4th of July Strawberry Crumble
1 cup all-purpose flour
1/3 cup rolled oats
1 tsp baking powder
3 Tbs light brown sugar
3 Tbs regular sugar
zest from a lemon
6 Tbs unsalted butter, melted
about 6 cups strawberries (fresh or frozen and slightly thawed), hulled and quartered
juice from a lemon
2-3 Tbs sugar
3 Tbs cornstarch
pinch of salt
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, toss the strawberries, lemon juice, sugar, cornstarch, and salt. Scrape into an 8x8 baking dish (I used an oval baking dish because I'm traveling with it and it will fit better in a paper bag) and smooth the top.
In a mixing bowl, combine the flour, baking powder, sugars, and lemon zest. Add 1/3 of the melted butter and mix into the dry ingredients. Add another 1/3 of the butter and stir again, and finally the last 1/3. There should be large and small clumps.
Cover the fruit evenly with the topping. Place the dish on a baking sheet (optional, but a good idea in case of any leakage) and bake for about 50 minutes, until the topping is folden brown and the fruit is bubbling. Cool on a rack.
As you can see, my filling bubbled up quite a bunch. I'm hoping the crumble top survived and it still tastes good. Just looking at it, the topping method for the peach crumble seems superior, with more crunch and body after baking. I'll be back with that update!
Delicious! The amount of lemon juice/sugar was spot on, and the crumble topping was nice (still think the version for the peaches is better, will make that next time). A scoop of vanilla ice cream is mandatory.