Strawberry Crumble

    1 hour 20 min

    A strawberry crumble that is easy to make and an extra-special way to enjoy strawberries. If local strawberries are on offer, this is a fantastic way to enjoy them. You could try using frozen strawberries if not in season.


    Cheshire, England, UK
    70 people made this

    Serves: 10 

    • Topping
    • 125g plain flour
    • 220g dark brown soft sugar
    • 60g porridge oats
    • 1/2 teaspoon cinnamon
    • generous pinch nutmeg
    • 110g butter
    • 1 pinch salt
    • 1kg strawberries, hulled and sliced
    • 100g caster sugar
    • 2 tablespoons cornflour
    • 225ml water

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Mix together the flour, dark brown sugar, oats, cinnamon and nutmeg. Rub in the butter till evenly crumbly. Press just under half of the mixture in the bottom of a 23cm square tin. Sprinkle all of the sliced strawberries over the base.
    3. In a saucepan, combine sugar and cornflour. Stir in the water; bring to the boil over medium heat. Cook and stir for 2 minutes. Pour the mixture over the strawberries, then sprinkle with the remaining crumble topping mixture. Bake in the preheated oven for 1 hour. Serve with custard, cream or ice cream if desired.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    This taste really good, tried it with fat-free greek yogurt and it was nice alternative to cream.  -  05 May 2013


    Some people would argue that there's no such thing as 'too sweet' but I'd have to disagree. This was so sugary that it nearly knocked out my taste-buds, and I'd already reduced the amount of brown sugar (to 180g) on the recommendation of another reviewer! However, the strawberries and sauce were delicious and although I suggest being much more frugal with the sweet stuff I would love to try making this again.  -  28 Jun 2012


    Absolutely amazing. Only one tweak needed, next time I'd put in less brown sugar as the topping was pretty rich.  -  25 Jun 2011