This fabulous strawberry crumble dessert is everything you want it to be! Filled with ripe, juicy berries, it’s topped with crumble topping with oats that makes it perfectly moist, soft and yet crunchy.
In a small bowl, combine oats, cubed butter, flour, sugars, salt and cinnamon with pastry cutter (or back of fork). Set aside. (Optional: pre-bake crumble topping)
In a large mixing bowl, gently toss strawberries with cornstarch, sugar, lemon juice and water.
Spread topping across the strawberry filling, breaking it up with your fingers if necessary.
Bake 35-40 minutes, until the strawberry crumble topping is golden brown and strawberry mixture is bubbly.
Place baking dish on a cooling rack. (This allows the strawberry sauce to set). Serve warm with ice cream or whipped cream.
Video
Notes
Add 1/4 cup sliced almonds or chopped pecans for even more crunch.
Replace the lemon juice with vanilla instead – but just use one teaspoon. That’s plenty to create the welcome variation of additional flavor and fragrance.
Be sure to cut in the butter, as directed.
Want an extra crispy topping? Pre-bake the crumble topping by spreading it out on a baking sheet. Bake at 350 degrees for approximately 10 minutes, and then proceed as directed.
If your strawberries are extremely ripe (and sweet) you can easily reduce the sugar in this recipe by as much as half!
Thoroughly stir the strawberries in their coating. This helps turn the strawberry juice into the most decadent sauce – like a strawberry syrup!