Today I’m sharing my favorite strawberry crumble recipe! We love to go strawberry picking, and there’s nothing better than making strawberry crumble with fresh juicy strawberries! This recipe is one that I have perfected over the last couple of years and I think I have it perfect now with just the right hint of cinnamon and strawberry!
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Scroll below to find all the information you need to make this delicious crumble at home too.. I can guarantee you will NOT regret it!
Tools Needed
- Oven
- Measuring Spoons / Cups
- 2 Mixing Bowls
- Mixer
- 1.5L Ovenproof Dish
Ingredients Needed
- 1kg Fresh Strawberries – Hulled – Large Ones Chopped in Half
- 2 Tablespoons Cornflour
- 60g White Sugar
- 1 Teaspoon of Vanilla Extract
- 2 Tablespoons of Water
- 500g Plain Flour
- 250g Unsalted Butter – Cubed
- 250g White Sugar
- 1 – 1.5 Teaspoons of Cinnamon
- 1 Sprinkle of Salt
- Brown Sugar to Sprinkle
Instructions
- Preheat your oven to 365°F / 185°C or 330°F / 165°C fan.
- Put the flour, sugar, cinnamon and salt into a large bowl and mix.
- Add in your butter and rub altogether to make a crumble.
- Hull your strawberries and place them into a separate mixing bowl. I like to chop some of my larger ones in half or even thirds, but you can keep them whole depending on your preference.
- Add cornflour on top of the strawberries and mix it altogether.
- Add sugar, water and vanilla into the strawberry bowl and mix to combine together.
- Transfer your strawberry bowl into a 1.5litre ovenproof dish.
- Add your crumble mixture on top.
- Sprinkle some brown sugar over the top layer.
- Place in your oven for 30-40 minutes or until the crumble on top is golden brown. The strawberry juices should be bubbling and sizzling around the edges.
- Leave to cool for 5-10 minutes.
I’d say it’ll probably last good in your fridge for 3 days.. But here it doesn’t reach past day 2 because it’s just too yummy!
Below I’ve linked some of my favorite cooking tools;
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Nikki
