Strawberry Crumble

Strawberry Crisp-2.jpg

Strawberry Crumble

For the filling: 

  • 2 lbs strawberries (or whatever fruit you have, berries, stone fruit, apples, pears etc)

  • zest and juice of 1 lemon

  • 1/4 cup brown sugar

  • 1/4 tsp. ground cloves

  • 1/4 tsp. salt

  • 3 Tbs. corn starch

For the topping:

  • 1/2 cup flour

  • 3/4 cup brown sugar

  • 1 cup oats

  • pinch of salt

  • 1 tsp. chopped fresh thyme (optional just because I had it)

  • 8 Tbs (1/2 cup) cold unsalted butter, cut up into cubes

Pre-heat oven to 375°F. 

In a large bowl combine the strawberries, lemon zest and juice, brown sugar, cloves, salt, and corn starch. Mix well to combine. Carefully pour mixture into a a medium to large sized oven safe baking dish.

In the bowl of a food processor pulse to combine the flour, brown sugar, oats, thyme if using, and salt. Add the butter and pulse until the mixture has come together and pulls away from the sides of the food processor.  Sprinkle topping over fruit mixture evenly and bake for 40 minutes to 1 hour (depending on how deep your baking dish is) or until the fruit in the crumble is bubbly and topping is golden brown.

Let cool for 30 minutes before serving. 

Makes 6 servings


Amanda FredericksonComment