Description
This easy Strawberry Crumble is vibrantly red and bursting with fresh summer strawberries that gets generously sprinkled with a crisp cinnamon oat topping.
Ingredients
For strawberry filling:
2 lbs (about 6–8 cups) strawberries, hulled and halved
Zest of one lemon
1 tablespoon fresh lemon juice
2/3 cup sugar
1 teaspoon cinnamon
3 tablespoons cornstarch
For crumble topping:
1/3 cup sugar
2/3 cup all-purpose flour
1/2 cup old fashioned rolled oats
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter
Vanilla Ice Cream, for serving
Instructions
- Preheat the oven to 375 degrees F.
- For strawberry filling: In a large bowl, combine strawberries, lemon zest, lemon juice, sugar, cinnamon and cornstarch. Set aside to let the berries macerate and release their juices.
- For crumble topping: In a small bowl, combine sugar, flour, oats, cinnamon and kosher salt. Shred in cold butter and mix together with a pastry blender or your hands until the mixture is crumbly and sandy.
- Transfer the macerated strawberries to a large casserole dish and top evenly with crumble topping.
- Bake for 25-30 minutes, or until the top is golden brown and the sides of the crumble are bubbling.
- Let the crumble cool for 5-10 minutes. Serve warm with vanilla ice cream.
Notes
To ensure the butter is extra cold, pop it in the freezer for a few minutes while you gather the rest of the ingredients.
Store leftovers in the same casserole dish, tightly wrapped in plastic wrap, for up to 4 days in the fridge.
Keywords: summer, fruit crisp, ice cream