Strawberry Crumble Recipe
Don't get me wrong, fresh strawberries are just perfect the way they are, but slightly imperfect ones get a new lease of life in this Strawberry Crumble Recipe.
Why This Recipe Works
- Delcious and heart warming, the strawberry filling is sweet and syrupy
- Simple recipe, no fancy equipment needed
- Loaded with the goodness of fruit
Ingredients you will need
To make my strawberry crumble recipe you will need strawberries, vanilla extract or essence, maple syrup, and cornflour (corn starch). For the crumble topping, you need rolled oats, butter, sugar, flour, desiccated coconut, and white chocolate chips.
The white chocolate chips and coconut is a little secret that was passed down to me by my mum, she makes the best rhubarb crumble with this topping and it's just as good with strawberries.
Ingredient Notes and Substitutes
- Rolled Oats: Traditional or quick cook oats are fine
- Maple syrup: can be subsituted for ¼ cup granulated or icing sugar and ¼ cup water
- Butter: Can be substitued for coconut oil.
- Flour: Can be subsituted for any gluten free flour.
- Desiccated Coconut: Can be substituted for ground almond flour.
- Fresh strawberries: You can absolutely use frozen strawberries (defrosted) when it is not strawberry season.
- How to Make a Strawberry Crumble Corn flour is the same as corn starch, you can also substitute for arrowroot.
How to Make a Strawberry Crumble
Below are illustrated step-by-step instructions to make my Strawberry Crumble Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Pre-heat your oven to 160 degrees celsius.
Step one: Top the strawberries and cut large strawberries into small pieces. Place the even-sized strawberries in a pie or baking dish.
Step two: Add the cornflour, mix the strawberries and cornflour together so that it's evenly distributed. Then add the maple syrup and the vanilla extract.
Step three: In a large mixing bowl add all the topping ingredients. Use your hands to mix the ingredients and rub the butter to create a crumbly topping.
Step four: Top the strawberries with the crumb topping. Bake for 35-40 minutes at 160 degrees, try and place your strawberry crumble in the lower part of the oven, as the chocolate drops can cook quicker than the rest of the crumble, some times I loosely pop a piece of tin foil over the top of the crumble to stop it getting too browned.
Step five: Once the crumble top is golden brown Remove from oven, allow to sit for 5mins before serving. Serve with vanilla ice cream.
Enjoy!
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Top Tips
Here is how you can make this easy strawberry crumble cookies perfectly every time!
Make sure your strawberries are roughly cut into similar sized pieces. The smaller the pieces the quicker the strawberry filling will cook.
Delicious Strawberry Recipes
- My strawberry crumble bars are delcious for lunch boxes or snack.
- These strawberry bliss balls are an easy grab and go snack.
- My strawberry panckaes are light and fluffy with pops of fresh sweet strawberry pieces.
- You can't go past a delcious healthy strawberry milkshake.
Yummy fruit based desserts
- My rustic rhubarb pie is simple and yummy, you can also use this crumble topping with the rhubarb filling used in this pie to make a rhubarb crumble.
- Feijoa crumble, for the kiwis out there, Feijoas are an autumn instituion.
- Pear and Ginger Yogurt Parfait.
Strawberry Crumble
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Ingredients
Filling
- 750 g Strawberries 3 punnets
- ¼ cup maple syrup
- 1 teaspoon vanilla essence
- 2 tablespoon cornflour
Crumble Topping
- 1 cup rolled oats
- ½ cup flour
- ½ cup desiccated coconut
- ½ cup sugar
- 75 g butter softened
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 160 degrees celsius.
- Top the strawberries and cut large strawberries into small pieces. Place the even sized strawberries in a pie or baking dish.
- Add the cornflour, mix the strawberries and cornflour together so that it's evenly distributed.
- Add the maple syrup and the vanilla essence.
- In a large mixing bowl add all the topping ingredients. Use your hands to mix the ingredients and rub the butter to create a crumble topping.
- Top the strawberries with the crumble topping
- Bake for 35-40 minutes at 160 degrees celsius, try and place your strawberry crumble in the lower part of the oven, as the chocolate drops can cook quicker than the rest of the crumble, some times I loosely pop a piece of tin foil over the top of the crumble to stop it getting too browned.
- Remove from oven, allow to sit for 5mins before serving. Serve with vanilla ice cream.
Video
Notes
Tips
Make sure you strawberries are roughly cut to similar sized pieces. The smaller the pieces the quicker the strawberry filling will cook.Ingredient Substitutes and Notes
- Rolled Oats: Traditional or quick cook oats are fine
- Maple syrup: can be substituted for ¼ cup granulated or icing sugar and ¼ cup water
- Butter: Can be substituted for coconut oil.
- Flour: Can be substituted for any gluten free flour.
- Desiccated Coconut: Can be substituted for ground almond.
- Fresh strawberries: You can absolutely use frozen strawberries (defrosted)
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