This strawberry crumble is a quick and easy dessert to make. It is one of those recipes that can be made at home with no fuss. And in the end, the result is something sweet, crispy, and just delicious!
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In my opinion, crumbles, of all kinds (and using all kinds of fruits) are much better the very same day they are made. And the key is that the top, i.e. the crumble, remains crispy. And the thing is that the fruit underneath makes the crumble softer as the days go by.
Which is why I highly recommend eating it the same day it is made. That is how it tastes better!
In the northern hemisphere, right now it’s winter, and strawberries are starting to be in season. And what better dessert to make with them than this strawberry crumble? Strawberries are one of those fruits most people I know like a lot.
A crumble is a dessert that consists of two layers. The bottom is a fruit layer (which in this case is made with strawberries), and the top layer is a crunchy layer of “crumble” which is basically a mixture of flour, oatmeal, butter and sugar. The combination of these two textures, the crispiness and the softness, it is amazing!
Ideally, serve it when the crumble is still warm along with some ice cream or whipped cream for example. But you can add whatever you like really. I personally, like it way better with ice cream. And that’s because the contrast of temperatures, the strawberry being hot and the crumble being crispy and rich, adds an extra touch of deliciousness!
Besides, a good thing about this dessert, is that you can use fresh strawberries or they can even be frozen, they both work well here.
If you like this recipe, you have to check out our blueberry crisp, you’ll love it!
Strawberry crumble
Ingredients
For the strawberry filling:
- 1.80 lbs (800 gr) strawberries, fresh or frozen
- 1 1/2 tbsp (0.45 oz) (12 gr) corn starch
- 4 tbsp (2.10 oz) (60 gr) white sugar
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 tsp (0.17 fl oz) (5 ml) lemon or lime juice, natural
For the crumble:
- 3/4 C (2.30 oz) (65 gr) rolled oats
- 3/4 C (3.40 oz) (95 gr) all purpouse flour
- 2/3 C (4.70 oz) (133 gr) brown sugar
- 1/2 tsp cinnamon powder
- 1 pinch of salt
- 6 tbsp (3.20 oz) (90 gr) unsalted butter, melted
Instructions
For the strawberry filling:
- Wash the strawberries (if fresh) and remove the stems with a knife. Cut each strawberry in half or leave them whole if you prefer it.
- Preheat the oven to 375º F (190° C). Grease, with some butter, a square baking pan of about 8.60 inches (22 cm) with high walls.
- In the same pan, add the strawberries with the cornstarch, sugar, vanilla extract and lemon or lime juice. Mix with a spoon so that all the ingredients are integrated and then set aside until needed.
For the crumble:
- Add all ingredients to a medium bowl. Mix with a fork or your fingers until you have a crumbly, small lumpy dough.
- Add this crumble on top of the strawberries, trying to spread it evenly over the entire surface. Bake for about 35 minutes until the crumble is golden brown on top and the strawberries are bubbling all around the edges.
- Once ready, remove the strawberry crumble from the oven and let it sit for 10 minutes. Serve while still warm with ice cream or whipped cream.
