Strawberry Crumble
Description
Making this sweet dessert is quick and easy but best of all delicious. The fresh strawberries make their own sweet syrup and the dessert has a crumbly streusel like topping. Serve it with your choice of ice cream, cream of custard.
Ingredients
Topping:
3/4 c. rolled oats (quick cooking is fine)
3/4 c. all-purpose flour
3/4 c. brown sugar, loosely packed
1/2 t. baking powder
3/4 t. ground cinnamon
pinch of salt
6 T. unsalted butter, melted
Strawberry Filling:
2 lb. ripe strawberries*
2 1/2 T. cornstarch
1/3 - 1/2 c. white sugar
2 T. water
1 t. vanilla extract
dollop of cream, custard or vanilla ice cream, for serving
Directions
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Preheat oven to 350 degrees.
Topping:
Place all topping ingredients, except for butter in a bowl; mix to combine; add butter; mix to incorporate.
Strawberry Filling:
Wash strawberries; hull/cut tops off of strawberries. Cut larger strawberries in half, leaving small ones whole. Place strawberries in a bowl; sprinkle on cornflour; toss well to coat evenly. Add sugar, water and vanilla; mix well.
Assembly and Baking:
Pour strawberries into a baking pan**. Crumble over topping, using fingers to get some nice crumbly chunks.
Bake 30 - 40 minutes until the topping is deep golden and the strawberry syrup is bubbling up vigorously all around the edges, which is a sign that the strawberry sauce has thickened sufficiently. If you don't, you might find a pool of water when you cut into the crumble later. If this happens, place it back in the oven. The thickness of the syrup will depend on the juiciness of the strawberries. It will thicken a bit as it cools.
Let stand for a few minutes before serving. Serve with ice cream, custard or cream.
6 servings.
*Use 1/2 c. of sugar if strawberries aren't that sweet or if you have a sweet tooth. Use 1/3 c. of sugar if strawberries are really ripe and sweet.
** Use a 1.5 qt, 6 c., or 7 x 11 inch oval shape baking dish. or a large pie pan.