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- 4 cups fresh strawberries, hulled and sliced - Juice and zest of 1 lemon - 2 tablespoons granulated sugar Fresh strawberries are the star here. Their sweet and juicy nature pairs perfectly with lemon's bright zing. The lemon juice and zest add a refreshing kick to the dish. The granulated sugar helps enhance the natural sweetness of the strawberries. - 1 cup all-purpose flour - 3/4 cup rolled oats - 1/2 cup brown sugar, packed - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup cold unsalted butter, cubed The dry ingredients create a delightful crumble topping. All-purpose flour gives it structure. Rolled oats add a nice texture and chew. Brown sugar brings a rich, caramel-like flavor. Ground cinnamon adds warmth, while salt balances the sweetness. Cold butter is key for a crumbly topping, so don't skip it! - Vanilla ice cream - Whipped cream Serving this crumble warm is a must. A scoop of creamy vanilla ice cream or a dollop of whipped cream makes it even better. For a final touch, consider adding a sprig of mint or a sprinkle of lemon zest. It looks beautiful and tastes great! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x9 inch baking dish. Grease it with a bit of butter or spray. This helps the crumble not stick. In a medium bowl, combine 4 cups of sliced strawberries with 2 tablespoons of granulated sugar. Add the juice and zest of 1 lemon. Mix gently to coat the strawberries. Let this sit for about 10 minutes. This helps the strawberries release their sweet juices, making them juicy and flavorful. In another bowl, whisk together 1 cup of all-purpose flour, 3/4 cup of rolled oats, 1/2 cup of packed brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Make sure there are no lumps. Now, add 1/2 cup of cold, cubed unsalted butter. Use a pastry cutter, fork, or your hands to mix until the mixture looks like coarse crumbs. You want some pea-sized pieces of butter to stay. This will give your topping a nice texture. Start by preparing your baking dish. Use a 9x9 inch dish and grease it lightly. You can use butter or cooking spray. Next, mix the strawberries in a bowl with sugar, lemon juice, and lemon zest. Toss gently to coat the strawberries well. Let this sit for about 10 minutes. This step helps the strawberries release their sweet juices. In another bowl, combine the dry ingredients. Whisk together flour, oats, brown sugar, cinnamon, and salt. Make sure there are no lumps. Now, add the cold butter cubes to the dry mix. Use a pastry cutter or your fingers to mix it in until you see coarse crumbs. These crumbs will form your lovely crumble topping. Pour the marinated strawberries into the prepared dish. Spread them evenly across the bottom. Now, take the crumble mixture and sprinkle it generously on top. Make sure every strawberry is covered for the best flavor. Preheat your oven to 350°F (175°C). Once ready, place the dish in the center of the oven. Bake for 30 to 35 minutes. You want the topping to turn a golden brown. You’ll also see the strawberries bubbling, which means they are cooked perfectly. After baking, remove the dish from the oven. Let it cool for about 10 minutes. This cooling time allows the juices to settle. Serve the warm crumble in individual bowls. For extra delight, top it with vanilla ice cream or whipped cream. A sprig of mint or a sprinkle of lemon zest adds a nice touch. Enjoy the blend of sweet and tart flavors! Pro Tips Use Ripe Strawberries: Select ripe, sweet strawberries for the best flavor in your crumble. Overripe strawberries can become mushy, while underripe ones may be too tart. Chill the Butter: Keep the butter cold before mixing it into the dry ingredients. This will help achieve a flaky, crisp crumble topping. Let It Rest: Allow the crumble to cool for about 10 minutes after baking. This will help the juices settle and make it easier to serve. Add Nuts for Crunch: For an extra layer of texture, consider adding chopped nuts like almonds or pecans to the crumble topping. {{image_4}} When you pick strawberries, look for bright red color. The berries should feel firm and plump. Avoid any with soft spots or white tips. Fresh strawberries taste sweet and juicy. Check for a pleasant smell, too. This shows they are ripe and ready to eat. If you can, buy them from a local farmer’s market. These berries are often fresher and tastier. To get a great crumble, use cold butter. Cut it into small cubes before mixing. Work it into the dry mix until it looks like coarse crumbs. Keep some butter pieces the size of peas. This gives you a nice texture when baked. Don’t overmix; you want a crumbly topping, not a dough. A sprinkle of cinnamon adds warmth and flavor, too. Serve the crumble warm for the best taste. A scoop of vanilla ice cream on top is a must. The creaminess balances the tartness of the strawberries. You can also use whipped cream if you prefer. For a fun pop of color, add a sprig of mint or some lemon zest. This makes your dessert look even more appealing! You can mix up the fruits in your crumble. Instead of strawberries, try using blueberries, raspberries, or peaches. Each fruit brings its own flavor. For a tropical twist, mango and pineapple work well too. Just remember to adjust the sugar based on the fruit's sweetness. This way, you keep everything balanced and delicious! To make your crumble gluten-free, swap the all-purpose flour for a gluten-free blend. Look for a mix that includes rice flour or almond flour. These options give a nice texture without gluten. Ensure that your oats are certified gluten-free as well. This way, everyone can enjoy this tasty dessert! You can easily adapt this recipe to be vegan. For the butter, use coconut oil or vegan butter. Instead of the sugar, try maple syrup or coconut sugar for sweetness. These swaps make the dessert plant-based, yet still creamy and tasty. Serve with vegan ice cream for a perfect finish! Yes, you can use frozen strawberries. Just remember to thaw them first. Drain any excess liquid before mixing. This helps keep the crumble from becoming soggy. I like to let them sit in a strainer while I prepare the rest of the dish. This way, you still get that fresh strawberry flavor. You can store leftover crumble for up to three days. Keep it in an airtight container in the fridge. When you are ready to eat, warm it in the oven. This brings back its crispy topping. You can also enjoy it cold if you like! If you need a substitute for brown sugar, try using white sugar with molasses. Mix 1 cup of white sugar with 1 tablespoon of molasses. You can also use coconut sugar or honey. Each option will slightly change the flavor, but they all work well. This blog post covers how to make a delicious strawberry lemon crumble. We discussed fresh and dry ingredients, plus fun serving ideas. The step-by-step guide shows you how to prepare, mix, and bake your dish. Tips help you choose the best strawberries and achieve the perfect crumble. Lastly, we explored variations for different tastes and answered common questions. Enjoy making this dish and sharing it with loved ones. You’ll find that cooking can be simple and fun!

Strawberry Lemon Crumble

A delightful dessert featuring fresh strawberries and a buttery crumble topping, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 lemon Juice and zest of
  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • to taste Vanilla ice cream or whipped cream for serving (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish with a little butter or cooking spray to prevent sticking.
  • In a medium mixing bowl, combine the sliced strawberries with the granulated sugar, lemon juice, and lemon zest. Gently toss to coat the strawberries evenly and allow the mixture to sit for about 10 minutes.
  • In a separate bowl, whisk together the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt until fully combined.
  • Add the cold cubed butter into the dry mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
  • Carefully pour the marinated strawberries into the bottom of the prepared baking dish, spreading them evenly across the bottom.
  • Generously sprinkle the crumble topping over the layered strawberries, making sure to distribute it evenly.
  • Place the dish in the center rack of the preheated oven and bake for approximately 30-35 minutes, or until the topping turns golden brown and the strawberries begin to bubble.
  • Once baked, remove the dish from the oven and allow it to cool slightly for about 10 minutes before serving.

Notes

Serve warm with vanilla ice cream or whipped cream for a delicious treat.
Keyword crumble, dessert, lemon, strawberry