The other day I was fancying a quick strawberry cake and I also wanted it somewhat more crunchy, with oatmeal. Inevitably, I came up with the idea of this strawberry crumble - a kind of super fast cake, with minimal effort and maximum result. The strawberry sauce formed at the base, like a kind of jelly, combines perfectly with the fragrant and crunchy crust, and if you also add a little vanilla ice cream - it's a hit!
You can adjust the amount of strawberries and crumble according to the size of the pan and your preferences - depending on whether you want a juicier or a crustier strawberry crumble. You can reduce the portions, of course, but we like it so much, so I'm always keen on making a very large cake.
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Wash and hull the strawberries, then cut into halves or quarters. If the fruit is small, you can leave it whole.
Add the juice from a lemon, 5 tablespoons of sugar and the starch.
Mix everything well. By the way, the starch is what makes the strawberries turn into jelly after baking, so don't ignore it.
Transfer this strawberry mixture to a deep baking pan, mine is made of glass and is 35x32cm.
In a different bowl, grate the cold butter through the large hole side of the grater.
Add in 70g of sugar, flour, oatmeal and a little vanilla essence.
Mix this dough with your hands to form some wet crumbly chunks.
Spread it evenly over the strawberries in the pan.
Place the pan in the preheated oven at 200 degrees C for 45-50 minutes.
After the oven, I like to let this strawberry crumble calm down a bit and let the flavors blend - about 2-3 hours.
Then serve as such or with a little vanilla ice cream next to it, it will be the perfect match for the strawberry sauce/jelly.
We like it just as much cold, from the fridge, the next day, if there is any left!
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