STRAWBERRY CRUMBLE Recipe
Blue House Organic Farm strawberry crumble with vanilla ice cream.
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Ingredients
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Strawberry Filling
Crumble Topping
To Serve
Method
Strawberry Filling
Prepare strawberries
Wash, hull, and quarter enough strawberries to measure 4 cups. Place them in a medium mixing bowl.
Add 1/2 cup granulated sugar and 1 tablespoon lemon juice to the strawberries. Toss gently to coat and let sit 10 minutes to macerate and release juices.
In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, then stir in 1/2 teaspoon vanilla extract. Pour the cornstarch mixture into the strawberries and stir gently to combine. The cornstarch will thicken the juices when baked.
Transfer the strawberry mixture into a 9-inch (or similar) ovenproof baking dish and spread into an even layer.
Crumble Topping
Preheat oven to 375°F (190°C). Position a rack in the middle of the oven.
In a medium bowl, combine 1 cup all-purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, and 1 teaspoon lemon zest if using. Stir until evenly mixed.
Add the cold, cubed butter (6 tablespoons) to the dry mix. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs and pea-sized pieces remain. Do not overwork; some larger pieces create a nice texture.
Evenly sprinkle the crumble topping over the strawberry filling, covering the fruit so some fruit juices can bubble up around edges for caramelization.
Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
If the topping is browning too quickly before the filling bubbles, tent loosely with aluminum foil and continue baking until filling is set.
Remove from oven and set on a wire rack. Let the crumble rest 10–15 minutes to thicken slightly — it will be hot and syrupy right out of the oven.
To Serve
Spoon warm strawberry crumble into 4 dessert bowls or plates (about 1 generous serving each).
Top each serving with one scoop of vanilla ice cream. Garnish with a mint leaf if desired.
Serve immediately so the ice cream softens over the warm crumble.
