Strawberry Crumble Recipe
This easy strawberry crumble recipe is a delicious dessert with fresh strawberries and a mixture of oatmeal and flour topping. Perfect for spring and summer!
Servings: 6 people
Calories: 336kcal
Ingredients
Strawberry Filling
- 720 grams (5 cups) strawberries*
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- 20 grams (2 tablespoons) all purpose flour
- 70 grams (⅓ cup) granulated sugar
Crumbles
- 65 grams (⅔ cup) rolled oats
- 70 grams (½ cup) all purpose flour, dip and sweep
- 70 grams (⅓ cup) granulated sugar
- 75 grams (⅓ cup) unsalted butter, melted
- 20 grams (¼ cup) almond slices, optional
Instructions
- Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square oven-proof dish and set aside.
Strawberry Filling
- Cut the top of the washed and dried strawberries. Place the strawberries into a medium bowl. Mix in the vanilla extract and almond extract (if using). Add the flour and sugar, stir with a spoon/spatula.
- Place the strawberry mixture into the baking dish. Set aside.
Crumbles
- Place the flour, oats and sugar in a medium bowl. Pour the melted butter and stir with a spoon.
- Place the crumbles over the strawberry mixture. If using, spread the almond slices on top.
- Bake for almost 45 minutes or until the strawberries are bubbling from the sides and the crumbles become golden brown. Let it cool for 10 minutes before serving. You can serve it with vanilla ice cream.
Notes
*The strawberry amount is given after the top part is cut and ready to use.
How to store: You can keep cooled and covered strawberry crumble in the fridge for up to 3 days or in the freezer for up to 3 months. You should thaw it overnight in the fridge.
Nutrition
Calories: 336kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 4mg | Potassium: 268mg | Fiber: 4g | Sugar: 30g | Vitamin A: 327IU | Vitamin C: 71mg | Calcium: 39mg | Iron: 2mg