strawberry crumble

Recipe video above. A fabulous strawberry dessert recipe that&#039;s quick and easy to assemble! Tender, juicy strawberries smothered in a self-creating strawberry syrup topped with a crumbly topping. The toughest part is deciding what to serve it with - ice cream, cream or custard??

Strawberry Crumble

rolled oats / oatmeal ((quick cooking is ok))

white flour (, plain/all purpose)

brown sugar ((loosely packed))

tsp baking powder

cinnamon powder

salt

/ 6 tbsp unsalted butter (, melted)

strawberries (, ripe)

cornstarch

white sugar ((Note 1))

water

tsp vanilla extract

Vanilla ice cream (, dollop cream

Preheat oven to 180C/350F.

Place all ingredients except butter in a bowl. Mix to combine. Add butter and mix to incorporate.

Topping:

Hull / cut top off strawberries. Cut larger ones in half, leave small ones whole (2cm / 4/5" height).

Place strawberries in bowl. Scatter over cornflour, toss well to coat evenly.

Add sugar, water and vanilla. Mix well.

Strawberry Filling:

Pour strawberries into a baking pan (Note 2). Crumble over topping, using your fingers to get some nice crumbly chunks.

Bake for 30 to 40 minutes until the Topping is deep golden and the strawberry syrup is bubbling up energetically all around the edges - see video, this is a key sign that the strawberry sauce has thickened sufficiently.

Stand for a few minutes before serving with ice cream or your choice of topping.

Assemble and bake:

Warm strawberry rhubarb crisp topped with a scoop of vanilla ice cream is summertime bliss -- an easy to make dessert that&#x27;s loaded with flavorful seasonal fruit. 

Strawberry Rhubarb Crisp - the perfect summer recipe!

strawberries, hulled and halved (quartered if large)

rhubarb, trimmed, cut into 1/2-inch pieces

sugar

all-purpose flour

oats

brown sugar

cinnamon

cardamom

¼ teaspoon ground nutmeg (freshly ground is best)

unsalted butter (½ stick), softened

Vanilla ice cream, optional

Preheat oven to 375ºF. Lightly spray a 8...

Preheat oven to 375ºF. Lightly spray a 8 or 9-inch (9x6) square baking dish with nonstick cooking spray, or rub with butter. 

In a large bowl, combine strawberries, rhubarb, sugar,...

In a large bowl, combine strawberries, rhubarb, sugar, flour, and salt. Scrape fruit into prepared baking dish.

In the same bowl, combine topping ingredients: oats,...

In the same bowl, combine topping ingredients: oats, flour, brown sugar, cinnamon, cardamom, nutmeg, and salt. Add butter, and work it into the dry ingredients, using a pastry cutter, fork, or your hands until mixture resembles a crumble. Sprinkle evenly over fruit mixture. 

Bake 40 minutes, or until fruit is tender...

Bake 40 minutes, or until fruit is tender and bubbling in the center and topping is lightly browned. Cool slightly and serve with vanilla ice cream.

Strawberry Rhubarb Crumble is the perfect balance between sweet and tart.  This is one of my all time favorite rhubarb recipes.

Strawberry Rhubarb Crumble

strawberries

rhubarb

all purpose flour

butter

old fashioned rolled oats

pecan

Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.

In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.

In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.

Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.

Leftovers should be stored in refrigerator.

Fruit crumbles might just my favorite dessert. Love this strawberry rhubarb combo!

YES PLEASE!! Yum, this looks fantastic. I look forward to giving it a go. The crumble with a scoop of ice-cream is right up my alley!

I keep seeing wonderful recipes with strawberries and rhubarb together like this, but I've never tried them together- I know, crazy! This crumble looks marvelous! I would love eating it piping hot out of the oven with a scoop of ice cream.

I saw bunches of rhubarb at my local grocery store - I'm heading back for a bunch because this recipe has gotta happen - with ice cream! :)

Oh my! This Crumble looks so amazing! I still haven't tried Strawberries and Rhubarb yet, but I need to try this for sure!

This lightened up fruit crumble lets the fruit be the star of the dish. Strawberries and apples with a delicious crumble topping makes for the perfect dessert with zero guilt!

Strawberry and Apple Crumble

(about 1-1/2 pounds) strawberries (hulled and quartered)

apple

lemon juice

corn starch

dark brown sugar (divided)

whole wheat flour

baking powder

unsalted butter

Preheat oven to 375F.

Lightly grease a 9 inch pie dish or an 8 x 8 casserole dish with cooking spray.

In a small mixing bowl, combine strawberries, apple, lemon juice, corn starch and 1 tablespoon light brown sugar. Set aside.

In a mixing bowl, whisk together flour, oats, baking powder, cinnamon, salt and remaining brown sugar.

Incorporate butter into flour mixture with fingers until coarse crumbs form.

Press flour mixture into small lumps with hands and sprinkle over strawberries.

Bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling.

Remove from oven and let stand a few minutes.

Serve warm.

An easy strawberry crumble recipe with juicy strawberries topped with crispy oat and nuts topping.

Strawberries (fresh

Corn Starch (or arrowroot flour)

Brown Sugar (or coconut sugar)

Lemon Juice (optional)

Old-Fashioned Rolled Oats

Flour of Choice (all-purpose flour, oat flour, almond flour, flour

Brown Sugar (packed or coconut sugar)

Vanilla

Cinnamon

Coconut Flakes (or chopped walnuts/almonds)

Coconut Oil (or softened dairy-free butter)

Preheat oven to 350°F (180°C). Slightly oil an 8-inch x 8-inch square pan. Set aside.

Core the strawberry stems, and cut each strawberry into large bites or keep whole if preferred. Both options work great. Place the strawberries into a large mixing bowl with corn starch, sugar, lemon juice, and stir to coat.

Spread evenly into the baking dish. It&#39;s ok if it&#39;s not in a single layer. Strawberries bake really fast, even if they overlap. Set aside.

In another mixing bowl, mix flour of choice, rolled oats, coconut flakes (or chopped nuts), sugar, vanilla, and cinnamon.

Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture. Start with 5 tablespoons of soft coconut oil and add the extra one if too dry.

Sprinkle over the strawberries in the pan.

Bake for 25-30 minutes or until the fruits are cooked, bubbly, and the top is cooked and crispy.

Serve with a dollop of dairy-free ice cream or whipped cream.

Store leftovers for up to 3 days in the fridge in an airtight container.

Storage

https://content.jwplatform.com/videos/nNVSaqei.mp4

An easy Strawberry Crumble recipe to celebrate summer and enjoy a delicious dessert ready in less than 30 minutes. Plus, this crumble recipe is also vegan, gluten-free, and dairy-free to share with everyone.

This yummy Berry Crumble has a juicy berry filling and crisp crumble topping plus it's gluten-free, sugar-free, and made with only 7 healthy ingredients!

Healthy Berry Crumble 

Almond Flour (not Almond Meal)

Rolled Oats

Salt

Natural Almond Butter*

Maple Syrup

tbsp Maple Syrup

Lemon

½ tsp Vanilla Extract

Preheat the oven to 350F and line a 8&#215;8&#8243; baking tin with parchment paper.

Toss the fresh or frozen Berries, Maple Syrup, Lemon Juice, and Vanilla Extract together in a large bowl, then spread this mixture evenly across the bottom of your baking tin.

Next, add the Almond Butter, Maple Syrup, and Salt to the same bowl (no need to rinse) and mix until evenly combined. Add the Almond Flour, and Oats to the bowl, then fold into the wet mixture. Stir well until no dry clumps are left – the mixture should be pretty thick!

Use your hands to crumble the wet dough over the top of the berry mixture. It helps to have your hands slightly moist for this step!

Bake for 30-32 minutes, or until the Crumb Topping is crisp and slightly browned. (If you used frozen fruit instead of fresh you may need an extra 5-10 minutes in the oven, as it holds more moisture). Let sit for 10 minutes to thicken, then serve warm. Leftovers will last at room temperature for up to 4 days or in the fridge for about a week.

Made this yesterday. Came out really great! It was super simple as well. Thanks, Caitlin! ????

Oh my gosh!!! This is amazing! Just came out of the oven!!!! 5 Stars!!! Thank you Caitlin!!

The most simple and delicious berry crumble ever!

Love, love love this recipe. All I had was Cassava flour and it worked well. My body can't handle cane sugar so I'm happy to find a recipe with natural ingredients. It's yummy!

IMy husband loves blackberry anything and this hit the spot.  I did double the filling and added 2TBS cornstarch for a less runny filling.  The crumble is so delicious and the filling is the perfect sweet.  I love that there is no butter,no coconut and no sugar in the recipe.  This is a keeper.  Thanks so much Caitlin!

Perfect recipe... the crumble is delicious!

I wanted to bring a healthy dessert to a dinner party last night and found this recipe! OMG it was delicious! Everyone loved it. Will be making again for sure. My almond butter is super smooth so my crumble wasn't quite thick enough - I added more oats and almond flour. I will try this as an apple crumble some day as well.

I really liked this!  Trying to stay away from added sugars and high saturated fats! The almond butter adds a great richness and creaminess.  We topped ours with non fat icelandic vanilla yogurt which has less sugar.  It was a delightful.

This sweet, tangy, and buttery strawberry crumble is just like the one Grandma used to make. Serve it with ice cream for the ultimate treat!

strawberries,

lemon zest

vanilla extract

unsalted butter,

Preheat the oven to 350°Fahrenheit. Grease an 8- or 9-inch baking dish with butter.

In a medium bowl, toss the halved strawberries with the sugar, cornstarch, lemon juice, lemon zest, and vanilla extract until evenly coated. Spread the strawberry mixture evenly into the bottom of the prepared baking dish.

In a separate mixing bowl, whisk the flour, baking powder, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

Sprinkle the crumble mixture evenly over the strawberry filling, ensuring the top is fully covered.

Bake for 35-40 minutes until the topping is golden brown and the strawberry filling is bubbling. Let the crumble cool for 10-15 minutes before serving.

Serve warm with vanilla ice cream or whipped cream. Enjoy!

This gluten free strawberry crisp is the perfect easy, no-fuss summer dessert. It combines a sweet, juicy strawberry filling with a crisp, buttery oat streusel topping. You can easily whip it up in about 15 minutes, and then just let it do its thing in the oven. It’s a one-bowl, fail-proof recipe and you’d never know it’s gluten free. 

Easy Gluten Free Strawberry Crisp

120 g (1 cup) plain gluten free flour blend

75 g (¼ cup + 2 tbsp) light brown soft sugar

65 g (4½ tbsp) cold unsalted butter, cubed

65 g (⅔ cup) gluten free old-fashioned whole rolled oats

25-50 g (2-4 tbsp) caster/superfine sugar

g (2½ tbsp) cornstarch (US)/cornflour (UK)

vanilla bean paste ((or 2 tsp vanilla extract))

Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).You&#39;ll need a 9-inch (23cm) skillet, pie dish or round baking pan for this recipe. The recipe also works in a 10-inch (25cm) skillet/pan, but the layers of strawberry filling and streusel topping will the thinner in that case. An 8-inch (20cm) skillet/pan would be too small.

In a large bowl, whisk together the gluten free flour blend, light brown sugar, xanthan gum and salt.

Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together.

Add the oats, mix well to combine and then use your fingertips to work the oats into the streusel topping – that way, they&#39;ll be better incorporated with the rest of the topping, which will give you a better texture once baked.Your final topping should be a mixture of small “crumbs” and larger pea- and walnut-sized pieces. (See blog post for photos.)

Set aside until needed (at room temperature, no need to refrigerate).

Streusel topping:

Add the sliced strawberries, sugar, cornstarch (US)/cornflour (UK), lemon juice and vanilla to the 9-inch (23cm) skillet/pan, and toss everything together until well combined. Arrange the filling in a fairly even layer.

Strawberry filling:

Sprinkle the streusel topping evenly over the strawberry filling. It&#39;s OK if some of the strawberry filling peeks through the streusel here and there.

Bake at 350ºF (180ºC) for about 45-50 minutes or until the topping is deep golden brown, the juices are vigorously bubbling all around the edges of the skillet/pan and the filling reaches about 195ºF (90ºC).Tip: For cornstarch (US)/cornflour (UK) to reach its maximum thickening power, the liquid (in this case, the strawberry juices) must come to a boil. Just insert a digital food thermometer into the centre of the crisp: if the temperature is at 195ºF (90ºC) or higher, the crisp is done.

Allow the crisp to cool until warm, then use a large serving spoon to scoop individual portions into bowls, and serve with some vanilla ice cream.

Assembling &amp; baking the strawberry crisp:

The gluten free strawberry crisp is at its best on the day of baking, served either warm or cooled completely to room temperature. However, it also keeps well covered in the fridge for 2-3 days (you can reheat it before serving, either in a microwave or a 350ºF/180ºC oven).

Storage:

This was very good!  I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour and had to sub GF DF butter for my GF-DF guests - it turned out great, and went well with coconut vanilla ice cream!  I plan to try this again with a mix of berries...thank you!

I made this strawberry crisp last night, because I had freshly picked strawberries from my local  farm stand. It was so yummy! I cut the recipe in half for us, so baking in my 8 inch cast-iron skillet was perfect!

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Top 8 strawberry crumble recipes from across the web

The most viewed strawberry crumble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Crumble

Strawberry Rhubarb Crisp - the perf...

Strawberry Rhubarb Crumble

Strawberry and Apple Crumble

Strawberry Crumble

Healthy Berry Crumble

Strawberry Crumble

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The most viewed strawberry crumble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine