This strawberry crumble is filled with fresh, sweet and juicy strawberries with a crunchy brown sugar crumble topping. It’s an easy to make strawberry crisp that’s perfect spring and summer.
Lightly grease a 9-inch round dish, 9 x 9 or up to an 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C).
In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined.
Using a pastry cutter, your hands or two forks, cut the cold cubed butter into the dry crumble topping until the crumble topping resembles wet sand with some larger crumbs.
Transfer the crumble to the fridge until it’s time to top the strawberries.
In another large bowl toss the cleaned and halved strawberries with sugar, cornstarch, lemon juice and vanilla extract. Make sure all the strawberries are coated.
Transfer the strawberry mixture to the prepared baking dish. Top the strawberries with the brown sugar crumble. Bake the strawberry crisp
for 30- 40 minutes.
Cool the strawberry dessert for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy!
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