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 strawberries turn into a sweet, syrupy filling as they bake. The smell filling the kitchen is amazing—like a cozy promise of something delicious. And the...
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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.
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.
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.
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.
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.
How do I make a gluten-free version of Strawberry Crumble?
To make a gluten-free Strawberry Crumble, substitute the all-purpose flour with a gluten-free flour blend. You can also use certified gluten-free oats to ensure the crumble topping is safe for those with gluten sensitivities. The rest of the recipe remains the same, allowing you to enjoy this delicious dessert without any gluten.
What are some good substitutions for walnuts in the crumble topping?
If you're looking for nut-free options, you can replace walnuts with seeds like sunflower seeds or pumpkin seeds. Alternatively, you can use pecans or almonds if you still want a nutty flavor. Just chop them up similarly to how you would with walnuts, and mix them into the crumble topping.
How should I store leftover Strawberry Crumble?
To store leftover Strawberry Crumble, let it cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Just make sure to wrap it tightly in foil or freezer-safe containers, and it can last for up to 3 months. Reheat in the oven for the best texture.
What can I serve with Strawberry Crumble for a complete dessert experience?
Strawberry Crumble pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. You can also serve it with a drizzle of chocolate sauce or a sprinkle of fresh mint for a refreshing touch. For a more indulgent experience, consider adding a side of custard or a berry compote.
How can I adjust the sweetness of the Strawberry Crumble?
To adjust the sweetness of your Strawberry Crumble, you can reduce the amount of brown sugar in both the crumble topping and the strawberry filling. Alternatively, if you prefer a sweeter dessert, you can add a bit more sugar or even some honey or maple syrup. Just remember to taste the strawberry mixture before baking to ensure it meets your sweetness preference.
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