Name: Strawberry Crumble
Prep time: 10 min
Cook time: 35 min
Cuisine: Cold,Cold,Dessert,Gluten free,Hot,Ice cream,Oven,Warm
Ingredients: 1 kg strawberries drained and halved, fresh or frozen; 2 tbs cornflour; 115 g (½ cup) caster sugar

Looking for an easy and delicious dessert recipe? Look no further than this mouth-watering Strawberry Crumble recipe.

A fuss-free recipe that takes 10 minutes to prepare and will be ready to serve in just 45 minutes.

It’s the perfect dessert for any occasion… especially on cold wintery nights!

This easy old fashioned strawberry crumble recipe is the perfect dessert… with it’s mouthwatering flavours of sweet, fresh strawberries and a super crunchy crumble topping!

Simply serve with ice-cream, custard or cream for a yummy winter dessert.

Why You’re Going To Love This Recipe

It’s easy to make – with just a few simple ingredients and 10 minutes prep time, you’ll have a delicious dessert that everyone will love, baking in the oven!
It’s versatile – this recipe works with both fresh and frozen strawberries, so you can enjoy it any time of the year.
It can be made gluten-free – if you’re looking for a gluten-free dessert option, this recipe is a great choice. Just make sure to use gluten-free oats and gluten-free flour.
It’s customisable – you can serve this crumble warm with a scoop of vanilla ice cream, custard or cream… or simply enjoy it on its own.
Conventional or Thermomix – you will find both methods in the recipe card at the bottom of the post.

What You Need

You don’t need fresh strawberries to enjoy this delectable dessert, frozen strawberries are fine to use. They can be purchased all year round and are usually more economical unless fresh strawberries are abundant.

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

For The Strawberry Filling

Strawberries – halved and drained. I use frozen strawberries for this recipe. Alternatively, you can use fresh strawberries and cut them in half.
Cornflour – known as corn-starch in the US.
Caster sugar – this superfine sugar is perfect for this strawberry crumble as it dissolves easily.

For The Crumble

Rolled oats – you can substitute the rolled oats with quick oats if you prefer. You can also use gluten-free oats to make this crumble recipe gluten-free.
Brown sugar – regular light brown sugar or dark brown sugar can be used.
Plain flour – also known as all-purpose flour.
Butter – ensure the butter is at room temperature otherwise it will be difficult to form the crumble.

Equipment Required

Strawberry Crumble is made using basic kitchen equipment.

You will need:

Thermomix (optional);
Mixing bowls;
Baking dish;
Oven.

Step By Step Instructions

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

STEP 1 – PREHEAT & PREP

Preheat your oven to 180 degrees Celsius fan forced (or 190 if you’re using a conventional oven).

Grease a large oven-proof baking dish with butter, and set this aside for now.

STEP 2 – PREP THE STRAWBERRIES

Take the drained and halved strawberries and place them into a large bowl. Add the cornflour and caster sugar, and mix all together until combined.

Tip: If t’s any liquid left over after mixing, be sure to drain it away and discard.

Once you’ve coated the strawberries, transfer them to your greased baking dish.

STEP 3 – MAKE THE CRUMBLE

To make the crumble, add the rolled oats, brown sugar, plain flour and butter to a clean bowl.

Use your fingers to squeeze and break up any lumps of butter until the mixture resembles crumbs and the oats, flour and brown sugar are thoroughly combined with the butter.

STEP 4 – BAKE & SERVE

Sprinkle the crumble mixture over the strawberries in the baking dish.

Bake the crumble in your preheated oven for around 35 minutes or until the crumble has turned golden brown and crunchy, and the fruit is hot and bubbly.

Expert Tips

Make sure to drain any liquid from the strawberries after coating with cornflour and caster sugar. This will prevent the crumble from becoming too soggy.
Take your butter out of the fridge and allow it to come to room temperature before making the crumble. This makes it easier to form the crumbs.
Leave some clumps of the butter when mixing the crumble ingredients with your hands. This is the secret behind deliciously crunchy, crispy crumble!
Storing – you can keep your crumble in the fridge for up to 5 days after it’s baked. Wait until the crumble has cooled, then cover it with plastic wrap.
Freezing – you can freeze this recipe for up to 3 months in an airtight container. The crumble can be reheated directly from frozen, or you can defrost it in the fridge overnight and then reheat it in the microwave or oven.
Crumble is delicious on its own… but even better when served with ice cream, custard, or cream!

FAQs

Can I make this recipe ahead of time?

Yes! You can make this recipe ahead of time and store it in the fridge for up to 5 days. Then, just reheat it in the oven before serving. You can also bake strawberry crumble and freeze it – see Expert Tips above.

Can I make this recipe with gluten free flour?

Yes! This recipe works with gluten-free flour. Just make sure to use a gluten-free flour blend that is suitable for baking.

I made Strawberry Crumble recently for a lazy Sunday night dessert… but really, its a quick and yummy dessert that’s perfect for any day of the week!

Strawberry Crumble

Looking for an easy and delicious dessert recipe? Look no further than this mouth-watering Strawberry Crumble recipe!

Course: Dessert
Cuisine: crumble recipes, western
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 serves
Calories: 436kcal

Ingredients

1 kg strawberries drained and halved, fresh or frozen
2 tbs cornflour
115 g (½ cup) caster sugar

Crumble

120 g (1⅓ cups) rolled oats or quick oats
100 g (½ cup) brown sugar
50 g plain flour
115 g butter room temperature

Metric – US Customary

Instructions

Conventional Method

Preheat oven to 180 degrees celsius fan forced (190 if using conventional). Grease a large oven-proof baking dish with butter and set aside.
Place the drained, halved strawberries into a large bowl. Sprinkle over the cornflour and caster sugar and mix to coat the strawberries.TIP: Drain and discard any liquid after mixing (if t is any).
Place the strawberries into the greased baking dish.
To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
Sprinkle the crumble over the strawberries and place into the preheated oven.
Cook for 35 minutes or until the crumble is golden and crunchy.

Thermomix Method

Preheat oven to 180 degrees celsius fan forced (190 if using conventional). Grease a large baking dish with butter and set aside.
Place the drained, halved strawberries, cornflour and caster sugar into the Thermomix bowl. Mix for 5 seconds on Reverse, Speed 1, or until combined. TIP: Drain and discard any liquid after mixing (if t is any).
Place the strawberries into the baking dish.
Rinse and dry the Thermomix bowl. Place the oats, flour, butter and sugar into the Thermomix bowl. Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter).
Sprinkle the crumble over the strawberries and place into the preheated oven.
Cook for 35 minutes or until the crumble is golden and crunchy.

Notes

RECIPE NOTES & TIPS:
Ingredients info:

Strawberries – I use frozen halved strawberries for this recipe. Alternatively you can use fresh strawberries and cut them in half. Drain the strawberries before using.
Rolled oats – you can substitute the rolled oats with quick oats if you prefer. You can also use gluten-free oats to make this crumble recipe gluten-free.

More recipe tips:

Butter – have your butter at room temperature before you make the crumble as this makes it easier to work with. I also recommend cutting the butter into blocks so that it’s even easier to mix with the rolled oats, flour and brown sugar.
Clumps in the crumble – leave some clumps of the butter when mixing the crumble ingredients with your hands. This is the secret behind deliciously crunchy, crispy crumble!
Storage – you can keep your crumble in the fridge up to 5 days after it’s baked. Wait until the crumble has cooled, then cover it with plastic wrap.
Freezing – you can freeze this recipe for up to 3 months in an airtight container. The crumble can be reheated directly from frozen, or you can defrost it in the fridge overnight and then reheat in the microwave or oven.
Serving suggestions – Crumble is delicious on it’s own… but even better when served with ice cream, custard or cream.

Nutrition

Recipe by CookGoodRecipes.com

Strawberry Crumble
5 (1)

Why You’re Going To Love This Recipe