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A few months ago I got to go to Plant City, Florida and visit the Florida strawberry fields. It was an amazing trip and I learned so much about strawberries. I also got to eat a ton of delicious strawberry dishes. If you want to see more on my trip go HERE.
One of my favorite dishes throughout the entire weekend was a strawberry crumble at RumFish Grill. It sounds so simple but it was one of the best things I got to eat. It was basically piled of warm, sweet strawberries in a bowl topped with a sweet and crunchy crumble. There was also a scoop of vanilla ice cream on top. After I ate it I knew I had to recreate it at home!
Florida strawberry season might be over now but I live in Maryland and strawberries are just now coming in to season. My friend has a family farm where you can go and pick your own strawberries and they are so cheap! I knew I had to go and get a big bowl of strawberries to recreate this amazing recipe as well as gathering some for fruit salads.
I mixed up a very basic strawberry mixture for the base of this dessert. I used fresh strawberries, lemon juice, flour, and sugar. That’s it! When strawberries are sweet and delicious you don’t need to add much to them. I divided the strawberry mixture between four ramekins and set them aside to make the topping.
The topping is similar to the topping on a Dutch Apple Pie. It’s sweet and crumbly. Again it only had a few ingredients because simple is better. I sprinkled the crumble topping over top of the strawberries and popped them in the oven. Warning: Put the ramekins on a baking sheet in case the strawberries bubble over top of the dish.
When the crumbles came out of the oven they looked amazing. The crumble was golden brown and smelled so good. The strawberries were bubbling and had a deep red color. I allowed them to cool for a few minutes then topped them off with whipped cream. I wish I had had vanilla ice cream but the whipped cream was a good substitute.
This strawberry crumble is delicious! The warm strawberries were sweet, gooey, and slightly tart. The crumble was sweet and crunchy which added a nice texture to the dessert. The whipped cream added just the right amount of creaminess to the dish. Overall while it wasn’t as good as the one I had in Florida, it was still pretty delicious!
For the strawberries:
- 4 c. strawberries, stems cut off and quartered
- 1 Tablespoon lemon juice
- 2 Tablespoons flour
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
For the crumble:
- 1 stick butter, softened
- 1 c. flour
- 2/3 c. brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 c. whipped cream
- Preheat the oven to 400 degrees. Spray 4 ramekins with cooking spray.
- In a large bowl combine the strawberries, lemon juice, flour, sugar, and cinnamon. Toss until combined and divide between the ramekins. Set aside.
- In another bowl cut the butter into small pieces and place them in the bowl. Add the flour, brown sugar, cinnamon, and salt. Using your hands mix together the butter with the other ingredients until it resembles wet sand.
- Sprinkle the crumble over top of the strawberries in the ramekins.
- Place the ramekins on a baking sheet and bake for 25 minutes.
- Remove from oven and cool for 5 minutes. Top with a mound of whipped cream and enjoy!
A Hezzi-D original recipe