Skillet Strawberry Crumble

filed under: Cakes · Dessert on April 8, 2015

This Skillet Strawberry Crumble is full of fresh strawberries surrounded and topped with a crumbly cake mixture, all topped with a sweet glaze. If you love Strawberry desserts, check out my Strawberry Cheesecake and Strawberry Dump Cake!

Skillet Strawberry Crumble

Cast-iron skillets aren’t just for cooking dinner anymore; their versatility makes them wonderful for baking as well! This Skillet Strawberry Crumble is a perfect example of a beautiful and sweet dessert that is all baked together in one skillet. Cast-iron skillets provide even heat throughout this dessert, making it turn out every time! In addition, serving a dessert in this skillet makes for a great presentation.

Skillet of Strawberry Crumble with Fresh Strawberries

Strawberry Crumble Recipe

There are three main parts to this recipe–the fresh strawberries, the cake mixture, and the glaze.

Strawberries Ingredients (full recipe below)

  • Fresh strawberries–If using frozen strawberries, make sure they are unsweetened and use the same amount.
  • Corn starch
  • Granulated sugar

Cake Ingredients

  • All-purpose flour
  • Granulated sugar
  • Cinnamon
  • Baking powder
  • Kosher salt
  • Butter
  • Egg
  • Vanilla
  • Almond extract

Glaze Ingredients

  • Confectioners’ sugar
  • Milk
  • Fresh lemon juice

Strawberry Crumb Bars in a Skillet on Dark Cutting Board

Preparing the Strawberries

I prefer a rough chop of the strawberries in this dish. I love being able to see the berries in the dish as well as the texture of bigger strawberry pieces. To prepare the strawberries, be sure to wash them thoroughly and gently pat them dry.

After you have washed the strawberries, remove the leafy green parts of the berries. This is called ‘hulling’ the strawberries. Instead of simply cutting off the tops straight across, insert a sharp knife at an angle and rotate the strawberry in a circle until the stem pulls out. Then, get the strawberries cut. If the strawberry was small I would simply cut it in half. Larger berries were quartered.

Place the chopped strawberries, corn starch, and 1/2 cup of the granulated sugar in a large bowl. Stir this together and set it aside as you prepare the cake.

Strawberry Crumb Bars in a Skillet Showing Slice Removed and Texture Inside

How to Make Strawberry Crumble

While the strawberries are set aside, use another large bowl to get the cake ingredients mixed together. Whisk together the flour, remaining cup of granulated sugar, cinnamon, baking powder, and salt. Next, add the cold butter pieces and mix together until the butter is about pea-sized. Then, add in the egg, vanilla, and almond extract, stirring until everything is combined.

In the prepared, 12-inch oven-safe skillet, layer half the cake mixture on the bottom. (You could also use an 9×13-inch baking pan for this recipe.) Pour all of the strawberries on top. Crumble the remaining cake mixture on top of the strawberries and bake for 25-35 minutes, or until the edges are a golden brown. While the crumble is baking, make the glaze.

How to Make the Glaze

There is a bit of lemon juice in the glaze. Have no fear! This does not give the glaze a strong lemony flavor. It (very subtly) adds a bit of depth of flavor to the dish. This is the perfect way to make glaze… if you have never done it. Simply mix all the glaze ingredients together and whisk until smooth. You can make the glaze thicker by adding a bit more confectioners’ sugar. Or, add more milk for a more runny glaze.

Drizzle the glaze over the Strawberry Crumble and serve hot or cold. I could not wait even one second to dig into the glorious strawberry dessert so my first piece was a wonderful mess of warm buttery crumb and berry spilling everywhere. It was divine!

We had some later after it was properly cooled and this was awesome as well. You really can’t go wrong with this awesome skillet dessert! Add some ice cream or homemade whipped cream for an added treat.

Strawberry Crumb Skillet Piece on a Antique Plate

Looking for More Fruity Desserts?

Peach Dump Cake

Raspberry Coffee Cake

The Best Apple Crisp

Easy Fruit Cobbler

5 from 1 vote
Strawberry Crumb Bars in a Skillet
Strawberry Crumb Bars in a Skillet
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

You really can’t go wrong with this awesome Strawberry Skillet Dessert!

Course: Dessert
Cuisine: American
Keyword: Strawberry Crumb Bars in a Skillet
Servings: 12 servings
Calories: 290 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Strawberries
  • 4 cups (400g) fresh strawberries, hulled and chopped
  • 1 tablespoon corn starch
  • 1 1/2 cups (300g) granulated sugar, divided
Cake
  • 3 cups (375g) all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 cup (2 sticks or 226g) cold butter, cut into small pieces
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
Glaze
  • 1/2 cup (64g) confectioners' sugar
  • 1 tablespoon milk, or more as needed
  • 1 drop fresh lemon juice
Instructions
Strawberries
  1. In a large bowl place chopped strawberries, corn starch, and 1/2 cup of sugar. Stir together and set aside.
Cake
  1. Heat the oven to 375°F and butter or spray skillet with non-stick spray.

  2. In another large bowl add flour, 1 cup of sugar, cinnamon, baking powder, and salt. Whisk until evenly dispersed.

  3. With your clean hands, add in the butter pieces and mix into the flour mixture until pieces are pea-sized or smaller.

  4. Add in the egg, vanilla, and almond extract and mix until combined. (can use a spoon)
  5. Press half of the cake mixture into the bottom of the prepared skillet.

  6. Spread strawberry mixture on top.
  7. Crumble the remaining cake mixture (dough) evenly over the strawberry layer.

  8. Bake for 25-35 minutes or until slightly golden around the edges.

Glaze
  1. Place confectioners sugar, milk, and lemon juice in a bowl and whisk until smooth. If you want the glaze to be runnier, add in more milk. If you want the glaze to be thicker, add in a bit more confectioners' sugar.

  2. Serve hot or cold.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Erin @ Miss Scrambled Egg says:

    I’m head-over-heels in love with this dessert. I don’t know if I’d be able to share this with anyone else.

    • Amanda says:

      Sharing was tough, aint gonna lie. 🙂

  • Melanie @ Carmel Moments says:

    You are definitely giving me a handkering for strawberry desserts my friend! I just picked up strawberries for $1.39. Woot! So many great things to do with them.

    Have a fab week!

    • Amanda says:

      Great deal!! Hope your week is fab too!

  • Anna @ Crunchy Creamy Sweet says:

    I adore desserts in a skillet! These crumb bars look scrumptious!

  • Jen @ Baked by an Introvert says:

    Love this dessert, Amanda! I just picked up some strawberries too!

  • Jocelyn (Grandbaby cakes) says:

    I’m so sad it snowed but so happy this amazingness happened!

  • trish says:

    This looks incredibly delicious! I have now added more strawberries to my grocery list. I can’t wait to try!
    Have a great day!

  • Jessica @ Golden Brown and Delicious says:

    Oooh yum! What a great way to use the awesome berries appearing in the stores lately. I’ll have to remember this one 🙂

  • Ashley | The Recipe Rebel says:

    Crumble is pretty much the best thing ever. Love these skillet bars! I’m sure eating them warm from the skillet would make me feel better about the snow we got yesterday…. 🙁

  • Sandra | Sandra's Easy Cooking says:

    It looks simply divine..,. I wish I had some right now (Midnight cravings!)

  • Laura @ Laura's Culinary Adventures says:

    Yeah for cheap strawberries and yummy strawberry desserts!

  • Kerry @ Kerry Cooks says:

    Ooh I can just imagine how good these taste!

  • Traci McLaughlin says:

    When you say bake, do you literally mean bake in the oven or on the stovetop? I assume in the oven. Thanks.

    • Amanda says:

      Yes, bake in an oven.

  • Liz says:

    You mean this isn’t for breakfast????! Maybe a tiny serving would be OK with all the luscious berries in the middle! But definitely a big helping for dessert!

  • Julia @ Sprinkled With Jules says:

    This looks amazing! Happy Spring- even if you have snow!

  • Kelly says:

    This looks divine! I love fruity crumble desserts and strawberries are so so good right now!

  • Nancy Baker says:

    These are the next dessert I make! Thanks for the recipe and the absolutely beautiful photos, too.

  • Annie @ ciaochowbambina says:

    Yum! “Warm buttery crumb and berries spilling everywhere…” I say, YES!

  • mila furman says:

    Ohhh Amanda this is CALLING my name!! I just bought a 4 POUND container in Costco of strawberries that I was wondering what I would do with!!! Super excited to try this out!!!

  • Sue {munchkin munchies} says:

    This looks amazing! We have a huge bounty of fresh strawberries at local stands around here, and I also have mini skillets…Hmmmm, time to pin! 🙂

    • Amanda says:

      Thanks Sue! Hope you are well!

  • Chris says:

    I’d like to make this today but you don’t say what size skillet to use. I have both a 10″ and a 12″ and I’m sure it will matters due to thickness and baking time.

    • Amanda Rettke says:

      I used a 12-inch skillet

  • Jutta says:

    I don’t have a Skilled can I use something else?

  • Elle says:

    She has the best recipes that I have ever made. Enjoy everyone!