Strawberry Apple Crumble
This strawberry apple crumble features a filling made with fresh strawberries and mixed apples. It's flavored with lemon zest and almond extract and topped with a buttery oat crumble topping. This dessert is super the perfect easy dessert for the spring and summer months!
Servings: 6 servings
Calories: 792kcal
Ingredients
Strawberry Apple Filling
- 1 pound ripe strawberries quartered
- 3 medium apples preferably 1 Granny Smith and 2 McIntosh or Cortland apples, peeled, cored and chopped into 1/2 inch cubes
- ¼ cup granulated sugar
- ¼ cup brown sugar light or dark, packed
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- 1 teaspoon almond extract
- 3 tablespoons corn starch
Crumble Topping
- ½ cup unsalted butter cold, chopped into 1/2 inch cubes
- ¾ cup all purpose flour
- ⅔ cup old-fashioned whole rolled oats
- ½ teaspoon baking powder
- 1 teaspoon lemon zest
- ¾ teaspoon cinnamon
- ¼ cup brown sugar
- ⅛ teaspoon salt
- ⅓ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Butter an 8 inch square glass baking dish. Set aside.
- Peel the apples and cut them into 1/2” cubes. Wash and pat dry the strawberries. Remove the tops and slice strawberries in half. Cut them in quarters if they are large.
- In a large mixing bowl, add the apples, strawberries, granulated sugar, brown sugar, almond extract, lemon juice, lemon zest, salt and cornstarch. Gently toss until the fruit is well coated. Set aside briefly while you prepare the topping.
- In another large mixing bowl, combine the flour, baking powder, oats, sliced almonds, lemon zest, brown sugar, cinnamon, and salt. Add the cold cubed butter. Work the butter into the mixture with a pastry cutter or your fingertips til the butter is the size of peas.
- Stir the fruit filling one last time then pour it into the prepared baking dish. Sprinkle the crumble topping evenly over the fruit filling. Bake for 45 to 50 minutes until the sides filling is very bubbly and the top is lightly golden brown.
Notes
Strawberries: I recommend fresh strawberries, but frozen strawberries can also be used. If using frozen, don't thaw the fruit first.
Almond extract: Vanilla extract can be used in place of almond extract.
Sliced almonds: Instead of sliced almonds, use chopped pistachios, walnuts or pecans. Alternatively, you can leave out the nuts if you prefer.
Stir filling before adding crumble topping: Stir the fruit filling one last time just before adding the topping. This will help so distribute the juices so they aren't all pooled at the bottom of the baking dish.
Storage: Cover with plastic wrap and store in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 792kcal | Carbohydrates: 65g | Protein: 10g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 695mg | Potassium: 339mg | Fiber: 3g | Sugar: 29g | Vitamin A: 2082IU | Vitamin C: 43mg | Calcium: 122mg | Iron: 2mg
