Luscious Strawberry Crumble

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Luscious Strawberry Crumble

Use That Bumper Crop of Strawberries to Make This Luscious Strawberry Crumble.

Strawberries are one of the most loved fruits in the world. This is quite possibly because there are so many ways you can use them. Some years strawberries really outdo themselves and we wind up with a bumper crop. There are a number of ways to use them, including baking them in a pie, crisp, crumble, buckle or scone. You can slice them fresh into salads, put them between shortcakes, use them as topping for ice cream, or top them with whipped cream or heavy cream. One of my all time-favorites is Strawberry Crumble, and I’m sharing the recipe with you on this page. Hope you enjoy making it but I know you’ll enjoy eating it.

Strawberry Crumble – A Spectacular Dessert

Making Strawberry Crumble isn’t that difficult to do, but what results is spectacular dessert. People will think you’ve worked all day to accomplish such deliciousness. But you haven’t because it’s easy. At the same time, it’s a matter of putting strawberries in all their glory, together with the things that showcase them the best, like brown sugar, cinnamon and nutmeg. We usually don’t think of strawberries paired with those things, but OH! when they are, it’s like you’ve suddenly developed new taste buds. Try the recipe and see what you think.

Luscious Strawberry Crumble

Rating 

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Serves: 4 portions

Ingredients
  • 2 cups strawberries, sliced
  • ½ cup sugar
  • 4& ½ Tablespoons butter, unsalted, cold, cut up
  • ¾ cup oatmeal
  • ½ cup brown sugar, packed
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ cup almonds, sliced (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease a 8"x8"x2" baking dish with ½ Tablespoon of the butter. Set aside.
  3. Mix together remaining cold butter, oatmeal, brown sugar, cinnamon and nutmeg until it's crumbly.
  4. Add chopped almonds if desired.
  5. Put sliced strawberries and ½ cup of sugar in prepared baking dish and mix lightly.
  6. Spread dry mixture evenly over strawberries.
  7. Bake about 20 minutes.
  8. If necessary, remove crumble from oven and place under preheated broiler to brown crust (about 3 minutes.)
  9. Allow to cool for 5 minutes before serving. Serve with a dollop of whipped cream or a scoop of ice cream.

What’s the difference between Crumble, Buckle, Cobbler, Grunt, Pandowdy?

If you’re like me, I always wondered what the difference is between crumble, cobbler, grunt, buckle and pandowdy. Here’s information I found interesting.

A Crumble is simply fresh fruit with a streusel-like topping that is baked until the fruit is done. Streusel for the top is usually oatmeal and brown sugar, butter and spices. The recipe on this page is exactly like that.

A Cobbler like that shown above, is usually made with a biscuit topping, with the biscuits dropped onto the fruit. Once it is baked the cobbler has the appearance of a Cobbled street, which is where the name was derived. However, my Mom used to make cobbler with pie crust, and there are people who make it with a flour and milk mixture that rises to the top in the oven. So cobbler is a term for different things, depending on what part of the country you reside.

A Grunt is like a Cobbler except they’re not made in an oven. The fruit is stewed on the top of the stove, the biscuits are dropped onto the fruit once it begins to break down. Then the pan is covered so the biscuits steam and the sound the grunt makes while cooking is where the dish got its name. This dessert, I believe, originated in England.

A Buckle has the cake on the bottom and the fruit on the top. During baking the fruit sinks to the bottom and the cake rises around it, causing it to “buckle.” Again, there are folks who call this a cobbler, depending on the area where they live.

A Pandowdy is basically a deep dish fruit pie, baked with pie crust. When removed from the oven, the crust is broken with a fork, called “dowdying.” Some of the crust absorbs juices and some stays crisp. So in reality, my Mom was actually making a pandowdy without knowing it.


         


 

 

ABOUT THE AUTHOR

 

Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. You can visit Nancy’s website here and discover more of her work at this site.

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1 Comment

  1. Looks yummy! Thank you for explaining the differences too. I always wondered if a crumble, crisp, and cobbler were the same. Now I know!

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