Strawberry Crumble
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Unrated
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Prep Time
15 mins
-
Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
367 kcal
Strawberry Crumble
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This simple strawberry crumble recipe is an easy way to make the most out of summer strawberries. Don't skip the scoop of ice cream on top!
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Ingredients
For the topping:
- 1 cup all-purpose flour
- ¼ cup light brown sugar or dark brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom optional, or allspice
- 6 tablespoons butter melted and cooled, unsalted
For the filling:
- 2 pounds strawberry fresh
- 3 tablespoons cornstarch plus 1 to 2 additional teaspoons if your berries are very juicy
- ⅓ cup honey or maple syrup
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon vanilla extract pure
- vanilla ice cream for serving
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Make the topping: stir the flour, brown sugar, granulated sugar, salt, cinnamon, and cardamom together in a medium bowl. Pour the butter of the top, then stir until the crumble is evenly moistened. Squeeze together with your fingers to form some clumps. Place in the refrigerator while you prepare the filling.
- Wash, stem, and quarter the strawberries, then place them in a large mixing bowl. Add the cornstarch, honey, lemon juice, and vanilla. Stir to combine. Transfer to a 9×9-inch baking dish (or a deep 9-inch pie dish or a ~8x10-inch casserole dish), including any juices that collect in the bottom of the bowl.
- Break the crumble over the top, leaving some nice chunky pieces. Place the dish on a parchment-lined baking sheet to catch any drips. Bake until the filling is hot and bubbly and the topping is golden, 40 to 45 minutes. Remove from the oven and let (the filling will set up). Enjoy warm with a big scoop of vanilla ice cream.
Notes
- TO STORE: Cover the crumble in the dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.
- TO STORE: Cover the crumble in the dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.
- TO REHEAT: Warm individual portions in the microwave, or heat up the whole crumble in a 350ºF oven until it’s warmed through.
- TO FREEZE: Freeze the crumble wrapped well in the baking dish or in an airtight container. Thaw in the refrigerator before reheating.
- Adapted from my Strawberry Crisp
Nutrition Information
Show Details
Serving
1(of 6)
Calories
367kcal
(18%)
Carbohydrates
64g
(21%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.5g
(25%)
Cholesterol
30mg
(10%)
Potassium
284mg
(6%)
Fiber
4g
(16%)
Sugar
40g
(80%)
Vitamin A
368IU
(7%)
Vitamin C
90mg
(100%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 367kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Potassium | 284mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 40g | 80% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 90mg | 100% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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