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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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



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



  1. 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.
  2. 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 medium cast- iron fry pan.
  3. 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 crust is golden brown. Remove from the oven and let cool for at least 20 minutes before serving.