Strawberry Crumble Recipe
Fresh strawberries baked under a brown sugar crumble topping. Strawberry Crumble couldn’t be easier to make. Bake it in a skillet or casserole dish.
servings
Ingredients
- 3 pounds fresh strawberries (hulled, larger berries halved)
- 1 lemon (juiced)
- ¼ tsp table salt
- 6 oz granulated sugar (¾ cup)
- 1 tbsp corn starch
Crumble
- 7 ½ oz all purpose flour (1 ½ cups)
- ¼ tsp salt
- ½ tsp ground cinnamon
- 3 oz brown sugar (⅓ cup)
- 3 oz granulated sugar (⅓ cup)
- ½ tsp vanilla extract
- 6 oz unsalted butter (cool, sliced ½" thick)
Instructions
- Preheat the oven to 350 °F. Place a 12" cast iron skillet into the oven to preheat (if using a 13" x 9" baking pan you don't need to preheat the pan).
- In a large bowl, combine 3 pounds fresh strawberries with juice from 1 lemon, ¼ tsp table salt and 6 oz granulated sugar. Toss to combine. Set the bowl aside for 30 minutes. Meanwhile, prepare the topping.
- Combine 7 ½ oz all purpose flour, ¼ tsp salt, ½ tsp ground cinnamon, 3 oz brown sugar, 3 oz granulated sugar and ½ tsp vanilla extract in a large mixing bowl. Mix to combine the ingredients.
- With the mixer running on low speed, toss in 6 oz unsalted butter slices and mix on until the the dough resembles wet sand and clumps together when squeezed. If you don't have a mixer the butter can be added by hand. Work the butter in with your fingers until it is broken down into bits smaller than a pea.
- Toss the 1 tbsp corn starch with the the strawberries then pour them into the preheated 12" cast iron skillet or a 13"x 9" baking pan.
- Grab a big handful of the topping and squeeze to form a large clump. Break the clump into smaller pieces over the strawberries. Continue to crumble the rest of the topping over the fruit in an even layer.
- Slide the pan into the oven. Place a sheet of foil on the shelf beneath the cobbler in the oven to catch any juice boil over.
- Bake until the topping is golden brown and baked in the middle and the juices are bubbling, about 30-35 minutes.
- Serve warm or room temperature.
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Notes
This recipe makes a big cobbler than can feed about 10-12 people. For a smaller group you can halve the recipe and bake it in an 8″ skillet or smaller casserole or cake pan.
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