So easy to make and so aromatic, this strawberry crumble will imbue your kitchen with the fresh flavors and colors of early spring. It’s delicious served right out of the oven or at room temperature, with vanilla ice cream or a dollop of orange-scented whipped cream.
The crumble topping is made with rolled oats, butter, chopped nuts, and a touch of brown sugar. (If you have a favorite granola on hand, you can use it here, too—just cover it with foil so it doesn’t brown too much.)
When you cut the strawberries, leave the smaller ones whole and only slice the bigger ones into even pieces.
- 2 pounds fresh strawberries, hulled, large ones cut in half
- 3 tablespoons brown sugar
- 3 tablespoons lemon juice
- 1 cup old-fashioned rolled oats
- 1/2 cup almond or all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 cup chopped nuts, such as pecans, pine nuts, or almonds
- 1/2 cup butter, cold, cut into small pieces
In a pie dish, add the strawberries, sprinkle with brown sugar, and drizzle with lemon juice. Toss gently to mix well.
In a large bowl, mix together the oats, flour, sugar, salt, and chopped nuts. Cut in the butter and press with your fingers to create a crumble. Spoon over the strawberries.
Place in the oven for 30 to 35 minutes, or until the strawberries are bubbling and the crumble is golden brown. Serve with ice cream or whipped cream.
