Strawberry Crumble is a spring recipe we can’t wait to make: so we did it anyway! Golden brown oats, brown sugar, and bubbling strawberries all hit the sweet spot. Need we say more?
Strawberry Crumble
Makes about 8 servings
Ingredients
- Crumble:
- 1 cup old-fashioned oats
- ⅔ cup firmly packed light brown sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- Filling:
- 2 pounds fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon kosher salt
- 1 tablespoon unsalted butter, cubed
- Ice cream, to serve
Instructions
- Preheat oven to 375°.
- For crumble: In a medium bowl, combine oats, brown sugar, flour, and salt. Drizzle with melted butter; toss until combined.
- For filling: In a large bowl, gently stir together strawberries, granulated sugar, cornstarch, lemon juice, and salt. Spoon into a 10-inch enamel-coated cast-iron skillet. Sprinkle with butter and crumble mixture.
- Bake until crumble is golden brown and filling is bubbly, about 30 minutes, loosely covering with foil during final 5 minutes of baking to prevent excess browning. Let stand for 20 minutes. Serve with ice cream.
