Strawberry Crumble
Fresh strawberries bake into a juicy filling beneath a golden oat crumble topping. Serve warm with ice cream, cream or custard.
By Cookin' Kitchen
- Total: 50 minutes
- Servings: 6 servings
Recipe
Strawberry Crumble
Fresh strawberries bake into a juicy filling beneath a golden oat crumble topping. Serve warm with ice cream, cream or custard.
Cookin' · https://cookin.club/recipes/strawberry-crumble
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Servings
- 6
Ingredients
For 6 servings
Topping
Strawberry filling
To serve
Instructions
Step 1: Preheat the oven to 180°C/350°F.
Topping
Step 2: Put all the topping ingredients except the butter in a bowl and mix to combine. Add the butter and mix it in.
Strawberry filling
Step 3: Hull the strawberries, or cut off their tops. Halve larger strawberries and leave small ones whole; small strawberries are about 2 cm (4/5 inch) high.
Step 4: Put the strawberries in a bowl. Scatter the cornflour over them and toss well to coat evenly.
Step 5: Add the sugar, water and vanilla, then mix well.
Assemble and bake
Step 6: Pour the strawberries into a baking pan. Crumble the topping over them, using your fingers to make some larger crumbly chunks.
Step 7: Bake for 30 to 40 minutes, until the topping is deep golden and strawberry syrup is bubbling actively all around the edges. The bubbling is a key sign that the strawberry sauce has thickened sufficiently.
Step 8: Let stand for a few minutes before serving with ice cream or your choice of topping.
Notes
Notes
Use 1/2 cup sugar if the strawberries are not very sweet or you prefer a sweeter filling. Use 1/3 cup if the strawberries are very ripe and sweet.
A 1.5 L (6 cup), approximately 18 x 26 cm (7 x 11 inch) oval baking dish works well; a large pie dish is also suitable. A 20 cm (8 inch) square pan is too small, but any extra can go into a ramekin.
To prepare ahead, assemble the crumble, cover it and set it aside; refrigerate it in hot weather. You can chop the strawberries ahead and refrigerate them in an airtight container. Toss them with the cornflour, sugar, water and vanilla just before assembling, rather than letting them sit coated in sugar.
The strawberries soften as they bake; some may break down while others hold their shape. The syrup can range from a smooth syrup to a chunky strawberry sauce depending on how juicy the berries are, and it thickens as it cools.
Nutrition per serving
- Calories
- 444 kcal
- Fat
- 15 g
- Saturated fat
- 8 g
- Carbohydrates
- 74 g
- Sugar
- 42 g
- Fiber
- 5 g
- Protein
- 5 g
- Sodium
- 15 mg
- Cholesterol
- 36 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Juicy strawberries bake beneath a crumbly oat, cinnamon and brown sugar topping. Serve the warm crumble with vanilla ice cream, cream or custard.
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