Golden Strawberry Crumble with Juicy Fresh Berries
An easy and delicious strawberry crumble using fresh strawberries and a golden, buttery topping.
Equipment
- 1 9-inch round cake pan greased
- 1 Mixing Bowl large
- 1 pastry cutter
Ingredients
Filling
- 2 cups fresh strawberries hulled and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter chilled and diced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup rolled oats optional
- 1/4 cup chopped nuts optional
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large mixing bowl, combine strawberries, granulated sugar, cornstarch, and lemon juice. Stir until strawberries are well coated and transfer to the prepared cake pan.
- In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in oats and nuts if using.
- Evenly sprinkle the crumble topping over the strawberry mixture in the cake pan.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
Serving
- Allow the crumble to cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain the crispiness of the topping.
Notes
Pro Tips: Use fresh, ripe strawberries for the best flavor. Keep butter cold for a crisp topping. Ingredient Substitutions: Try coconut sugar instead of brown sugar. How to Serve: Best served warm with ice cream or cream. Storage & Freshness: Store in fridge, reheat in oven. Make-Ahead Tips: Prep ahead and bake just before serving for optimal freshness.