Houseguests require a little bit of extra work, especially houseguests that spend their entire day helping out around the house. So when our friend John visited us this weekend, “Dump It All In” Crockpot Sirloin just wasn’t enough to show my appreciation for all of his hard work helping to get “Grandma’s Room” in order. I didn’t have a lot of time to make dessert or a whole lot of ingredients hanging around, so I settled on making a crumble with a container of strawberries that I had purchased earlier in the week and neglected. Yes, there were a few missing, because B.O.B. Bob had not neglected them, but I wasn’t about to let that stop me. With ice cream served over top, this was the perfect ending to a long day of measuring, lifting, cleaning, and shuffling around furniture time and time again in search of the perfect arrangement. There’s over half a container of ice cream left in our freezer, which means someone else needs to come visit soon, or else I am in danger of shoving it all in my face in a fit of weakness. I’m thinking peaches for the next go around. Who wants to come for dinner?

Ingredients:

Strawberry Filling:

• 1 (16-oz) Container Strawberries
• 1/4 Cup Granulated Sugar
• 1 Teaspoon Vanilla Extract
• Pinch of Sea Salt
• 4 Teaspoons Corn Starch
• 3 Teaspoons Cold Water
• 1 Teaspoon Vanilla Extract

Crumble:

• 1/4 Cup Unsalted Butter
• 1/2 Cup Quick Cooking Oats
• 1/2 Cup All Purpose Flour
• 1/2 Cup Light Brown Sugar
• Pinch of Sea Salt

Directions:

1. Wash, dry, and slice the strawberries. Place them in a medium heavy-bottomed saucepan with the sugar, 1-teaspoon of vanilla, and a pinch of sea salt. Stir well, and allow to sit for half an hour.
2. In a medium bowl, slice the butter into very thin slivers and then cut the butter into the flour, sugar, and sea salt using a pastry cutter.
3. Preheat oven to 350 degrees.
4. Heat the strawberries over medium heat for 5 minutes.
5. Mix the corn starch with the cold water and additional 1-teaspoon of vanilla. Add to the strawberry mixture, increase the temperature to medium-high, and cook for 1 minute.
6. Pour the strawberry mixture into a medium oven-safe bowl or dish.
7. Top evenly with the crumble and bake for 25 minutes.

Suggestions:

• Make sure to place your oven-safe bowl or dish on top of a foil lined baking sheet for easy cleanup.
• Serve warm, topped with vanilla ice cream.
• Top with a few fresh sliced strawberries when serving.
• This recipe will feed 4 normal people, or 3 very hungry gluttonous individuals. I’m not naming names.

Improvements:

• Replace half of the oats with granola.
• Add a 1/4-teaspoon of cinnamon to the crumble mixture.

Print

Yum

Strawberry Vanilla Oat Crumble

Ingredients:

Strawberry Filling:
• 1 (16-oz) Container Strawberries
• 1/4 Cup Granulated Sugar
• 1 Teaspoon Vanilla Extract
• Pinch of Sea Salt
• 4 Teaspoons Corn Starch
• 3 Teaspoons Cold Water
• 1 Teaspoon Vanilla Extract
Crumble:
• 1/4 Cup Unsalted Butter
• 1/2 Cup Quick Cooking Oats
• 1/2 Cup All Purpose Flour
• 1/2 Cup Light Brown Sugar
• Pinch of Sea Salt

Directions:

1. Wash, dry, and slice the strawberries. Place them in a medium heavy-bottomed saucepan with the sugar, 1-teaspoon of vanilla, and a pinch of sea salt. Stir well, and allow to sit for half an hour.
2. In a medium bowl, slice the butter into very thin slivers and then cut the butter into the flour, sugar, and sea salt using a pastry cutter.
3. Preheat oven to 350 degrees.
4. Heat the strawberries over medium heat for 5 minutes.
5. Mix the corn starch with the cold water and additional 1-teaspoon of vanilla. Add to the strawberry mixture, increase the temperature to medium-high, and cook for 1 minute.
6. Pour the strawberry mixture into a medium oven-safe bowl or dish.
7. Top evenly with the crumble and bake for 25 minutes.

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