Strawberry season is probably my favorite fruit season up here in Michigan, but it comes and goes in a flash, so I am always on the lookout for new recipes to make using fresh or frozen berries. This one works best with fresh berries, but it can be done with frozen as well; the texture doesn’t take a hit because it’s all baked into a delicious gooey mass anyway.
This is altogether quite a simple recipe; you slice up a bunch of strawberries and coat them with lemon, sugar, vanilla, and corn starch, mix up a crumble topping out of sugar, flour, butter, and cinnamon, top it, and bake. There’s no oats so you aren’t stuck with a bunch of chewiness, and there’s no pie crust to faff about with.
My recipe below makes two ramekins worth of crumble, because I’m usually baking for two. Luckily, it’s all super easy to cut in half to make just one, or even double if you want to make more. You can easily fill a baking dish with this stuff and have a large dessert for a table, if you like.
I love eating this as it is, but it also goes great if you want to top it with a bit of whipped cream or some ice cream. Me? I just love the strawberries.
Single-Serve Strawberry Crumble
Equipment
- 2 10 oz. Ramekins
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
- 2 Cup Sliced Strawberries
- 1 Tbsp Lemon Juice
- 2 Tbsp White Sugar
- 1 Tsp Vanilla Extract
- 1 Tbsp Cornstarch
- ¼ Cup Melted Butter
- ⅓ Cup Brown Sugar
- ½ Tsp Cinnamon
- ⅔ Cup Flour
Instructions
- Preheat oven to 375℉. Lightly grease ramekins with butter.
- In a bowl, mix the berries, lemon juice, sugar, vanilla, and corn starch until coated and set aside.
- In another bowl, combine the brown sugar, cinnamon, and flour.
- Add in the melted butter and mix until fully combined. If you need a bit more effort to work in the flour, using your hands is most effective.
- Split the strawberries between ramekins, using a slotted spoon or similar to transfer just the berries and a minimum of liquid.
- Top with the crumble topping, spread evenly across the top.
- Bake for 25-30 minutes. When done, let cool for 10+ minutes before eating.