ROANOKE – Chef Ted stops by to whip up a fresh Strawberry Oregano Crumble with homemade Buttercream Ice Cream. Due to BREAKING NEWS we weren't able to air the complete process and dish, but we did take to Facebook LIVE to complete the dish for our viewers--- just visit facebook.com/daytimeblueridge
Strawberry Oregano Crumble
1 pint of strawberries, top off, quartered
4 oz. sugar
2 T fresh oregano, stem removed
1 oz. lemon juice
1 pinch salt
Crumble Topping
Equal parts: butter, brown sugar, flour
MOP: mix sugar and strawberries and let sit for one hour. Strain off liquid and mix remaining ingredients and place in a cooking vessel. Cover in as much topping as you would like and bake 350F for 45 mins to an hour or until liquid is bubbling around the edges.