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Easy Strawberry Crumble with Fresh Strawberries Recipe

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4 from 65 reviews

  • Author: Ava
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Easy Strawberry Crumble recipe features fresh, juicy strawberries baked under a buttery, cinnamon-scented almond crumble topping. Perfect as a warm dessert served plain or with vanilla ice cream, this strawberry crumble combines the natural sweetness of fresh fruit with a delightful crunchy topping. The crumble is simple to prepare and can be made ahead, making it a great dessert for any gathering or weeknight treat.

Ingredients

For the Crumble Topping

  • 1-1/2 cup (188 grams) unbleached all-purpose flour
  • 1/2 cup (100 grams) light brown sugar
  • 1-1/2 teaspoons cinnamon
  • 3/4 teaspoon kosher salt
  • 12 tablespoons (169 grams) unsalted butter, cold plus extra for buttering the baking pan
  • 1/3 cup (40 grams) chopped toasted almonds

For the Strawberry Filling

  • 5 cups (625 grams) fresh strawberries
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla bean paste
  • 3/4 cup (150 grams) granulated sugar (plus extra if strawberries aren’t sweet enough)
  • 1/4 teaspoon kosher salt
  • 5 tablespoons (40 grams) Bob’s Red Mill tapioca flour

Instructions

  1. Prepare the baking dish: Preheat the oven to 350°F. Lightly butter the sides and bottom of a baking dish to prevent sticking.
  2. Make the crumble topping: Cut the cold butter into 1/2-inch cubes and keep it chilled in the refrigerator while preparing other ingredients. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt until combined. Add the cold butter cubes and coat them with the flour mixture by tossing with your hands.
  3. Cut in the butter: Use a pastry cutter or your hands to smash and cut the butter into the flour mixture until the butter pieces are pea-sized. Add the chopped toasted almonds and mix to distribute evenly. Refrigerate the crumble topping until ready to use; it can be made up to one week in advance and stored airtight.
  4. Prepare the strawberry filling: Taste the strawberries to gauge sweetness. If they’re sweet, 3/4 cup sugar is enough; if tart, start with 3/4 cup sugar and add more later as needed. In a small bowl, whisk together the tapioca flour, granulated sugar, and salt.
  5. Wash and hull strawberries: Spray strawberries with water in a colander (do not submerge), then dry thoroughly on paper towels. Hull by removing the green stems and cut strawberries in halves or quarters if large.
  6. Toss strawberries with flavorings: Place strawberries in a bowl, add lemon juice and vanilla bean paste, and mix gently with a silicone spatula. Sprinkle the tapioca-sugar mixture over the berries and fold in until no white flecks remain. Let sit 5 minutes.
  7. Adjust sweetness: Taste the strawberries and add up to 4 additional tablespoons of sugar in 1-2 tablespoon increments if needed, letting the mixture sit 5 minutes after each addition.
  8. Assemble the crumble: Spread the strawberry filling evenly in the buttered baking dish. Take small handfuls of the chilled crumble, squeeze gently, and sprinkle in chunks over the strawberries, leaving the edges exposed to allow juices to bubble up while baking.
  9. Bake: Place in the preheated oven and bake for 30 to 35 minutes, until bubbly around the edges and the crumble is lightly browned on top.
  10. Cool and serve: Remove from the oven and set on a wire rack to cool for 30 minutes to allow the juices to set. Serve warm, plain or topped with fresh strawberries or vanilla ice cream with some of the pan juices spooned over.
  11. Store leftovers: Store at room temperature for up to 1 day unless it’s very warm, then refrigerate covered with plastic wrap. The crumble keeps well refrigerated for up to 4 days in an airtight container.

Notes

  • Do not submerge strawberries in water to avoid soggy fruit; spray and dry thoroughly.
  • Keep the butter cold when making the crumble topping to achieve a desirable crumbly texture.
  • Adjust sugar quantity based on the natural sweetness of the strawberries.
  • The crumble topping can be prepared up to a week ahead and stored airtight in the refrigerator.
  • Allow the crumble to cool before serving to help juices thicken and prevent runniness.
  • For extra texture, toasted chopped almonds add a pleasant crunch to the topping.
  • Serving with vanilla ice cream enhances the dessert’s richness and complements the warm fruit.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/easy-strawberry-crumble-with-fresh-strawberries-recipe/