Florida strawberry season is nearing its end and I’m sad because I love making recipes, like this strawberry crumble, with this seasonal berry. I don’t get any complaints from my family either. Not that I can’t buy berries from other regions but there’s something very special about our Florida berries. I’m a little partial.
We recently had a small dinner party with our neighbors and I wanted to make something with strawberries. I love making individual desserts and thought this strawberry crumble recipe would be delicious. My Le Creuset mini cocottes were perfect for this dessert. This tasty strawberry crumble, when served with vanilla ice cream, is great comfort food.
A crumble, also known as a brown betty, has British origins. It can be savory or sweet but sweet is more common. What sets a crumble apart from a buckle is that a crumble has fat, usually butter, sugar, oats and often nuts. A buckle is a batter that is poured over the stewed fruit. The result looks cake-like. I prefer the texture and crunch to a crumble.
The good news: we will have more Florida strawberries next year. Plenty of time to search for and develop new recipes. Until then, check out my other strawberry recipes.
More Strawberry Goodness
- 1 pound fresh strawberries, hulled and sliced
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ¾ cup old fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- Pinch of salt
- ½ cup (1 stick) unsalted butter, chilled and cut into pieces
- ½ cup coarsely chopped pecans (optional)
- Place rack in center of oven and preheat to 350 degrees F. Cover a rimmed baking sheet with foil and set aside.
- Divide sliced strawberries evenly among 8 cocottes (or ramekins). Set aside.
- In a medium bowl whisk together flour, sugar, oats, spices and salt. Add the butter and toss the mixture together with your hands. Break up the butter into the flour until the butter is the size of peas. Add the pecans and toss.
- Divide flour and oat mixture among ramekins as a topping to the strawberries. Place cocottes on prepared rimmed baking sheet.
- Bake until fruit is juicy and bubbling and topping of crumble is slightly browned and crisp, about 30 minutes.
- Remove from oven and let cool slightly. Top with a scoop of vanilla ice cream and serve.
Ingredients are easily adjusted for more or fewer servings.