Strawberry Crisp Crumble
This strawberry crisp crumble combines fresh strawberries with a buttery topping for a delightful dessert. Perfect for family gatherings or a cozy night in.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Mixing Bowl large
- 1 pastry cutter
Ingredients
Filling
- 4 cups fresh strawberries hulled and quartered
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter cold and diced
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- In a large mixing bowl, combine the hulled and quartered strawberries with granulated sugar, cornstarch, and vanilla extract. Stir until the strawberries are evenly coated.
Make the Topping
- In another bowl, mix the flour, rolled oats, brown sugar, and salt. Add the diced cold butter.
- Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Assemble and Bake
- Pour the strawberry mixture into the prepared cake pan. Evenly sprinkle the crumble topping over the strawberries.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbling.
Serving
- Allow the crumble to cool slightly before serving. Enjoy it on its own or with a scoop of ice cream.
Storage
- Cover any leftovers with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Use cold butter for the topping to maintain a crumbly texture. Ingredient Substitutions: Almond flour can replace all-purpose flour for a gluten-free option. How to Serve: Best served warm with ice cream or whipped cream. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the crumble topping in advance and refrigerate until ready to use.