Description
This classic Strawberry Crumble recipe features a luscious, juicy strawberry filling topped with a buttery, cinnamon-spiced oat crumble. Baked to golden perfection, it's a delightful dessert served warm with vanilla ice cream or whipped cream, perfect for showcasing fresh strawberries in a comforting, easy-to-make treat.
Ingredients
Crumble Topping
- 1 cup old-fashioned oats (quick cooking won't set up the same in the crisp, may be used, just might be softer)
- 2/3 cup all-purpose flour (or gluten-free AP flour cup for cup)
- 2/3 cup light brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 6-8 tablespoons salted butter (melted or really soft, if using unsalted butter decrease salt by ¼ teaspoon)
- 1 teaspoon vanilla extract (or vanilla bean paste)
Strawberry Filling
- 2 pounds fresh strawberries, sliced
- 3 tablespoons cornstarch
- 1/3 cup granulated sugar (organic cane sugar preferred)
- 2 tablespoons orange juice (fresh preferred, or water)
- 1 teaspoon vanilla extract
Serving
- Vanilla ice cream (for topping)
- Homemade whipped cream (optional)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9" square baking pan or a 7x11 oval baking dish with cooking spray to prevent sticking.
- Make crumble topping: In a medium bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. In a separate container, stir vanilla extract into melted butter (start with 6 tablespoons). Pour the wet mixture over the dry ingredients and stir until fully combined. Squeeze a handful of the mixture; if it doesn't stick together, add more butter a tablespoon at a time until it forms a clump when pressed. Place the crumble in the freezer until ready to assemble.
- Prepare strawberry filling: In a large bowl, toss sliced strawberries with cornstarch to evenly coat. Add granulated sugar, vanilla extract, and orange juice, stirring gently to combine and coat the strawberries well. Pour this mixture into the prepared baking dish.
- Assemble and bake: Break apart the crumble topping evenly over the strawberry filling. Bake in the preheated oven for 30-40 minutes until the crumble is golden brown and the strawberry juices are bubbling around the edges.
- Cool and serve: Remove from oven and allow to cool for 10-15 minutes to let the filling set. Serve warm topped with vanilla ice cream or homemade whipped cream for an extra indulgence.
- Baking tips: Ensure the filling juices are bubbling before removing from oven to avoid a watery bottom. Longer baking yields a thicker, jammier filling. The natural juiciness of strawberries impacts the final texture, but all outcomes are delicious.
Notes
- Use old-fashioned oats for best texture; quick oats can be used but result in a softer crumble.
- If using unsalted butter, reduce the salt by ¼ teaspoon to balance flavors.
- Fresh orange juice adds depth but water can be substituted if needed.
- Ensure crumble topping holds together when squeezed; add butter sparingly to avoid soggy topping.
- Let the crumble cool slightly before serving to ensure filling thickens properly.
- Serve warm with vanilla ice cream or whipped cream for best results.
