Ginger Strawberry Crumble Jars
The freshly grated ginger in this dessert adds a zippy counterpart to the fresh, sweet strawberries. Already portioned out, the jars are easy to store and bring along for a picnic, hike or your lunchbox!
Equipment
- medium bowl
Ingrediënten
For Filling
- 3 cups hulled and small-diced fresh strawberries
- 1 ½ tablespoons almond flour
- 2 teaspoons peeled and grated fresh ginger
- 1 tablespoon lime juice
- 2 teaspoons lime zest
- ¼ cup erythritol sweetener
- 1 tablespoon butter melted
- ⅛ teaspoon salt
- 6 110 gram glass jam jars
For Crumble Topping
- 1 ½ tablespoons almond flour
- 1 ½ tablespoons erythritol sweetener
- 1 teaspoon peeled and grated fresh ginger
- 3 tablespoons pecan pieces
- 1 ½ tablespoons slivered almonds
- 1 ½ tablespoons unsweetened coconut flakes
- 1 ½ tablespoons unsalted sunflower seeds
- 2 ¼ tablespoons butter melted
Instructies
To make Filling:
- Preheat air fryer at 180°C for 3 minutes.
- Combine strawberries, almond flour, ginger, lime juice, lime zest, erythritol, butter and salt in a medium bowl.
- Distribute into jam jars.
- Place three jars in air fryer basket.
- Cook for 7 minutes.
- Repeat cooking with remaining jars.
- When jars are removed from air fryer, use the back of a spoon and gently press down on the strawberry filling.
- Set aside.
To make Crumble Topping:
- Combine all ingredients in a medium bowl.
- Distribute mixture on top of cooked filling.
- Add three jars back to air fryer and cook for an additional 5 minutes.
- Repeat cooking with remaining jars.
- Let jars cool for 10 minutes before eating or covering.
- Refrigerate until ready to serve, up to four days.
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