Strawberry Crumble
Prep time
Cook time
Total time
An easy, eggless, baked fruit dessert: a warm jammy filling topped with a crunchy, crumbly, buttery topping and nuts.
Recipe type: Dessert, Pies and Crumbles
Cuisine: American
Yield: Serves 9-10
  • For the filling:
  • 500 gm strawberries, hulled and sliced
  • 3 tbsp castor sugar
  • 1 tsp vanilla essence
  • 1 tbsp maple syrup (you can use honey, or omit altogether)
  • 1 tbsp Grand Marnier (you can use brandy, or omit altogether)
  • 1 tbsp cornflour/arrowroot powder
  • For the crumble topping:
  • 125 gms all-purpose flour (approx 1 cup)
  • 50 gms instant oats (approx ½ cup)
  • ¼ tsp ground cinnamon
  • 1 tsp baking powder
  • 100 gms cold butter, diced
  • 100 gms brown sugar (little more than a packed ½ cup)
  • Handful of almond flakes
  • Vanilla Ice-cream / whipped cream / vanilla custard, to serve
  • Equipment Used:
  • 8x8 Ovenproof Bake & Serve Dish
  • Pastry Blender
  • Mixing Bowl
  1. Pre-heat oven to 175 C and butter an 8x8 ovenproof bake-and-serve dish. Set aside.
  2. Dice the butter and place in the freezer until needed.
  3. Place the sliced strawberries in a medium mixing bowl along with all the other filling ingredients, except the cornflour. Mix well and set aside.
  4. In another large mixing bowl or large platter, place the flour, oats, cinnamon and baking powder. Whisk well to make sure baking powder and cinnamon are well distributed.
  5. Add the diced, chilled butter to this mixture and cut using a pastry blender until the butter becomes the size of small peas.
  6. Using your fingers, rub and press the butter into the flour mixture until it resembles large, flaky crumbs. Add the sugar and mix it in.
  7. Add the cornflour to the strawberry mixture and stir it in, making sure there are no lumps. Pour this into the prepared baking dish.
  8. Evenly top the strawberries with the crumble mixture and finally the flaked almonds.
  9. Bake until the topping is golden and the strawberries bubbling out, approx 40-45 minutes.
  10. Cool on the counter for 15 minutes before serving with ice cream or whipped cream.
Recipe by Food-Dee-Dum at