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Tasty Strawberry Crumble
A delicious and saucy strawberry crumble flavoured with cinnamon and a touch of lemon. In my opinion, you can never go wrong with a crumble, and here’s how I make this one…
I don’t know about you, but my favourite desserts are the ones that are effortless to make yet taste absolutely delicious- and this homemade strawberry crumble is just that!
Not only does it taste great, but it’s also really easy to put together. I like making this dessert during strawberry-picking season, but thanks to supermarkets, you can pretty much make it all year round.
I’ve opted for an oaty cinnamon crumble topping (just like my blackberry crumble version), and if you’re anything like me, then you’re going to love its equally soft and slightly crunchy texture.
Recipe Ingredients
Below are the ingredients I used to make this dessert:
- Crumble Topping: To make the filling, I combined flour, oats, butter, sugar and cinnamon together.
- Strawberry Filling: I used fresh strawberries, light brown sugar, vanilla extract and lemon juice to make the filling. I also added cornflour to the strawberries to make it saucy.
How To Make Strawberry Crumble
Here’s a summary of how I make this strawberry crumble. You can get the full recipe instructions on the recipe card below:
I start by pouring strawberries, light brown sugar, cornflour, vanilla extract and lemon juice into my stoneware baking dish, then I give it a mix until everything is evenly distributed.
Next, I move onto the crumble topping. I mix together plain flour, oats, cinnamon and sugar before adding in cubes of cold butter. Then I use my fingers to ‘rub-in’ the butter into the flour mixture. I like my crumble with a few chunky topping clusters, so I use my palms to form some chunks.
Last but not least, I pour the crumble mixture on top of the strawberries and bake it in the oven for 45 minutes or until the topping has turned a golden-brown colour.
My Top Tips
I do like a lot of topping on my crumbles, I’ll say the ratio is 60:40 crumble to filling. But if you prefer more filling (shock, horror!!), feel free to increase the number of strawberries.
I don’t usually make this dessert ahead of time, but when I do, I only make the crumble and keep it in the fridge a day in advance. I won’t make the filling in advance as the sugar and can cause it to seep.
If you see pink sauce bubbling through the topping, then this is a good indication that the strawberry sauce has thickened. If you’ve covered the filling well, then a good indicator would be a golden-brown topping colour.
How To Serve Strawberry Crumble
Of course, I’m going to suggest a nice dollop (or two) of vanilla ice cream. Though custard, double cream or whipped cream are great alternatives too. If you fancy a nice cold drink to wash this down, then I recommend serving this crumble with a creamy milkshake.
How To Store
I like to keep leftovers in an airtight container and store it in the fridge for up to 2 to 3 days. Though I can eat it at room temperature, when I’m ready, I prefer reheating it in the oven or microwave.