Juicy strawberries topped with a brown sugar oatmeal crumb make this fresh strawberry crumble an absolute delight! Top it with a scoop of vanilla ice cream or a splash of cold milk for a yummy treat.
I make this in a 10” cast iron skillet but have also doubled the recipe and baked it in a 9”x13” pan. The thing to remember with baking in a cast iron skillet is that you need to remove any leftovers from the pan and store them in a different container. If left in the cast iron for more than a day, the bottom starts turning black.
Ingredients Needed for Fresh Strawberry Crumble:
(scroll down for printable recipe with complete measurements and instructions)
- strawberries, fresh is best, frozen works
- white sugar
- vanilla extract
- all purpose flour
- brown sugar
- butter, I use salted butter for everything
- cinnamon
- rolled oats, quick oats or old fashioned both work great
How to Make the Crumble:
(scroll down for printable recipe with complete measurements and instruction)
- Preheat the oven
- Chop the strawberries in your skillet and stir in the sugar, vanilla, and flour
- In a bowl, combine the sugars and butter till smooth. Add the cinnamon, flour, and oats and stir to combine.
- Spread crumb topping over strawberries.
- Bake in preheated oven until golden brown and filling is bubbly.
- Serve with ice cream or milk and enjoy!
Fresh and delicious, and a great dessert to end any meal. Y’all enjoy!
~Rachel Ballinger ☕️🍓
”A lot of living happens in the kitchen.” ~Rachel
Fresh Strawberry Crumble
Ingredients
Method
- Preheat oven to 350 degrees.
- In a 10” cast iron skillet stir together the chopped strawberries, sugar, vanilla, and flour.
- In a mixing bowl cream together the white sugar, brown sugar, and butter. Add the cinnamon and flour and stir till smooth. Stir in the rolled oats until nice and crumbly.
- Spread the crumb topping evenly over the top of the strawberries.
- Bake for 45 minutes until the topping is browned and the fruit is bubbling.
