1/2cupquick oats, or pulse large oats in a food processor to break down a bit
1/2cupsliced almonds , or chopped pecans or walnuts
1/4teaspoonkosher salt, *reduce to a pinch if using salted butter
6Tablespoonsunsalted butter, melted
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Instructions
Preheat oven to 350F (regular bake/not fan assisted). Place ramekins on baking sheet and set aside. (3 or 4 large ramekins or 5-6 smaller ramekins).
Make the strawberry filling by stirring the chopped strawberries, cornstarch, sugar and vanilla together. Spoon into prepared ramekins.
Make the crumble topping by combining the flour, brown sugar, quick oats, sliced almonds and salt in a medium bowl. Stir to combine. Melt butter and pour over flour mixture. Stir well until all the dry ingredients are moistened with butter and there are no dry bits in the bowl.
Spoon the crumble over-top of the strawberries. (Use it all up if you can. It's ok to mound it up well).
Bake 350F for about 35-40 minutes, *covering with foil after 20-25 minutes if the topping is browned enough. Bake until the strawberry juices are bubbling vigorously around the edges.
Enjoy warm or at room temperature. Nice with a scoop of vanilla ice cream, too.
If making ahead, allow to cool, then let stand at room temperature, loosely covered with plastic wrap. Store left-overs in the refrigerator for several days. Rewarm in the microwave or in a 350F oven, loosely covered with aluminum foil.
Notes
These strawberry crumbles can be frozen before or after baking, up to 2 months. Bake from frozen if unbaked when frozen. Allow extra baking time. Thaw in refrigerator if frozen and already baked. Rewarm in microwave or 350F oven, loosely covered in foil.Be sure to read the notes above this Recipe Card, for more tips on making this recipe!