Strawberry Crumble Recipe
This strawberry crumble is filled with fresh, sweet and juicy strawberries with a crunchy brown sugar crumble topping. It’s a quick and easy to make strawberry crisp that’s perfect spring and summer entertaining.
Equipment
- 1 9-inch oven safe baking dish (or any dish up to 11 x 7)
- 1 knife
Ingredients
Oat Crumble Topping
- ¾ cup (65 g) rolled or old fashioned oats
- ½ cup (60 g) all purpose flour
- ½ cup (100 g) light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 6 - 8 tbsp (57 - 113 g) cold unsalted butter, cubed
Strawberry Crumble
- 5 - 6 cups (908 g) strawberries, washed, hulled and halved
- ½ cup (100 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 lemon zested
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
Instructions
- 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.¾ cup (65 g) rolled or old fashioned oats, ½ cup (60 g) all purpose flour, ½ cup (100 g) light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- 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. There should be no visible pieces of butter.6 - 8 tablespoon (57 - 113 g) cold unsalted butter, cubed
- 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.5 - 6 cups (908 g) strawberries, washed, hulled and halved, ½ cup (100 g) granulated sugar, 3 tablespoon (24 g) cornstarch, 1 lemon zested, 2 tablespoon (30 ml) lemon juice, 1 teaspoon (5 ml) vanilla extract
- 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 or until the top is a beautiful golden brown and the roasted strawberry filling is bubbling around the edges of the baking dish.
- Cool the strawberry dessert for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy!
Notes
Store the strawberry crumble in an airtight container in the fridge for up to 3 - 4 days.
For the crumble: Start with 6 tablespoons (85 g) of butter. If the crumble seems too dry, add 1 tablespoon (14 g) butter at a time, up to 2 additional tablespoons (28 g) butter. The crumble should resemble wet sand with a few larger pieces mixed in.
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