Strawberry Crumble (Warm, Fruity, Crunchy)
Strawberry Crumble Recipe
This Strawberry Crumble is quick, easy-to-make, and perfect for everyone in the family. Made with fresh, juicy strawberries and topped with a crunchy oat and nut crumble, this dessert is full of flavour and so simple to make.
One of my favourite things about this recipe is how the...
Ingredients
For the Topping
- 3/4cuprolled oats
- 3/4cupall-purpose flour
- 3/4cupbrown sugar
- 1/2tspbaking powder
- 1/4tspcinnamon powder
- 1pinchsalt
- 1/3cupchopped walnuts
- 6tbspunsalted butter, melted
For the Strawberry Filling
- 1kgfresh strawberries
- 2tbspcornflour
- 1/3cupbrown sugar
- 1/2tbsplemon juice
- 1tspvanilla essence
To Serve
- 1piecevanilla ice cream (optional)
How to make Strawberry Crumble (Warm, Fruity, Crunchy)
Prepare the Topping
Preheat the oven to 175°C (350°F).
In a mixing bowl, combine rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon powder, salt, and chopped walnuts.
Pour in melted butter and mix gently until the mixture forms a crumbly texture. Set aside.
Prepare the Strawberry Filling
Remove the stems from the strawberries and cut them into halves or quarters based on their size.
In a large bowl, mix the strawberries with cornflour, brown sugar, lemon juice, and vanilla essence. Toss until evenly coated.
Assemble and Bake
Spread the strawberry filling evenly in a baking dish.
Sprinkle the crumble topping evenly over the strawberries.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the strawberry syrup bubbles around the edges.
Cool and Serve
Remove the baking dish from the oven, and let the crumble cool for about 5 minutes.
Serve warm with a scoop of vanilla ice cream, whipped cream, or your favorite topping.
Tips & Tricks
Ensure the syrup is bubbling around the edges and the topping is golden before removing the crumble from the oven. If not, bake for an additional 5 minutes to prevent a watery filling.
The strawberry sauce will thicken as the crumble cools.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving for the best texture.
For a twist, replace all-purpose flour with almond flour or oat flour for a nutty or gluten-free version.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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