Crumbles are my favourite quick dessert to make! With strawberry season pretty much over, I had a box of rather bruised berries that worked out much better to bake with than eating as is. Oats and almonds add extra crunch and a little bit of butter and sugar makes this a comforting, not super rich dessert. A bit of cream or scoop of vanilla ice cream rounds things off nicely!
I adapted this recipe from my classic apple crumble, and made a smaller amount of it, just enough to top the number of strawberries I had. It makes a manageable quantity, since it’s harder to distribute and share dessert right now (for me, sharing is half the fun honestly!) and is grrrrreat for breakfast!
I toyed with the idea of making a healthier crisp of sorts like I did with blueberries but I really craved the crumbly texture that butter and all-purpose flour create! So to make it a bit more redeeming I added rolled oats, sliced almonds and the whole thing has just 3 to 4 tablespoons of sugar, letting the strawberries shine.
The strawberries turn out juicy, jammy and just tender enough to go with the crunchy crumble topping. You can customise by mixing in other dried fruits or nuts into the topping although personally, I like going with basic flavours here 🙂
The flavours work together really well, with the tangy berries going beautifully with the sweet crumble and whether you prefer unsweetened cream, regular vanilla ice cream or just keeping it plain, I promise it’ll be delicious always!
Strawberry Oat Crumble
Ingredients
For the strawberries
- 200 gms strawberries, rinsed well
- 1 to 2 tbsps caster sugar, depending on sweetness of berries
- 1/2 tsp cornflour
For the crumble topping
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 2 tbsps sliced or slivered almonds
- 2 tbsps brown sugar
- Pinch of salt if using unsalted butter
- 3 tbsps butter, cold and cubed
Instructions
- Preheat the oven to 175 C. Remove the stems off the strawberries and chop them into bite-sized pieces.
- In a shallow baking dish (about 6 inches in diameter, or use a small square dish. The size of the dish isn't very crucial as long as it fits the strawberries and topping), combine the chopped berries, sugar and cornflour. Stir and set aside.
- Now make the topping. In a bowl, combine the flour, oats, almonds, sugar and salt. Mix well, then add the cubed butter.
- Rub the butter into the flour with your fingertips till you have a crumbly mixture. Scatter it evenly all over the strawberries.
- Bake for 25 to 30 minutes until the top is lightly browned (if you want it extra crispy you can add a few more minutes to the bake time) and the strawberry juices are bubbling along the edges.
- Allow the crumble to cool for 15 minutes, then serve with vanilla ice cream or cream! The juices will thicken further as the crumble cools. Store covered in the fridge for 3 to 4 days, but keep in mind that the topping will soften over time. Happy baking!
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[…] crumble topping is a little wetter than is acceptable, because the last time I used wholewheat flour, I found it could have done with a little extra buttery flavour. So this […]