Strawberry Crumble

This easy Strawberry Crumble is vibrantly red and bursting with fresh summer strawberries that gets generously sprinkled with a crisp cinnamon oat topping.

Course Dessert

Cuisine American

Keyword fruit crisp, ice cream, summer

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 341kcal

Author Elizabeth Van Lierde

Ingredients

For strawberry filling:

2 lbs about 6-8 cups strawberries, hulled and halved
Lemon zest
1 tablespoon Lemon juice
⅔ cup sugar
1 teaspoon cinnamon
3 tablespoons cornstarch

For crumble topping:

⅓ cup sugar
⅔ cup all-purpose flour
½ cup old fashioned rolled oats
1 teaspoon cinnamon
1 teaspoon kosher salt
½ cup 1 stick cold unsalted butter
Vanilla Ice Cream for serving

Instructions

Preheat the oven to 375 degrees F.
For strawberry filling: In a large bowl, combine strawberries, lemon zest, lemon juice, sugar, cinnamon and cornstarch. Set aside to let the berries macerate and release their juices.
For crumble topping: In a small bowl, combine sugar, flour, oats, cinnamon and kosher salt. Shred in cold butter and mix together with a pastry blender or your hands until the mixture is crumbly and sandy
Transfer the macerated strawberries to a large casserole dish and top evenly with crumble topping.
Bake for 25-30 minutes, or until the top is golden brown and the sides of the crumble are bubbling.
Let the crumble cool for 5-10 minutes. Serve warm with vanilla ice cream.

Notes

To ensure the butter is extra cold, pop it in the freezer for a few minutes while you gather the rest of the ingredients.

Store leftovers in the same casserole dish, tightly wrapped in plastic wrap, for up to 4 days in the fridge.

Nutrition