Simmering Saturdays: Strawberry Crumble
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!
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
- 6 tbsp unsalted butter, melted
STRAWBERRY FILLING
- 2 lb strawberries, ripe
- 2 1/2 tbsp cornflour/cornstarch
- 1/3 – 1/2 cup white sugar
- 2 tbsp water
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350F.
TOPPING:
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Place all ingredients except butter in a bowl. Mix to combine. Add butter and mix to incorporate.
STRAWBERRY FILLING:
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Cut top off strawberries. Cut larger ones in half, leave small ones whole (4-5″ height).
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Place strawberries in bowl. Scatter over cornflour, toss well to coat evenly.
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Add sugar, water and vanilla. Mix well.
ASSEMBLE AND BAKE:
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Pour strawberries into a baking pan. Crumble over topping, using your fingers to get some nice crumbly chunks.
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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.
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Stand for a few minutes before serving with ice cream or your choice of topping.