Strawberry Crumble
10
V
VEG
Portions: 8 à 10 portions
Preparation: 25 minutes
Cooking time: 50 minutes
We are so lucky to have locally grown strawberries available during several months of the year!
But, even better, they are so abundant that we might consider freezing them for the winter. How? First, hull the strawberries, and then freeze them whole. This recipe also works with frozen strawberries, adding 10 minutes to the baking time.
For a vegan version, substitute the butter by coconut oil or vegan butter.
But, even better, they are so abundant that we might consider freezing them for the winter. How? First, hull the strawberries, and then freeze them whole. This recipe also works with frozen strawberries, adding 10 minutes to the baking time.
For a vegan version, substitute the butter by coconut oil or vegan butter.
Strawberry Crumble
10
V
VEG
Portions: 8 à 10 portions
Preparation: 25 minutes
Cooking time: 50 minutes
We are so lucky to have locally grown strawberries available during several months of the year!
But, even better, they are so abundant that we might consider freezing them for the winter. How? First, hull the strawberries, and then freeze them whole. This recipe also works with frozen strawberries, adding 10 minutes to the baking time.
For a vegan version, substitute the butter by coconut oil or vegan butter.
But, even better, they are so abundant that we might consider freezing them for the winter. How? First, hull the strawberries, and then freeze them whole. This recipe also works with frozen strawberries, adding 10 minutes to the baking time.
For a vegan version, substitute the butter by coconut oil or vegan butter.
Strawberry Crumble
Ingredients
Crumble
1 ½ cups (370 ml) all purpose flour
1 ½ cups (370 ml) quick cooking rolled oats
½ cup (125 ml) rolled oats
1 cup (250 ml) brown sugar
1 cup (250 ml) butter, softened
Filling
5 cups (1250 ml) Québec’s strawberry, cut into chunks
3 tablespoons (35 ml) corn starch
2 teaspoons (10 ml) vanilla
⅓ cup (80 ml) maple syrup
1 ½ cups (370 ml) all purpose flour
1 ½ cups (370 ml) quick cooking rolled oats
½ cup (125 ml) rolled oats
1 cup (250 ml) brown sugar
1 cup (250 ml) butter, softened
Filling
5 cups (1250 ml) Québec’s strawberry, cut into chunks
3 tablespoons (35 ml) corn starch
2 teaspoons (10 ml) vanilla
⅓ cup (80 ml) maple syrup
Steps
1. With the rack in the middle position, preheat the oven to 350 °F (180 °C).
2. In a large bowl, combine the flour, brown sugar, rolled oats, and butter with your hands until it yields a uniform paste.
3. In another bowl, mix the strawberries with the corn starch, vanilla, and maple syrup.
4. Place the strawberries in a baking dish and top with crumble.
5. Bake for 50 minutes, or until the filling is bubbling in center and crumble nicely browned.
6. Serve warm with a generous serving of vanilla ice cream, if desired!
2. In a large bowl, combine the flour, brown sugar, rolled oats, and butter with your hands until it yields a uniform paste.
3. In another bowl, mix the strawberries with the corn starch, vanilla, and maple syrup.
4. Place the strawberries in a baking dish and top with crumble.
5. Bake for 50 minutes, or until the filling is bubbling in center and crumble nicely browned.
6. Serve warm with a generous serving of vanilla ice cream, if desired!
