Ingredients
Equipment
Method
- In a small saucepan, combine the finely diced fresh strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir everything together gently.1 cup fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, 1 pinch salt
- Place the saucepan over medium heat. Cook, stirring frequently, until the strawberries soften and release their juices, and the mixture begins to thicken. This should take about 5-7 minutes. The cornstarch will help create a slightly jammy consistency.
- Once the strawberry mixture has thickened slightly and is bubbling gently, remove it from the heat. Set aside to cool slightly while you prepare the crumb topping.
- In a medium bowl, whisk together the all-purpose flour, packed light brown sugar, and ground cinnamon.1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, your fingertips, or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This is crucial for achieving a truly crunchy texture.1/4 cup unsalted butter
- Gently fold the slightly cooled strawberry mixture into the prepared crumb topping. You want to distribute the strawberries somewhat evenly throughout the crumb mixture, but it’s okay if it’s not perfectly uniform; this will create beautiful pockets of strawberry goodness within the crunchy bits.
- Preheat your oven to 375°F (190°C). Spread the Strawberry Crunch Topping evenly onto a baking sheet lined with parchment paper. This ensures easy cleanup and prevents sticking.
- Bake for 15-20 minutes, or until the topping is golden brown and fragrant, and the edges are crisp. Keep an eye on it to prevent burning, as oven temperatures can vary.
- Remove the baking sheet from the oven and let the Strawberry Crunch Topping cool completely on the baking sheet. As it cools, it will become wonderfully crisp and develop its signature crunch.
Notes
To store, ensure it has cooled completely before transferring to an airtight container. At room temperature, it will maintain its crunch for up to 3 days. Refrigerated, it stays fresh for up to a week. Reheat in a 300°F oven for 5-7 minutes to revive crispness. Can be frozen for up to 1 month.
