Go Back

Strawberry Rosemary Crumble

This strawberry rosemary crumble features fresh strawberries baked beneath a crunchy oat topping infused with rosemary. The dish combines juicy, syrupy berries with a fragrant, herbaceous crumble that develops a golden-brown crust in the oven, offering a combination of tender fruit and crispy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh strawberries hulled and sliced
  • 0.5 cup granulated sugar
  • 1 teaspoon fresh rosemary finely chopped
  • 1 cup old-fashioned rolled oats
  • 0.5 cup all-purpose flour
  • 0.75 cup unsalted butter cold and cubed
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a baking dish that can hold about 4 cups and set aside.
  2. Combine the hulled and sliced strawberries with half a cup of sugar and the finely chopped rosemary in a large mixing bowl. Toss gently to coat the berries evenly. Let sit for 10 minutes so the berries release their juices and meld with the herbal aroma.
  3. Transfer the berry mixture into your prepared baking dish, spreading it out into an even layer. This forms the juicy, flavorful base of the crumble.
  4. In a separate bowl, whisk together the oats, flour, remaining sugar, and a pinch of salt. This is your crumble topping that will create that crunchy, golden crust.
  5. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs. This step helps create the tender, flaky texture in the crumble.
  6. Sprinkle the crumble topping evenly over the berries in the baking dish. Lightly press it down to ensure good contact with the fruit below.
  7. Place the baking dish in the oven and bake for 30 minutes, or until the topping is golden brown and bubbling around the edges. The aroma of baked rosemary and sweet berries will fill the kitchen.
  8. Remove from the oven and let the crumble cool slightly for about 5 minutes. It will thicken as it cools, but still retain a juicy, syrupy center beneath the crunchy topping.
  9. Serve the strawberry rosemary crumble warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy the fragrant herbal aroma and the mix of tender fruit and crispy topping in every bite.

Notes

Feel free to adjust the amount of rosemary for a subtler or more pronounced herbal note. Using very cold butter helps achieve a crisp and flaky topping.