Strawberry Crumble

Using fresh or frozen berries, this Strawberry Crumble is a divine dessert with a buttery and crumbly oat pecan topping. This summertime classic is wonderful for parties, BBQ’s or just as a treat because of its easy and quick assembly and heavenly flavor.

Course Dessert

Cuisine American

Keyword Strawberry Crisp, Strawberry Crumble

Prep Time 15

Cook Time 30

Servings servings

Calories 500kcal

Author Heather

Ingredients

Strawberry Filling

2 pounds fresh strawberries *see Note #1 below
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch

Crumble Topping

1 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar *either light or dark
1/2 teaspoon cinnamon
1/2 cup rolled oats
1 teaspoon baking powder
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 large egg
6 tablespoons butter *melted, see Note #2 below

Instructions

Strawberry Filling

Preheat oven to 400℉.
Wash, hull and slice strawberries. Add sliced berries to a large mixing bowl. See Note #3 below about using sliced vs whole strawberries and fresh vs frozen berries.
To the strawberries add granulated sugar, vanilla extract and cornstarch. Stir well.
Line up 6 (10 ounce) ramekins on a sided cookie sheet.
Divide the strawberry filling equally among the ramekins.

Crumble Topping

In a medium sized mixing bowl mix together the flour, sugars, cinnamon, oats, chopped pecans and baking powder.
In a separate small bowl whisk the egg.
Add the vanilla extract and whisked egg to the flour mixture.
Mix thoroughly until the mixture reaches a crumbly consistency and the moisture from the egg and vanilla is evenly integrated into the dry ingredients.
Sprinkle crumble topping over strawberries.
Melt butter and drizzle over the crumble topping, using about 1 tablespoon for each ramekin.
Bake for 25-30 minutes or until the topping is golden brown and the berries are bubbly.
Let cool for about 10-15 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream.

Notes

Recipe Notes

Note #1- To wash the strawberries to kill any existing molds spores on the berries follow the following steps:

Place 3 cups of cool water and 2 tablespoons of vinegar into a large bowl. (Pro Tip: The vinegar kills mold spores.)
Add berries and gently bath the berries in the solution.
Drain and rinse the berries thoroughly.
Transfer berries to paper towels and gently pat dry.

Note #2- There are 2 easy ways to melt butter.

Stovetop Method: Place the butter in a small saucepan. Heat over low heat, stirring occasionally, until the butter completely melts and turns into a smooth liquid. Be careful not to let it brown or burn.
Microwave Method: Cut the butter into smaller pieces and place in a microwave-safe bowl. Microwave in short intervals of 10-15 seconds on medium power (power level 5), checking and stirring after each interval. Repeat until the butter is fully melted and has a smooth consistency. Be cautious as butter can quickly overheat and make a mess if not monitored closely.

Note #3- When making this Strawberry Crumble it is perfectly fine to use either sliced or whole strawberries. The choice comes down to a personal preference. For sliced strawberries follow the directions as written. For whole strawberries add approximately 5-10 minutes of additional baking time. It is wise to cut extra large berries in half to ensure even baking.

This recipe is written for fresh strawberries. However, frozen strawberries may also be used following these guidelines.

Add the same amount of sugar, cornstarch and vanilla to the whole frozen strawberries, making sure to stir well to distribute the cornstarch.
Add the strawberries to the ramekins minus the topping. Pre-bake the fruit at 400℉ for approximately 5-10 minutes (depending on the size of the berries).
Remove the ramekins and add crumble topping. Bake at 400℉ for 25-30 minutes.

Nutrition