Easy Old Fashioned Apple and Strawberry Crumble

Juicy strawberries, sweet apples and a brown sugar oat topping make this crumble the perfect fruit dessert. Best served warm with a scoop of vanilla!

5 from 2 votes

Course: Dessert, Dessert/ Easy Baking

Cuisine: American/ British

Prep Time: 15

Cook Time: 45

Servings: Servings

Preheat the oven to 160ºC fan or 180ºC conventional (350F)
Wash and trim the strawberries and peel and chop the apples. Add the fruit to the bowl along with the lemon juice, plain flour, and sugar. Toss everything well.
Place the fruit in an oven-safe baking dish or a cast-iron skillet.
To make the crumble topping place all the ingredients in the bowl and rub the flour into the butter until the mixture looks rough with pea-sized bits. Or use a food processor and pulse until the mixture resembles chunky breadcrumbs. Place the mixture on top of the fruit and bake in the preheated oven for about 25-30 minutes until the fruit is soft and bubbling up around the sides of the dish.
Remove from the oven and let cool for about 5 minutes before dishing into bowls and topping with scoops of vanilla ice cream.

It’s really important to use old-fashioned rolled oats here, rather than quick cooking. Old-fashioned oats are the whole oat and have a great texture. Quick-cooking oats result in a more powdery crumble topping.
Make ahead and freeze- Baked crumble freezes really well for up to 3 months and is great in the fridge for 3 days. I don’t recommend assembling the crumble and storing it in the fridge before baking. The topping will go quite soggy and not crisp up when it’s baked. But you can store unbaked crumble in the freezer for up to 3 months. Simply defrost for a few hours on the worktop and bake as instructed.

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