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!
- 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
- 6 tbsp unsalted butter, melted
- 2 lb strawberries, ripe
- 2 1/2 tbsp cornflour/cornstarch
- 1/3 – 1/2 cup white sugar
- 2 tbsp water
- 1 tsp vanilla extract
Preheat oven to 350F.
Place all ingredients except butter in a bowl. Mix to combine. Add butter and mix to incorporate.
Cut top off strawberries. Cut larger ones in half, leave small ones whole (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. 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.