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Strawberry Crumble

This strawberry crumble combines fresh, juicy strawberries with a buttery, crumbly topping. The dessert is baked until the fruit is bubbling and the topping is golden and crisp, creating a warm, textured treat with a juicy interior and crunchy exterior.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh strawberries hulled and halved
  • 1 tsp zest of a lemon preferably organic
  • 2 tbsp granulated sugar for the fruit
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup rolled oats
  • 1/2 cup unsalted butter cold and cut into small pieces
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking dish
  • Measuring cups and spoons
  • Pastry cutter or forks
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Place the strawberries in a mixing bowl and toss with sugar and lemon zest until well coated; set aside to macerate while preparing the topping.
  2. In another bowl, combine flour, sugar, oats, and a pinch of salt. Mix to distribute evenly.
  3. Add the cold butter pieces to the dry ingredients. Use a pastry cutter or forks to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized bits.
  4. Transfer the macerated strawberries to a baking dish, spreading them out evenly.
  5. Evenly sprinkle the crumb topping over the strawberries, covering them completely to create a thick layer.
  6. Bake in the preheated oven for 30 minutes, until the topping turns golden brown and the fruit mixture is bubbling around the edges.
  7. Remove from the oven and let it cool slightly—this allows the juices to settle and the topping to firm up a bit. Serve warm, optionally with a scoop of vanilla ice cream.

Notes

You can store leftovers in an airtight container for up to two days. Reheat gently for the best texture.