Strawberry Crumble

Strawberry crumble is the perfect comfort food, that can be enjoyed year-round, but is especially lovely with fresh, juicy in-season strawberries. Make it as individual servings or as one large strawberry crumble. A great use for strawberries just slightly past their prime!

Why you’ll love this strawberry crumble!

• Warm strawberries are one of life’s great pleasures!
• This strawberry crumble topping is a favourite, that is fabulously crispy and full of flavour. The added sliced almonds add even more crunch and flavour.
• Strawberry crumble is a great use for strawberries just slightly past their prime.

Ingredients and Substitutions

Strawberries – fresh strawberries are highly recommended, for best results. Thankfully, fresh strawberries are readily available year-round. While these crumbles will be their absolute best with fresh, in-season strawberries, the cooking brings out great flavour from imported strawberries year-round.

These strawberry crumbles are a great use for strawberries just slightly past their prime.

Quick Oats – I’ve used quick oats here, as I like the smoother crumble mixture. If you only have large-flake oats, you can pulse them a few times in a food processor to break them down a bit. Measure after processing.

Sliced Almonds – I love sliced almonds with strawberries, but chopped pecans or walnuts are also nice (in the same quantity).

Step-by-Step Photos

1. Combine the chopped strawberries with the sugar, cornstarch and vanilla, then toss to combine.
2. Spoon the strawberry mixture into ramekins.
3. In a medium bowl, add the dry crumble ingredients and stir to combine.
4. Add the melted butter to the crumble mixture.
5. Stir the crumble mixture until all the dry ingredients are moistened with the butter.
6. Spoon the crumble mixture over top of the strawberries and bake 35-40 minutes, or until bubbling vigorously around the edges. *Check at 20-25 minutes of baking and cover loosely with a sheet of aluminum foil if the topping is browned enough already).

Recipe Tips

• Be sure to cook these on a baking sheet to catch any bubbleovers.
• I love to make these in ramekins, for individual servings. The ramekins shown are quite large and I filled them up fully, so I got only 3 from the recipe. I could easily have divided it into 4. If using smaller ramekins, you’ll get 5 or 6.
• If you prefer one large strawberry crumble, cook it up in any dish that allows the strawberry layer to be a couple of inches deep. I’m guessing an 8-inch round cake pan or a pie plate would work.

Top Tip!

Be sure to check on the crumbles after 20-25 minutes of baking. If the crumble is mounded up high (as shown here), it will brown more quickly. If it is already browned enough when you check on it, cover the tops loosely with a sheet of aluminum foil, for the last part of baking, to avoid over-browning.

Making ahead, Storing and Freezing

Strawberry crumble can be baked ahead. Store at room temperature. Once cooled, loosely cover with plastic wrap. Re-warm briefly in the microwave to serve (or in a 350F oven, loosely covered with a sheet of aluminum foil.)

Store leftovers in the refrigerator for several days. The topping will tend to soften as they are refrigerated, but they are still lovely.

Strawberry crumble can be frozen, either before or after baking. Bake from frozen, allowing extra baking time or thaw in the fridge overnight and re-warm in the oven or microwave as detailed above.