A fabulous strawberry dessert recipe that’s quick and easy to prepare! This self-saucing Strawberry Crumble is made with a load of fresh strawberries and topped with a streusel-like crumbly topping. That strawberry syrup is just incredible – and the smell is outrageous!
Strawberry Crumble
As regular readers know, I have the self control of a child when I spy bargains of my favourite fruit & veg. So every now and then, I go on a bender of whatever it is that I’ve overloaded on.
A few weeks ago it was broccoli (evidence -> all my Broccoli Recipes) and cabbage (hence the Chinese Chicken Salad and Everyday Cabbage Salad I recently posted). Last week, it was corn (nothing made it here).
Currently, it’s strawberries. No Churn Strawberry Ice Cream from a couple of weeks ago. Today – Strawberry Crumble.
A GREAT, EASY STRAWBERRY DESSERT
I used to be massively short on strawberry dessert recipes. With all the cooking shows I watch, all the magazines I flick through, all the cookbooks I browse, I just don’t really recall coming across recipes that caught my eye that truly celebrated strawberries.
Plenty where they were lined up neatly on tarts, or used as token decorations.
But that’s not what I was after. I wanted recipes that used loads of strawberries.
Anyone else had similar thoughts???
So in recent years, I’ve embarked on strawberry benders and am slowly but steadily building up an arsenal of fresh strawberry dessert recipes. This Strawberry Crumble is the latest addition.
Recipes like this make me so glad that I’ve learned how to make recipe videos because no photo could capture the amazing vision of the bright red syrup bubbling along the edges when you pull this out of the oven.
And then that moment when I crack through the golden nubbly topping and scoop it up…and you cop an eyeful of those plump strawberries dripping with that bright red syrup… and the smell! If only you could smell it!!!!
I apologise in advance if it’s not strawberry season where you are. The video is just going to be pure and utter torture for you. – Nagi x
More fresh strawberry desserts
And more cosy warm desserts
-
Apple Crumble – personal favourite!
-
Sticky Date Pudding with Butterscotch Sauce
WATCH HOW TO MAKE IT
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Strawberry Crumble
Ingredients
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
- 90g / 6 tbsp unsalted butter , melted
Strawberry Filling
- 1 kg / 2 lb strawberries , ripe
- 2 1/2 tbsp cornflour / cornstarch
- 1/3 - 1/2 cup white sugar (Note 1)
- 2 tbsp water
- 1 tsp vanilla extract
To Serve
- Vanilla ice cream , dollop cream or custard
Instructions
- Preheat oven to 180C/350F.
Topping:
- Place all ingredients except butter in a bowl. Mix to combine. Add butter and mix to incorporate.
Strawberry Filling:
- Hull / cut top off strawberries. Cut larger ones in half, leave small ones whole (2cm / 4/5" height).
- Place strawberries in bowl. Scatter over cornflour, toss well to coat evenly.
- Add sugar, water and vanilla. Mix well.
Assemble and bake:
- Pour strawberries into a baking pan (Note 2). Crumble over topping, using your fingers to get some nice crumbly chunks.
- Bake for 30 to 40 minutes until the Topping is deep golden and the strawberry syrup is bubbling up energetically all around the edges - see video, this is a key sign that the strawberry sauce has thickened sufficiently.
- Stand for a few minutes before serving with ice cream or your choice of topping.
Recipe Notes:
* The strawberries will soften and some will break down, some will hold their shape better. That's just the way it is!
* It's really important to wait until you see syrup bubbling up all around the edges of the pan and the top is deep golden as this is the sign that the syrup has thickened adequately in the middle. Otherwise when you break into the crumble, you'll be greeted with a pool of water. IF THIS HAPPENS just put it back in the oven.
* The thickness of the syrup will vary from a perfect syrup consistency to chunky strawberry sauce-like. It just depends on the juiciness of the strawberries. Both are great. Also, it thickens as it cools. 3. Make ahead - Assemble crumble, cover and set aside (fridge if hot weather). Chop strawberries, store in airtight container. Then toss strawberries in cornflour, sugar, water, vanilla, and assemble crumble. DO NOT leave the strawberries sitting around coated in the sugar, it makes it sweat and soften too much. 4. Nutrition per serving, excludes ice cream.
Nutrition Information:
LIFE OF DOZER
Don’t fall off your chair when I tell you – it turns out that Dozer loves Strawberry Crumble (with vanilla ice cream). 😂
So good!!! Made it gluten free using 2/3c Bobs Red Mill 1:1. I also decreased the sugar a bit and wish I had done it more so. Added a tsp of lemon juice too. DELICIOUS! When I make it again I will 1.5 the topping!!!!
So good!!! Made it gluten free using 2/3c Bobs Red Mill 1:1. I also decreased the sugar a bit and wish I had done it more so. Added a tsp of lemon juice too. DELICIOUS! When I make it again I will 1.5 the topping!!!!
Just made this and it was absolutely delicious! Thank you for another yummy recipe 😊
as strawberries are very cheap at the moment, I checked out your strawberry recipes, came across this one, tried it and it is delicious. Very sweet so next time I will reduce the sugar a bit.
So GOOD – perfect for when fresh strawberries are cheap. Not too sweet. Kids think it’s better than apple crumble.
I made it gluten free (80g GF flour instead of 115g reg as more absorbent).
It did take much longer to cook as I made for 12 but loose foil cover protected the topping until sides were bubbling.
Could you use frozen strawberries?
Hi Jane, I tried this recipe today with frozen berry mix.mI omitted the water in the recipe and it turns out great
Thanks so much!! Can’t wait to try this.
Turned out great. Needed the full 40 minutes to get the lovely syrupy goodness.
I needed a dessert without chocolate. I made this and added the vanilla ice cream to each serving- the bowls when finished looked like they were clean, licked clean. Thank you.
Just took out oven looks great
Excellent Jo! Enjoy!!! N x
Super delish! I was a bit light on strawberries ~ rounded it out with a small apple and small bit of rhubarb from the garden. So good!!
YUM!!! Great idea Sarah, sounds perfect! N x
was wondering if I could do a strawberry – rhubarb mixture! Think I will give it a try. but my rhubarb would be frozen,
will that matter?
Hi Nagi we love this recipe. My aunt has Coeliac Disease, can white flour be substituted for gluten free flour and if so what would be suggested amount? Thank you
Hi Susan, I haven’t tried to be honest – would love to know if you give it a go! N x
Yes, I made it GF and it was perfect. Just reduce the amount of flour as GF flours are more absorbent. (My flour mix had xantham gum). I used Cup4Cup from Williams Sonoma. Just make sure the flour mix is mainly sweet white rice flour, brown rice flour, tapioca, etc (no beans/earthy flavours like some Bobs Red Mill varieties).
Just finished a Peach crumble using tinned peaches with the same recipe, really nice again top marks Nagi and Dozer.