Individual strawberry crumble

Juicy fresh strawberries and a buttery topping make this strawberry crumble one of my favorite summer desserts!! Simple ingredients and only 5 minutes of prep time, I’ll be making this over and over again, all summer long!

When I think of summer desserts, crumble, cobblers and crisps come first to mind.

Yes, I love strawberry shortcake or any kind of shortcakes, fruit pies and tarts, or fruity bars like these no bake blackberries bars or these almond blueberry bars but at the end of the day, if nothing sweet is in the fridge I quickly throw some ripe fruit in a dish, make a crumbly topping and bake until the fruit is oozing and bubbly and the topping is golden.

Crumble is the king (or queen) in my house all summer long! Too much fruit from the market – make a crumble! Craving something sweet – make a crumble! Last minute guests – make a crumble! Whatever the reason – make a crumble!

So much easier that making a fruit pie! 

Crumble reminds me of childhood.

Growing up, my grandma always made us fruit slump. It’s the stove-top version of the cobbler. Having a small orchard in the backyard, we always had ripe fruit and slump was the dessert of the day. She never bothered to measure the fruit or the other ingredients. She eyeballed everything!

Good thing making this strawberry crumble is just as forgiving as her fruity slump. If you have a little extra fruit, add it. If you are a little bit short, use what you have and don’t think twice about it. It will turn out just fine, trust me. I may or may not talk from experience!

If you’ve never made a fruit crumble before, you don’t know what you’re missing. It’s one of the easiest desserts ever!

Start by picking your ripe strawberries, wash and hull them. You can either leave them whole, cut them in half or quarters. I usually cut them in two or in four. Depending on how sweet your berries are, toss them with sugar and a little cornstarch and spoon the irresistible filling into either 4 ramekins or one bigger baking dish (an 8X8″ ceramic dish works just as fine).

I love adding cornstarch to the filling so it doesn’t get too syrupy, especially when using berries from the farmers market. If using store bought strawberries, you can leave the cornstarch out.

Quickly make the topping into a food processor and sprinkle it over the filling. Bake in the hot oven until the filling is bubbly and the crumble is golden.

If you think baking the berries will turn them into this red-colored mush, you’re so wrong! The results are a berry-bursting dessert with sweet juices at the bottom of your dish, just perfect to drizzle over that big scoop of vanilla ice-cream! Again, I may or may not speak from experience.

[mpprecipe-recipe:614]

If you enjoyed this strawberry crumble, you may also like

Strawberry shortcake cake

Strawberry poke cake (made from scratch)

Chocolate strawberry roll cake 

 

Happy Baking,

Roxana