Strawberry Crumble
A rustic, simple dessert with sweet, jammy strawberries under a buttery, crunchy oat topping. Perfect for a quick and comforting treat served warm with ice cream.
Ingredients
Strawberry Filling
- 4 cups fresh strawberries hulled and sliced (about 1.5 lbs)
- 0.25 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
Crumble Topping
- 0.75 cup all-purpose flour
- 0.5 cup old-fashioned rolled oats
- 0.5 cup packed light brown sugar
- 0.5 tsp ground cinnamon
- pinch salt
- 6 tbsp cold unsalted butter cut into small cubes
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or similar gratin dish.
- Make the Filling: In a medium bowl, gently toss strawberries with sugar, cornstarch, and lemon juice. Pour mixture into prepared baking dish and spread evenly.
- Make the Topping: In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold cubed butter and cut in with fingertips or pastry blender until coarse crumbs with some pea-sized pieces remain.
- Assemble the Crumble: Sprinkle topping evenly over the strawberry filling.
- Bake: Place dish on a baking sheet to catch drips. Bake 20-25 minutes until fruit is bubbly and topping is golden and crisp.
- Cool and Serve: Let crumble cool 15 minutes on a wire rack before serving. Enjoy warm, optionally with vanilla ice cream.
Notes
Frozen strawberries can be used without thawing; add 5-10 extra minutes to baking. Recipe is naturally nut-free. For gluten-free, substitute flour with 1-to-1 gluten-free blend and use certified gluten-free oats. Make-ahead: keep topping and filling separate until ready to bake.
