Strawberry Crumble with Oats and Hazelnuts
Packed with farm-fresh strawberries, this crumble is the perfect way to sweeten a summertime barbecue. Oats and hazelnuts add heft to the buttery brown-sugar crumble topping. Feel free to use other fruits such as blueberries, cherries, or raspberries for your crumble. The ample topping absorbs all the delicious liquid from the fruit, creating a perfect crunchy-soft texture. The cast-iron fry pan doubles as as homespun serving dish. Just don’t forget the ice cream or whipped cream
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SERVINGS
8
INGREDIENTS
CRUMBLE
- 1 cup old-fashioned rolled oats
- 1 1⁄2 cups all- purpose flour
- 3⁄4 cup brown sugar
- 1 cup unsalted butter, cut into cubes
- 3⁄4 cup chopped hazelnuts
- Pinch of salt
- 1⁄4 teaspoon freshly grated nutmeg
STRAWBERRY FILLING
- 3 pounds strawberries
- 1⁄2 cup lightly packed light brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
HOW TO MAKE IT
- Preheat the oven to 375°F. Make the crumble topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the oats, flour, brown sugar, butter, hazelnuts, salt, and nutmeg. Mix on low speed until the mixture comes together in small clumps. Set aside.
- Make the strawberry filling: In a large bowl, combine the strawberries, light brown sugar, cornstarch, lemon juice, lemon zest, and salt. Let the berries macerate on the counter for about 10 minutes, then place them in a 12.5-inch oval roaster or 10-inch or larger fry pan.
- Crumble the topping over the strawberry filling in the pan and bake for 55 minutes to 1 hour, until the filling is bubbling, and the topping is golden brown. If grilling: use indirect heat. Remove from the oven or grill and let cool for at least 20 minutes before serving.
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