Strawberry Crumble Recipe

Ingredients

Topping

• 3/4 cup rolled oats / oatmeal (quick cooking is ok)
• 3/4 cup white flour, plain/all purpose
• 3/4 cup brown sugar (loosely packed)
• 1/2 tsp baking powder
• 3/4 tsp cinnamon powder
• Pinch of salt
• 6 tbsp unsalted butter, melted (90g)

Strawberry Filling

• 1 kg ripe strawberries (2 lb)
• 2 1/2 tbsp cornflour / cornstarch
• 1/2 cup white sugar (adjust according to sweetness of strawberries)
• 2 tbsp water
• 1 tsp vanilla extract

To Serve

• Vanilla ice cream, dollop of cream, or custard

Instructions

1. Preheat your oven to 180C/350F to ensure it’s at the right temperature for baking the crumble.
2. In a bowl, combine rolled oats, white flour, brown sugar, baking powder, cinnamon powder, and a pinch of salt. Add the melted unsalted butter and mix thoroughly until the mixture forms crumbly chunks.
3. Hull and trim the strawberries, cutting larger ones in half while leaving smaller ones whole. Place them in a bowl and toss with cornflour evenly to coat. Add white sugar, water, and vanilla extract then mix well to incorporate all ingredients.
4. Pour the prepared strawberry filling into a baking dish approximately 1.5L / 6 cups in size (around 18 x 26 cm or 7 x 11 inches). Evenly crumble the oat topping over the strawberries, using your fingers to create chunks and cover the fruit.
5. Place the dish in the preheated oven and bake for 40 minutes until the topping is deep golden brown and the strawberry syrup is vigorously bubbling around the edges, indicating that the sauce has thickened well.
6. Remove the crumble from the oven and let it stand for a few minutes to set. Serve warm with a scoop of vanilla ice cream, cream, or custard as desired.

Notes

• Use 1/2 cup sugar if strawberries are less sweet or you prefer a sweeter crumble; 1/3 cup if strawberries are very ripe and sweet.
• Use a 1.5L (6 cup), 18 x 26 cm (7 x 11 inch) baking dish or pie dish; smaller pans may cause leftovers or uneven cooking.
• The strawberries will soften variably, some breaking down while others retain shape—this is expected.
• Wait for syrup to bubble energetically at the edges and topping to turn deep golden before removing from oven to avoid watery filling.
• If the filling is watery upon serving, return to oven to continue baking until syrup thickens.
• The syrup’s thickness varies from a thick syrup to chunky sauce depending on strawberry juiciness; it thickens further as it cools.
• For make-ahead, chop and store strawberries separately, then toss with cornflour, sugar, water, and vanilla just before assembling to prevent excess softening.
• Nutrition values exclude ice cream or additional toppings.