Strawberry Crumble
Ingredients
- Strawberry Filling:
- 2 lbs fresh strawberries hulled and halved
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ⅔ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
Instructions
- Preheat oven to 375°F. Grease 9x9 inch baking dish.
- Hull and halve strawberries. Quarter if very large.
- Mix strawberries with sugar, cornstarch, lemon juice, vanilla, and salt.
- Pour into baking dish. Spread evenly.
- Mix flour, oats, brown sugar, cinnamon, and salt.
- Add cold cubed butter to flour mixture.
- Cut butter into dry ingredients until mixture looks like coarse crumbs.
- Sprinkle topping evenly over strawberries.
- Bake 35 to 40 minutes until topping is golden and filling bubbles.
- Cool at least 15 minutes before serving.
- Serve warm with ice cream or whipped cream.
Notes
- Use cold butter for flaky crumbly texture
- Do not overmix topping — stop at pea-sized pieces
- Adjust sugar based on strawberry sweetness
- Cornstarch thickens the filling — do not skip
- Let cool 15 minutes — filling thickens as it cools
- Bake until filling bubbles at edges
- Cover with foil if topping browns too fast
- Frozen strawberries work — no need to thaw
- Can assemble 4 hours ahead and refrigerate
- Freezes well for up to 3 months after baking