Strawberry Crumble

Looking for an easy and delicious dessert recipe? Look no further than this mouth-watering Strawberry Crumble recipe!

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: crumble recipes, western

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: serves

Calories: 436kcal

Cost: $5

Preheat oven to 180 degrees celsius fan forced (190 if using conventional). Grease a large oven-proof baking dish with butter and set aside.
Place the drained, halved strawberries into a large bowl. Sprinkle over the cornflour and caster sugar and mix to coat the strawberries.
TIP: Drain and discard any liquid after mixing (if there is any).
Place the strawberries into the greased baking dish.
To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
Sprinkle the crumble over the strawberries and place into the preheated oven.
Cook for 35 minutes or until the crumble is golden and crunchy.

Preheat oven to 180 degrees celsius fan forced (190 if using conventional). Grease a large baking dish with butter and set aside.
Place the drained, halved strawberries, cornflour and caster sugar into the Thermomix bowl. Mix for 5 seconds on Reverse, Speed 1, or until combined.
TIP: Drain and discard any liquid after mixing (if there is any).
Place the strawberries into the baking dish.
Rinse and dry the Thermomix bowl. Place the oats, flour, butter and sugar into the Thermomix bowl.
Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter).
Sprinkle the crumble over the strawberries and place into the preheated oven.
Cook for 35 minutes or until the crumble is golden and crunchy.

RECIPE NOTES & TIPS:

Ingredients info:

Strawberries - I use frozen halved strawberries for this recipe. Alternatively you can use fresh strawberries and cut them in half. Drain the strawberries before using.
Rolled oats – you can substitute the rolled oats with quick oats if you prefer. You can also use gluten-free oats to make this crumble recipe gluten-free.

More recipe tips:

Butter – have your butter at room temperature before you make the crumble as this makes it easier to work with. I also recommend cutting the butter into blocks so that it's even easier to mix with the rolled oats, flour and brown sugar.
Clumps in the crumble – leave some clumps of the butter when mixing the crumble ingredients with your hands. This is the secret behind deliciously crunchy, crispy crumble!
Storage - you can keep your crumble in the fridge up to 5 days after it’s baked. Wait until the crumble has cooled, then cover it with plastic wrap.
Freezing - you can freeze this recipe for up to 3 months in an airtight container. The crumble can be reheated directly from frozen, or you can defrost it in the fridge overnight and then reheat in the microwave or oven.
Serving suggestions - Crumble is delicious on it’s own… but even better when served with ice cream, custard or cream.