Strawberry Apple Crumble

Warm and slightly sweetened baked strawberries and apples topped with a crispy brown sugar crumble. Delicious and easy to make, this recipe is perfect for fruity dessert cravings.

Strawberry Apple Crumble | Cooking with a Wallflower

Strawberries and apples in the same dessert? I’m sold. =)

I’ve wanted to pair strawberries and apples together for what seemed like forever. I didn’t get the chance to do so until now. It was so worth the wait. Delicious with just a few ingredients and very little prep time, you’ll have a warm fruity dessert ready in almost no time.

Sweet strawberries and slightly tart apples lightly coated with warm brown sugar topped with a crispy brown sugar crumble. Drool worthy. This is a dessert I cannot resist. Each bite, you get a little crunch, a bit of sweetness and tartness. It is absolutely amazing. And I cannot wait for you guys to try it.

Strawberry Apple Crumble | Cooking with a Wallflower

First, peel the skin of the apple and remove the core. Cut the apples into thin slices.

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Cut off the stem and the leaves from the strawberries. Cut the strawberries into medium slices, about 4-5 slices per large strawberry. If the strawberries are sliced too thin, they will start to dissolve when they are baked.

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Place both the strawberries and apples in a medium size bowl and sprinkle brown sugar on them for a little added sweetness. My strawberries were a little sour, that’s why I opted for the sugar.

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Set out four oven safe ramekins. I used the 6 ounce ones. Place slices of apples on the bottom for the first layer. I used only three slices, but you can add more if you like.

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Then I topped the apples with a layer of strawberries.

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Repeat these steps until you reach about ¾ the height of the ramekin. If you go any higher, like I did, the fruit will start to bubble over the edge. You will get to see the results later. =) Repeat for the rest of the ramekins.

Drizzle a little bit of water over each of the ramekin to keep the fruits moist.

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Place the ramekins onto a baking pan. I did this in case the fruits bubbled over, which it did. I didn’t want to have to clean a mess in the oven. Bake the fruits for about 15 minutes at 375oF so that they would soften.

While the fruits are baking in the oven, make the brown sugar crumble. In a medium sized bowl, add in softened butter, brown sugar, and flour. I used my hands to mix the ingredients and to break the butter into smaller pea size pieces. The mixture will appear crumbly.

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After 15 minutes, remove the ramekins from the oven and top the fruits with the brown sugar crumble.

Place the ramekins back into the oven and bake for another 20 minutes at 375oF until the top is a golden brown.

Strawberry Apple Crumble | Cooking with a Wallflower

Allow the strawberry apple crumble to cool for about 10-15 minutes before serving. The reason for this is because fruits taste different when it is hot and when it has cooled down. When I took a bite out of it about 5 minutes after it came out of the oven, I felt the fruits were sourer. After allowing the strawberry apple crumble to cool down longer until it was just a little bit warm, the fruits tasted sweeter.

You can also see that the fruits bubbled over and solidified on the edges of the ramekin. Very messy but so tasty.

Serve the crumble slightly warm. Enjoy!

Strawberry Apple Crumble | Cooking with a Wallflower

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Strawberry Apple Crumble | Cooking with a Wallflower

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127 comments

  1. parkerozgood says:

    I love that you have so much stuff with Strawberries! I want to try it all. I am a griller deep down, but I am trying to expand my expertise into baking and fruit related stuff! Excited to try this! Thanks for sharing it!

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