This strawberry crumble is an absolute family favorite. It’s especially delicious when made using fresh, in-season strawberries. The strawberries are mixed with cornstarch before baking to help the juices thicken into a delicious strawberry sauce.
The strawberries are then topped with a sweet and crispy crumble topping. Serve this crumble as is, with a scoop of vanilla ice cream, or topped with whipped cream.
For more dessert ideas, try this Lemon Pound Cake With Lemon Glaze.
Ingredients You’ll Need:
Strawberries: This recipe uses fresh strawberries, but frozen strawberries can also be used. Frozen strawberries do not need to be thawed before use.
Granulated sugar: Brown sugar could be used in place of the granulated sugar for a more caramel flavor.
Cornstarch: The cornstarch helps thicken the juices released from the strawberries while baking, resulting in a delicious thickened strawberry sauce.
Vanilla extract: The vanilla extract could be substituted with 1 teaspoon of vanilla essence.
Oats: Use traditional rolled oats.
All-purpose flour: Standard all-purpose flour is used in this recipe.
Brown sugar: The brown sugar is used for the crumble topping.
Salted butter: The salted butter can be substituted with unsalted butter. If using unsalted butter, you may like to add a pinch of salt to the crumble topping mixture.
Ground cinnamon: The cinnamon adds a lightly spiced flavor to the crumble.
Baking powder: Not to be confused with baking soda.
How to Make Strawberry Crumble
1. Preheat the oven to 350℉. Add the strawberries, granulated sugar, cornstarch and vanilla extract to a large mixing bowl. Mix until well combined and set aside.
2. Add the oats, all-purpose flour, brown sugar, melted butter, ground cinnamon and baking powder to another large mixing bowl. Mix until well combined.
3. Spread the strawberries evenly into a 9×13-inch baking dish. Use your fingers to evenly sprinkle the crumble topping over the strawberries.
4. Bake the crumble for 30 minutes, or until golden. Serve while warm.
Storage
Store this strawberry crumble in an airtight container in the fridge for up to 3 days. Reheat using the microwave or oven. Reheating in the oven will help to re-crisp the crumble topping.
This crumble is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating according to the above directions.
Strawberry Crumble
Equipment
- 2 large mixing bowls
- Large wooden spoon
- 9×13-inch baking dish
Ingredients
Strawberry Filling
- 2 lbs strawberries hulled and halved
- ⅓ cup granulated sugar
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
Crumble Topping
- ¾ cup old fashioned oats also called rolled oats
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- ½ cup salted butter melted
- 1 tsp ground cinnamon
- ½ tsp baking powder
Instructions
- Preheat the oven to 350℉. Add the strawberries, granulated sugar, cornstarch and vanilla extract to a large mixing bowl. Mix until well combined and set aside.
- Add the oats, all-purpose flour, brown sugar, melted butter, ground cinnamon and baking powder to another large mixing bowl. Mix until well combined.
- Spread the strawberries evenly into a 9×13-inch baking dish. Use your fingers to evenly sprinkle the crumble topping over the strawberries.
- Bake the crumble for 30 minutes, or until golden. Serve while warm.
Notes
- Strawberry Crumble is delicious served with a scoop of vanilla ice cream, or topped with whipped cream.
- The strawberries in this recipe can be replaced with any other variety of berry, or even a combination of mixed berries.
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