Description
A rustic summer dessert with jammy strawberries under a buttery, golden crumble topping that bakes to crispy perfection.
Ingredients
For the Strawberry Filling:
- 4½ cups fresh strawberries, hulled and halved
- 3 tablespoons granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
For the Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup packed brown sugar
- ¼ teaspoon salt
- ½ cup melted butter (or plant-based butter)
Instructions
- Preheat your oven to 355°F. Grease a 9-inch square or round baking dish with non-stick spray.
- Rinse, hull, and halve the strawberries. Place them in the prepared dish.
- Sprinkle granulated sugar over the berries and stir. Add cornstarch and orange zest (if using), then mix until evenly coated.
- In a medium bowl, whisk together flour, brown sugar, and salt until combined.
- Pour melted butter over the dry ingredients. Stir with a spoon until the mixture resembles damp sand that clumps when pressed.
- Using your hands, scatter the crumble topping over the strawberries. Form some larger chunks by pressing the mixture together for crunchy clusters.
- Bake for 38 minutes, or until the topping is deeply golden brown and berry juices bubble around the edges.
- Let cool for 5-10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- For gluten-free: Use your favorite gluten-free flour blend for the topping.
- Dairy-free option: Substitute coconut oil for the butter.
- Thickener alternatives: Arrowroot or tapioca starch work in place of cornstarch.
- Double the recipe: Use a 9×13 inch dish and bake for approximately 50 minutes.
- Frozen berries: Thaw and drain first, then add an extra tablespoon of cornstarch to compensate for extra moisture.
- Prep Time: 18 minutes
- Cook Time: 38 minutes