If you're looking for a quick and easy dessert, it only takes fresh fruit, butter and a few pantry ingredients to create a delicious strawberry crumble.
Preheat the oven to 350°F. Place the halved strawberries in a 10" baking dish and add ½ cup granulated sugar.
Add the cornstarch and orange zest. Mix it all together.
In a separate bowl, combine flour, brown sugar, oats and salt. Top the strawberry mixture with the flour mixture, evenly.
Pour the melted butter evenly over top and bake for around 45 minutes, or until crumble topping is golden brown and the fruit is bubbling.
Let cool for at least 15 minutes and serve!
Notes
Crumble desserts with sugar can be left at room temperature for up to two days, if they are covered properly.
You can store the leftovers in the fridge for up to 4 days.
Make sure to cool the crumble to room temperature before covering it.
You can freeze a fruit crumble both before or after baking for up to 4 months. Thaw in the refrigerator and bake/reheat in a 350°F oven until hot all of the way through.
It's better to sprinkle the topping over the crumble then to press it down or it can become more on the cakey side.
A tart or pie dish works perfectly because if you go with a deeper dish, the topping/fruit ratio could be inconsistent.
Don't take the crumble out of the oven until it has become golden-brown in color. Reheat leftover crumble in the oven instead of the microwave to avoid a soggy topping.