Preparation of the crumble ricotta and strawberries in air fryer

• First, prepare the dough for your crumble ricotta and strawberries in air fryer.
  In a large bowl, mix the flour, grated zest of one lemon, and the sugar required for the dough.
  Add the butter cut into pieces and start kneading until you get a sandy dough.
  Add the egg yolks and mix firmly until incorporated and the dough is uniform.
  Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for half an hour.

• Prepare the filling.
  In a bowl, work the well-drained ricotta with the sugar.
  Wash the strawberries, dry them, remove the stem, and cut them into pieces.
  Add them to the ricotta.

• Divide the dough ball in half and roll out the first part on the bottom and along the edges of a greased cake tin with an 7-inch diameter.
  Pour in the prepared filling.
  Distribute the rest of the dough over the filling by crumbling it, until it is completely covered.
  Bake in a preheated air fryer at 320°F for thirty minutes.
  Remove from the oven, let it cool, and serve your crumble with ricotta cream and strawberries.

  Chez Bibia