Easy Strawberry Crumble with Oat Topping
Indulge in this delicious and easy-to-make strawberry crumble, perfect for any occasion. With a delightful combination of sweet strawberries and apples topped with a crispy, buttery crumble, this dessert will surely be a crowd-pleaser.
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Servings: 6 Servings
Ingredients
Fruit Filling:
- 400 g (3 cups) fresh strawberries, tops cut off
- 4 apples, peeled and chopped
- 30 g (¼ cup) plain flour
- 75 g (½ cup) caster sugar
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Crumble Topping:
- 225 g (1 cup) butter, chilled and cubed
- 100 g (½ cup) brown sugar
- 125 g (1 ½ cups) rolled oats
- 75 g (¾ cup) ground almonds
- 1 teaspoon cinnamon
- 175 g (1 ⅓ cups) plain flour
Instructions
- Preheat the oven to 160ºC (fan) or 180ºC (conventional).
- Wash and trim the strawberries, then peel and chop the apples. Place the fruit in a large mixing bowl.
- Add the lemon juice, plain flour, and caster sugar to the fruit. Toss everything well to combine.
- Transfer the fruit mixture to an oven-safe baking dish or a cast-iron skillet.
- For the crumble topping, combine the butter, brown sugar, rolled oats, ground almonds, cinnamon, and plain flour in a separate bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs with pea-sized bits. Alternatively, pulse the ingredients in a food processor until the mixture resembles chunky breadcrumbs.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake in the preheated oven for 25-30 minutes, or until the fruit is soft and bubbling around the edges, and the topping is golden brown.
- Remove from the oven and let cool for about 5 minutes. Serve warm with scoops of vanilla ice cream.
Notes
- Oats: Use old-fashioned rolled oats for the best texture. Quick-cooking oats will create a more powdery topping.
- Make Ahead and Freeze: Baked crumble freezes well for up to 3 months. Store in the fridge for up to 3 days. Avoid assembling the crumble and storing it in the fridge before baking, as the topping will become soggy. Unbaked crumble can be stored in the freezer for up to 3 months; thaw for a few hours before baking as directed.
Nutrition
Calories: 560kcal | Carbohydrates: 72g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 188mg | Potassium: 302mg | Fiber: 7g | Sugar: 34g | Vitamin A: 762IU | Vitamin C: 41mg | Calcium: 68mg | Iron: 3mg
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