Easy Strawberry Crumble with Frozen Berries and Oats
Sweet, jammy strawberries baked under a craggy oat topping that turns deep golden at the edges. This easy strawberry crumble uses frozen berries straight from the bag with no thawing, so it comes together with a handful of pantry staples in any month of the year.
Ingredients
Strawberry filling
- 4 cups frozen strawberries hulled and left whole, halving any that are especially large
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract optional
- 1 teaspoon lemon juice optional
Instructions
- Preheat the oven to 350 °F. Set an 8-inch round baking dish on a rimmed baking sheet.
- In a large bowl, toss the frozen strawberries with the 2 tablespoons sugar, 1 tablespoon flour, and the vanilla and lemon juice if using. Use them straight from the freezer, no thawing needed. Stir until evenly coated.
- Transfer to the baking dish and spread into an even layer.
- In a separate bowl, stir together the ¾ cup flour, oats, 3 tablespoons sugar and salt.
- Add the butter and work it in with your fingers, pressing and rubbing until the mixture is crumbly and clumps when you squeeze it.
- Sprinkle the topping over the strawberries in loose clumps, covering as much of the fruit as you can.
- Bake 35 to 40 minutes, until the topping is deep golden brown and the filling is bubbling at the edges.
- Rest 10 minutes before serving. It looks loose out of the oven and sets as it cools.
Notes
The flour in the filling is what keeps it from turning watery. Do not reduce it, and keep the strawberries whole, since slicing puts more fruit in the dish against the same thickener.
Bake until the topping is properly browned, not pale. Color is a more reliable cue than the bubbling fruit, which starts early.
Ovens vary. If the topping is golden but the fruit still looks loose, drop the oven to 320°F for another 10 to 15 minutes.
Serve: Warm with vanilla ice cream, or at room temperature straight from the dish for a potluck.
Store: Refrigerate up to 3 days. Reheat in a 350 oven for 10 to 15 minutes to re-crisp the topping. Not suitable for freezing after baking.
Nutrition
Calories: 255kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 25mgSodium: 116mgPotassium: 207mgFiber: 3gSugar: 15gVitamin A: 303IUVitamin C: 57mgCalcium: 26mgIron: 2mg
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