Description
A classic Strawberry Crumble featuring a buttery oat topping over a sweetened strawberry filling, baked to golden perfection and served warm with your choice of vanilla ice cream, cream, or custard.
Ingredients
Scale
Topping
- 3/4 cup rolled oats / oatmeal (quick cooking is ok)
- 3/4 cup white flour, plain/all purpose
- 3/4 cup brown sugar (loosely packed)
- 1/2 tsp baking powder
- 3/4 tsp cinnamon powder
- Pinch of salt
- 90 g / 6 tbsp unsalted butter, melted
Strawberry Filling
- 1 kg / 2 lb strawberries, ripe
- 2 1/2 tbsp cornflour / cornstarch
- 1/2 cup white sugar
- 2 tbsp water
- 1 tsp vanilla extract
To Serve
- Vanilla ice cream, dollop cream or custard
Instructions
- Preheat oven: Heat your oven to 180C/350F to prepare for baking the crumble.
- Prepare topping: In a bowl, combine rolled oats, white flour, brown sugar, baking powder, cinnamon powder, and a pinch of salt. Add melted butter and mix well until the mixture forms crumbly chunks.
- Prepare strawberry filling: Hull the strawberries, cutting the tops off; halve the larger strawberries and leave the small ones whole. Place them in a bowl, sprinkle with cornflour, and toss thoroughly to coat evenly. Add sugar, water, and vanilla extract, then mix all together.
- Assemble the crumble: Pour the strawberry filling into a 1.5L / 1.5 Qt / 6 cup oval baking dish or similar size. Evenly crumble the oat topping over the strawberries using your fingers to create chunks.
- Bake: Place the assembled crumble in the oven and bake for 40 minutes until the topping is a deep golden color and strawberry syrup bubbles energetically around the edges, indicating the filling has thickened.
- Rest and serve: Let the crumble stand for a few minutes after baking. Serve warm topped with vanilla ice cream, cream, or custard as desired.
Notes
- Use 1/2 cup sugar if strawberries are less sweet or you prefer a sweeter dessert; use 1/3 cup if your strawberries are very ripe and sweet.
- A 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm / 7 x 11 inch oval baking dish works best; a 20 cm / 8 inch square pan is too small, so leftovers can be stored in ramekins.
- The strawberries may soften and some will break down while others hold shape, which is normal.
- Wait until the syrup bubbles around the edges and the top is deeply golden before removing from the oven to ensure proper thickening and avoid watery filling.
- Thickness of the syrup varies depending on juiciness of strawberries and will thicken further as it cools.
- For make-ahead, assemble and refrigerate crumble if needed. Chop strawberries and store airtight before tossing in cornflour, sugar, water, and vanilla just before assembling.
