Summer Strawberry Crumble Recipe

Fresh strawberries: These are the star of the dish, providing natural sweetness and a juicy texture.

Granulated sugar: Used to sweeten the strawberries and enhance their natural flavors.

Lemon juice: Adds a touch of acidity to balance the sweetness of the strawberries.

All-purpose flour: Forms the base of the crumble topping, giving it structure.

Rolled oats: Adds a chewy texture and a bit of heartiness to the crumble.

Brown sugar: Provides a deeper, caramel-like sweetness to the topping.

Unsalted butter: Melts into the dry ingredients to create a rich, crumbly topping.

To enhance the flavor of your strawberries, consider macerating them before baking. Simply mix the strawberries with the granulated sugar and lemon juice, then let them sit for about 15-20 minutes. This process allows the strawberries to release their natural juices, creating a more flavorful and juicy filling for your crumble.

• fresh strawberries - Substitute with frozen strawberries: Frozen strawberries can be used if fresh ones are not available. Thaw and drain them before use to avoid excess moisture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a nutty flavor and extra moisture.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes are a gluten-free option that provide a similar texture.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich flavor and can be used in a slightly lesser quantity due to its sweetness.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and a subtle coconut flavor.

• Allow the Summer Strawberry Crumble to cool completely at room temperature before storing. This helps prevent condensation, which can make the crumble topping soggy.

• Transfer the cooled dessert into an airtight container. If you don’t have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the crumble in the refrigerator for up to 3-4 days. The cool temperature will help maintain the freshness of the strawberries and the crispness of the topping.

• For longer storage, consider freezing. Wrap the entire baking dish tightly with plastic wrap, then with aluminum foil to prevent freezer burn. Alternatively, you can transfer the crumble to a freezer-safe container.

• Label the container with the date so you can keep track of its freshness. The Summer Strawberry Crumble can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the crumble in the refrigerator overnight. This gradual thawing helps retain the texture and flavor of the dessert.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed crumble in the oven and bake for about 15-20 minutes, or until the topping is crisp and the strawberries are bubbly.

• If you prefer a quicker method, you can reheat individual portions in the microwave. Place a serving on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• For an added touch, serve the reheated Summer Strawberry Crumble with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm crumble and the cold dessert creates a delightful experience.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover summer strawberry crumble in an oven-safe dish. Cover it with aluminum foil to prevent the crumble topping from burning. Heat for about 15-20 minutes or until the strawberries are bubbly and the topping is warmed through. Remove the foil for the last 5 minutes to re-crisp the topping.

• Microwave Method: Transfer a portion of the crumble to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure it heats evenly. Be cautious, as the crumble topping may not stay as crisp as when reheated in the oven.

• Stovetop Method: Place the crumble in a non-stick skillet over low heat. Cover the skillet with a lid to help heat the strawberries through. Stir occasionally to prevent sticking and ensure even heating. This method can help maintain some of the crumble topping's texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crumble in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method can help keep the crumble topping crispy.

• Oven: Preheat to 350°F (175°C) to bake the crumble.

• Mixing bowl: Combine the strawberries, granulated sugar, and lemon juice in one; mix the flour, rolled oats, and brown sugar in another.

• Baking dish: Transfer the strawberry mixture into this for baking.

• Measuring cups: Measure out the ingredients accurately, such as the strawberries, sugar, flour, and oats.

• Measuring spoons: Measure the lemon juice and other small quantities precisely.

• Spatula: Stir the melted butter into the dry ingredients to create the crumble topping.

• Knife: Hull and slice the fresh strawberries.

• Cutting board: Provide a safe surface for slicing the strawberries.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it.

• Cooling rack: Allow the crumble to cool slightly before serving.

Prepare ingredients in advance: Hull and slice the strawberries ahead of time and store them in the fridge.

Use a food processor: Quickly mix the flour, rolled oats, and brown sugar with melted butter using a food processor.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Make extra crumble topping: Prepare a larger batch of the crumble topping and freeze it for future use.