Effortless Strawberry Crumble
Strawberry crumble is a delightful dessert that combines sweet, juicy strawberries with a golden, buttery crumble topping. Baked until bubbling and crisp, it perfectly contrasts the soft, syrupy fruit and the crunchy, crumbly topping. Served warm with a scoop of vanilla ice cream or a dollop of cream, it is a comforting, simple, and irresistible treat.
In this blog post, you will learn how to make a strawberry crumble.
How to Make Strawberry Crumble
Start by washing and hulling your strawberries. Slice them evenly.
Add the granulated sugar, corn flour, lemon juice, and vanilla extract to the strawberries. Stir everything together, then set aside to let it macerate.
In a separate medium bowl, whisk the all-purpose flour and sugar together. Cut in the butter. See my How to Cut in Butter post for different ways to perform this step.
Pour the strawberries into a 9×9 baking dish then sprinkle on the crumble topping.
Bake in the oven for 1 hour.
Remove, let cool, and serve with either whipped cream or ice cream!
Storage
To store strawberry crumble, let it cool completely before covering it with plastic wrap or transferring it to an airtight container.
Keep it in the refrigerator for up to 4 days.
To reheat, warm it in the oven at 350°F (175°C) for 10-15 minutes to crisp up the topping.
For longer storage, freeze it for up to 3 months and reheat it from frozen or after thawing overnight in the fridge.
Ingredients
Strawberries: strawberries are the star of this crumble. Fresh strawberries are preferred; however, you can use frozen strawberries. They turn soft when baked and will release their natural sweetness and vibrant flavour.
Granulated Sugar: granulated sugar enhances the natural sweetness of the strawberries while also helping to balance the tartness of the fruit.
Lemon Juice: lemon juice helps to preserve the vibrant colour of the strawberries while baking.
Corn Flour: corn flour thickens the filling and turns the juices into a silky, syrupy consistency that holds everything together.
Vanilla Extract: vanilla extract infuses the crumble with a warm and aromatic depth.
All-purpose/plain Flour: all-purpose flour forms the base of the crumble topping which gives it a light, crisp texture. When it is combined with butter and sugar, it creates a golden, crunchy contrast to the soft, juicy strawberries beneath.
Unsalted Butter: unsalted butter is the key to the rich and crumbly topping. The butter binds the flour and sugar together while creating a deliciously crisp, golden crust when baked.
Tips
- If using frozen strawberries, slice them from frozen. Do not thaw.
Strawberry Crumble
Ingredients
Strawberry Filling
- 1 lb. strawberries washed and hulled
- 1/4 c. granulated sugar
- 1 tsp. lemon juice
- 2 tbsp. corn flour
- 1/2 tsp. vanilla extract
Crumble Topping
- 1/2 c. sugar granulated
- 1 c. all-purpose/plain flour
- 1/2 c. butter unsalted
Instructions
- Preheat the oven to 350℉/175℃/Gas Mark 4.
- Wash the strawberries and hull them. Take the strawberries and slice them up and place them into a large bowl.
- Add granulated sugar, lemon juice, corn flour, and vanilla extract to the strawberries and mix well. Set aside and let macerate.
- In a separate medium bowl, whisk the sugar and all-purpose flour together. Then cut in the butter until only pea-sized bits of butter are left.
- Pour the strawberries into a 9x9 baking dish then sprinkle the crumble topping onto the top of the strawberries.
- Bake at 350℉/175℃/Gas Mark 4 for 1 hour.
- Remove from the oven and let cool.
- Serve with vanilla ice cream or whipped cream!
Notes
Author: Sarah Young