This simple, yet delicious, strawberry crumble is all about the crumble topping featuring ginger and walnuts in addition to oats. Serve with a scoop of vanilla ice cream to take this summer dessert over the top.
Ingredients
- all-purpose flour: 1 cup
- old-fashioned rolled oats: 0.75 cup
- walnuts: 0.75 cup (chopped)
- ½ teaspoons ground ginger: 1 piece
- packed light brown sugar: 1 cup (divided)
- salted butter: 0.5 cup (melted)
- cornstarch: 2 Tbsp
- white balsamic vinegar: 2 Tbsp
- ½ pounds fresh strawberries, hulled and quartered: 2 piece
- vanilla ice cream: (for serving)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
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Stir together flour, oats, walnuts, ginger, and 3/4 cup brown sugar in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
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Stir together cornstarch, vinegar, and remaining 1/4 cup brown sugar in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
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Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
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Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.
