We make this crumble recipe all year, using whatever fruit is seasonal -- berries, apples, or peaches, but most often using a combination of what we have on hand (strawberry-peach and strawberry-apple are out of this world). Easier than pie but just as delicious, this recipe is a one of our signature family favorites, served at many gatherings with friends. Don’t forget to pick up a pint of good vanilla ice cream to top the warm crumble -- simply heavenly!
1 kg (just over 2 lb) prepared (i.e. stems removed) strawberries, or your favorite fruit, or combination of fruits (prepared strawberries, rhubarb, apricots, apples, peaches, blackberries)
⅓ cup sugar
2 Tbsp lemon juice
2 Tbsp cornstarch
½ cup unsalted butter
½ cup brown sugar
1 cup unbleached flour
½ cup large flake oats
Pinch of salt
Approximately 3 Tbsp cold water
- Preheat oven to 350F.
- Chop or slice fruit into a large bowl. Toss with sugar, lemon juice and cornstarch until evenly coated. Spread evenly in a casserole dish.
- Crumble topping: place all ingredients except water in a large bowl. Using your fingers, pinch the butter into the dry ingredients until well incorporated. Add cold water, 1 Tbsp at a time, until the consistency becomes soft clumps. Spread the crumble topping evenly over the fruit.
- Bake at 350F for approximately 40 minutes, or until the fruit is bubbly and the topping is golden brown.
- Serve warm and don’t forget the ice cream!