Eightyrecipes
Strawberry Crumble
A jammy strawberry filling under a crisp, buttery oat topping. Gluten free, and frozen berries go straight in with no thawing.
Ingredients
Strawberry Filling
- 4 cups strawberries frozen or fresh
- 2 tablespoons sugar up to 3 tablespoons if the strawberries are very tart
- 1 tablespoon gluten-free flour
- 1 teaspoon vanilla extract optional
- 1 teaspoon lemon juice optional
Crumble Topping
- 3/4 cup gluten-free flour
- 3/4 cup oats
- 3 tablespoons sugar
- 5 tablespoons butter melted or softened
- 1 pinch salt
Instructions
- Preheat the oven to 180°C / 350°F.
- In a large bowl combine the strawberries, sugar, gluten-free flour, vanilla extract, and lemon juice if using.
- Transfer the strawberry mixture to an 8-inch (20 cm) baking dish. The strawberries do not need to be thawed.
- In another bowl combine the oats, gluten-free flour, sugar, and salt.
- Add the butter and rub the mixture together with your fingers until crumbly.
- Sprinkle the crumble topping evenly over the strawberries.
- Bake for 35 to 40 minutes until the topping is golden and the strawberries are bubbling around the edges.
- Remove from the oven and allow the crumble to rest for about 10 minutes before serving so the filling thickens.
Notes
Nutrition values are an estimate. The strawberries do not need to be thawed. Fresh strawberries may need slightly less baking time. If the crumble looks too juicy while baking, sprinkle about 1 teaspoon of flour over the bubbling fruit and continue baking. Rest for 10 minutes before serving so the filling thickens. Use oats labelled gluten free if baking for someone with coeliac disease.
Nutrition
Nutrition is an estimate, calculated automatically.
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