summer is my favorite. With the crazy rising temperatures, cool and refreshing desserts are all the rage. John and I will occasionally reward ourselves by walking to our favorite ice cream shop and cooling off with a little treat. At any rate, I came across the idea for this strawberry crumble from one of my favorite bloggers that I follow on Instagram. I used her recipe as inspiration for this dish but changed it up a bit.

I promise you’ll like it especially if you don’t have a ton of time to spend baking a complex dessert.

You’ll need:
strawberries (I just used one container)
2 tablespoons agave syrup
1 tablespoon balsamic vinegar
shortbread cookies, crumbled
Salem Baking Company’s toasted coconut cookies, crumbled

Heat your oven to 375,

Toss the strawberries in the agave and balsamic. Pour into a baking dish and roast for 20-30 minutes.

Once the strawberries are done, sprinkle the cookies on top of the warm berries.

Serve over ice cream. You can serve it warm or allow it to cool, whatever you prefer.

I added extra cookies on top of my ice cream too…because why not.

A ridiculously easy dessert for a beautiful summer night. Happy Friday!