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Strawberry Crumble

Sisley White
Looking for the best strawberry crumble recipe? Look no further! This ultimate recipe combines the juiciest strawberries with a buttery, golden oat crumble topping that will leave you craving for more. Whether you're a baking novice or a seasoned pro, this recipe is a must-try this summer. Make it extra special by making it a strawberry almond crumble or adding some fresh rosemary or herbs to the mixture.
5 from 7 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Pudding, Sweet Treats
Cuisine American, British, English
Servings 6 portions
Calories 497 kcal

Equipment

Ingredients
 
 

Crumble Ingredients

  • 150 g plain flour / all purpose flour
  • 150 g unsalted butter (cut into cubes)
  • 75 g golden caster sugar (or normal caster sugar)
  • 100 g rolled oats

Fruit Layer

  • 300 g Strawberries (fresh or frozen)

Optional Extras

  • ½ Lemon (juice from half a lemon if you want a tarter crumble as the strawberries are sweet)
  • 100 g flaked almonds (or ground. Mixed into the crumble layer)
  • 1 sprig fresh rosemary (or fresh thyme stirred into the strawberries)

Instructions
 

Making the crumble

  • Measure and add the 150g flour, 75g caster sugar and 100g rolled oats into a mixing bowl.
  • Add 150g cubed unsalted butter into the dried ingredients.
  • Rub the ingredients together with your fingers and thumbs to create a crumble texture. Set aside until you're ready to cook.

Preparing the strawberries

  • Hull and chop the strawberries and add them to the oven-proof dish.
  • Sprinkle over the crumble topping to add a nice layer to the strawberries. If you have any extra crumble leftover you can place it into a freezer proof bag and save for later.

Baking the strawberry crumble

  • Preheat the oven to 180ºC fan/ 356ºF/ Gas mark 4.
  • Pour over the crumble topping and put it in the oven for 30-40 minutes until golden brown.

Notes

This recipe is hugely adaptable. If you only want to make a small crumble you can save any leftover crumble topping in the freezer. You can then use it from frozen next time you want to make a crumble.
Best served with custard or ice cream.
Keeps very well in the fridge for up 2 days.
Make the crumble topping ahead of time and store it in the freezer and bake from frozen. (It will still be malleable).

Nutrition

Calories: 497kcalCarbohydrates: 51gProtein: 9gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 54mgSodium: 5mgPotassium: 305mgFiber: 6gSugar: 16gVitamin A: 633IUVitamin C: 34mgCalcium: 74mgIron: 3mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.