A strawberry crumble that ticks all the right boxes! It’s sticky, comforting and incredibly easy to make. It has a filling that’s packed with fresh strawberries which form their own bubbly syrup as they bake. It’s all held together by a buttery, nutty crust that smells just like heaven.
Punnets of strawberries for $1!!!
Totally unheard of until recently. My local supermarkets have been selling them at this bargain based price for a week or so. I don’t know the reason for such a low price but l totally welcome it. In case you’re wondering, they are Australian strawberries and not imports.
Since l can’t resist a bargain, particularly if food related, l bought more punnets than we could realistically handle. This post wasn’t going to be a dessert recipe, but since l had all those strawberries …
By the way, the strawberries were as red the photos show, unblemished and with no soft patches. You can see just how perfect they are!
I’ve put my own creative spin on the crumble by adding almond meal and slivered almonds.
It gives the crumble a nutty, crunchy edge which contrasts beautifully with the baked strawberries. The fruit will soften and as it does, it will create a syrup/sauce that will knock your socks off.
Even if you can’t buy strawberries at this almost giveaway price, it’s a dessert too gorgeous to pass up.
Preparation Time: 15 mins Cooking Time: 35 mins Servings: 6
- 110 g / 4 oz plain flour
- 1 tsp baking powder
- 95 g / 3 oz brown sugar
- 95 g / 3 oz unsalted butter, softened (note 1)
- 2 tbsp almond meal
- 2 tbsp slivered almonds
- 750 g / 1.5 lbs strawberries
- 70 g / 2.5 oz castor sugar (fine white sugar) (note 2)
- 2 tbsp cornflour / cornstarch
- 2 tsp vanilla extract
- 3 tbsp orange juice
Preheat the oven to 180 C / 350 F
- Slice off the green stalks from the top of the strawberries. Cut the larger strawberries in halves or thirds. Keep the very small ones whole.
- Place strawberries in a bowl. Add the castor sugar, cornflour and vanilla extract. Pour the orange juice over the top. Use a large spoon to gently mix ingredients together. Set aside.
- Place the flour, baking powder, brown sugar, almond meal and slivered almonds in a bowl. Mix.
- Add the softened butter.
- Use your hands to rub the butter into the dry ingredients. The mixture should be moist and have a crumbly texture. Press some of the filling between your fingers to form chunkier bits.
- Tip the filling into the baking pan (note 3).
- Add the crumble, leave about 1.5 cm / 1/2″ around the edge of the pan bare (no crumble).
- Place on middle rack in oven. Bake for 30 – 35 mins at 180 C / 350 F. It will be ready when the crumble is a deep golden colour and you see the filling bubbling enthusiastically around the edges (note 4).
- Allow to cool slightly before serving with cream or ice-cream.
- I usually forget to take my butter out of the fridge to soften. Thank goodness for microwaves. Just make sure you use the soften option and not full power (speaking from experience).
- My strawberries were really sweet so l only used 70 g / 2.5 oz of fine white sugar. Add another 2 tbsp if needed.
- I used an oval baking pan which measures 34 cm x 24 cm (13″ x 9.5″). It is 2 cm / 3/4″ deep. I would have preferred a slightly smaller pan (but didn’t have one). I definitely wouldn’t choose anything larger.
- The bubbling is a good indication that the syrup has thickened, so don’t miss this step.