Easy simple yet versatile Strawberry Crumble recipe. This dessert brings an irresistable mix of crispy and jammy textures: the tart sweetness of juicy strawberries caramelized to perfection, layered under a crumbly crust that's baked till golden brown. This strawberry crumble can be made gluten free, dairy free, vegan and still taste delicious.
Place you butter in the freezer for at least 1 hour before starting. Then, if you’re doing it by hand, use a grater: in a bowl, rub the frozen butter against the smaller grating surface on a box grater. Toss the frozen shreds of butter with flour until all pieces are coated.If you have a food processor: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
To the butter and flour mixture, add the rest of ingredients and mix to combine. Place the crumb topping in the fridge while you make the rest.Preheat oven to 360 degrees F.
Step 2. Prepare the strawberry filling
Rinse the strawberries and pat dry, cut into 2 or 3 if they’re large.
Add maple sugar and flour and place them all in a baking dish, toss to coat. I used the same 9-inch square pan for mixing that I’m going to use for baking, to reduce the dirty dishes. This baking dish has a ceramic coating so you don’t need to grease it.Spread in an even layer.
Step 3. Assemble the strawberry crumble and bake
Scatter the oat crumble over the surface of the strawberry layer.
Bake in the oven for about 35 minutes, or until the topping is golden brown. If using frozen strawberries, the baking time could be 5 to 10 minutes longer.
Step 4. Cool and serve
Once it’s crisp and golden remove from oven and let it cool.Serve warm, cold or room temperature. Enjoy!
Notes
Tips
The butter can be replaced with a dairy free version, like this coconut based butter.
Gluten free strawberry crumble - you can use oat flour combined with a finer flour for a healthier strawberry crumble. Or use a gluten free flour mix with same great results!
If you use frozen strawberries, don’t thaw them! You want them to stay frozen and release liquid slowly as they cook.