At this stage of life, I have little patience for food without personality, and Strawberry Crumble has plenty of it. This is the sort of sweet I enjoy with coffee, good conversation, and no particular rush. There is something comforting about letting the oven take over while the table comes together.
Ingredients
Crust
- 1 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted cold cubed butter
- 1 tsp vanilla extract
Strawberry filling
- 3 cups strawberries, cut
- 1/4 cup sugar
- 1 tbs cornstarch
- 1 tbs lemon juice
Instructions
- Preheat oven to 375F and line an 8×8 baking dish with parchment paper.
- Prep the crust by pulsing the dry ingredients to mix in a food processor to mix then add the butter, egg, vanilla and pulse until crumbly. If you don’t have a food processor whisk together the flour, sugar, 1/2 teaspoon of baking powder and salt add the cubed butter and work in the flour with a fork until crumbly then add the egg and vanilla. You should see speckles of butter in the crumb.
- Press 2/3 of the crust in the parchment lined pan.
- Prepare the strawberries by tossing everything together so the strawberries are coated add to the crust.
- Sprinkle the rest of the of the crust on top.
- Bake for 35-40 minutes until the edges are golden. Pop under the broiler quickly to add more color to the top.
- Let cool for 10 minutes before cutting into bars. You can enjoy by itself or next to vanilla ice cream.