Easy Strawberry Crumble Recipe

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Use fresh or frozen strawberries to make this delicious Easy Strawberry Crumble in no time at all! The traditional crumble topping (made without oats) is soft with a crispy top while the strawberries bubble away to make their own sauce underneath. Together they come together to make the most delicious summer berry crumble.

5 from 4 votes

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings

Author Chloe

Equipment

Measuring Scales

Measuring Spoons

Sharp Knife - Small

Chopping Board - Plastic

Baking Dish - Medium

Silicone Spatula

Mixing Bowl - Medium

Ingredients

For the Crumble Topping

200 g Self Raising Flour (Self-Rising)
100 g Salted Butter - cold
100 g Sugar
¼ tsp Sea Salt Flakes
1 tbsp Demerara Sugar (Turbinado Sugar)

For the Fruit Filling

800 g Strawberries
1 tbsp Lemon Juice
1 tbsp Sugar
1 tbsp Cornflour (Cornstarch)

Instructions

Preheat the oven to 180c fan | 200c | 390f.
Measure 200g Self Raising Flour and 100g Salted Butter into a mixing bowl. Cut the butter into small pieces as you add it.
Rub the butter into the flour using your fingertips. It is ready when the mixture resembles breadcrumbs.
Measure in 100g Sugar and ¼ tsp Sea Salt Flakes then stir into the flour butter mix until evenly distributed.
Set aside the crumble mix for the time being.
Use a sharp knife to slice off the tops of the 800g Strawberries stawberries. This will remove most of the hull too. Quarter or halve the strawberries depending on the size. Tip into your baking dish.
Sprinkle over 1 tbsp Sugar, 1 tbsp Lemon Juice and 1 tbsp Cornflour.
Give everything a mix in the baking dish – just so everything is evenly distributed.
Sprinkle the crumble topping over the fruit. Heap the crumble up more in the middle of the dish and keep it thinner at the edges.
Lightly sprinkle 1 tbsp Demerara Sugar over the top of the crumble for extra crunch.
Bake for 40 minutes then serve warm.

Nutrition (Approx)