This delicious strawberry crumble recipe, inspired by Nigella, is the perfect dessert for any occasion. With a golden, crispy topping and sweet, juicy strawberries, it’s a quick and easy treat that can be made with simple ingredients. Serve it warm for a comforting, crowd-pleasing dessert everyone will love!
Ingredients Needed:
Filling:
- 3 cups sliced fresh strawberries
- ½ cup white sugar
- 8g cornstarch
- 1 teaspoon ground cinnamon
Topping:
- 90g all-purpose flour
- 50g packed light brown sugar
- 25g white sugar
- 5g quick-cooking oats
- 1 ½ teaspoons ground cinnamon, divided
- ¼ teaspoon salt
- 115g unsalted butter, melted, divided
- 30ml milk
How To Make Strawberry Crumble Recipe?
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
- Prepare the filling: In a bowl, mix the sliced strawberries with 100g (½ cup) sugar, 8g (1 tablespoon) cornstarch, and 1 teaspoon cinnamon. Stir until evenly combined.
- Make the topping: In another bowl, combine 90g (¾ cup) flour, 50g (¼ cup) brown sugar, 25g (2 tablespoons) white sugar, 15g (2 tablespoons) oats, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add 60g (¼ cup) melted butter and stir until the mixture is crumbly.
- Combine butter and milk: In a small dish, combine the remaining 60g (¼ cup) melted butter, 30ml (⅛ cup) milk, and ½ teaspoon cinnamon. Stir well.
- Assemble the crumble: Pour the strawberry mixture into the prepared baking dish. Sprinkle the crumb topping evenly over the strawberries, then drizzle the butter mixture over the top.
- Bake: Bake in the preheated oven on the convection setting for 30 to 40 minutes, or until the topping is golden brown. Serve warm or at room temperature.
Recipe Tips:
- Choose ripe strawberries: Sweet, ripe strawberries make the crumble taste better. Avoid ones that are too soft or hard.
- Use cornstarch: Cornstarch thickens the strawberry juice, making the filling nice and syrupy.
- Melt the butter: Melt the butter for the topping so it becomes crumbly. Cold butter makes it hard.
- Extra oats for crunch: Add more oats if you like a crunchier topping.
- Top with ice cream or cream: Serve with ice cream or whipped cream for a yummy finish.
How To Store Leftovers?
- Refrigerate: Cool the crumble to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the crumble in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving
Nutrition Facts:
- Calories: 444 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 36mg
- Sodium: 15mg
- Potassium: 464mg
- Total Carbohydrate: 74g
- Dietary Fiber: 5g
- Sugars: 42g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Strawberry Crumble Recipe
Description
This delicious strawberry crumble recipe, inspired by Nigella, is the perfect dessert for any occasion. With a golden, crispy topping and sweet, juicy strawberries, it’s a quick and easy treat that can be made with simple ingredients. Serve it warm for a comforting, crowd-pleasing dessert everyone will love!
Ingredients
Filling:
Topping:
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
- Prepare the filling: In a bowl, mix the sliced strawberries with 100g (½ cup) sugar, 8g (1 tablespoon) cornstarch, and 1 teaspoon cinnamon. Stir until evenly combined.
- Make the topping: In another bowl, combine 90g (¾ cup) flour, 50g (¼ cup) brown sugar, 25g (2 tablespoons) white sugar, 15g (2 tablespoons) oats, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add 60g (¼ cup) melted butter and stir until the mixture is crumbly.
- Combine butter and milk: In a small dish, combine the remaining 60g (¼ cup) melted butter, 30ml (⅛ cup) milk, and ½ teaspoon cinnamon. Stir well.
- Assemble the crumble: Pour the strawberry mixture into the prepared baking dish. Sprinkle the crumb topping evenly over the strawberries, then drizzle the butter mixture over the top.
- Bake: Bake in the preheated oven on the convection setting for 30 to 40 minutes, or until the topping is golden brown. Serve warm or at room temperature.
Notes
- Choose ripe strawberries: Sweet, ripe strawberries make the crumble taste better. Avoid ones that are too soft or hard.
- Use cornstarch: Cornstarch thickens the strawberry juice, making the filling nice and syrupy.
- Melt the butter: Melt the butter for the topping so it becomes crumbly. Cold butter makes it hard.
- Extra oats for crunch: Add more oats if you like a crunchier topping.
- Top with ice cream or cream: Serve with ice cream or whipped cream for a yummy finish.
Nigella Strawberry Crumble Recipe