This Skillet Strawberry Crumble is full of fresh strawberries surrounded and topped with a crumbly cake mixture, drizzled 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.
Strawberry Crumble Recipe
There are three main parts to this recipe–the fresh strawberries, the cake mixture, and the glaze.
- Fresh strawberries–If using frozen strawberries, make sure they are unsweetened and use the same amount.
- Butter–You will notice that this recipe calls for cold butter in the cake. It helps get that crumbly texture.
- Glaze–The glaze is a simple glaze made with confectioners’ sugar, milk, and lemon juice.
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.
How to Serve Skillet Strawberry Crumble
This dessert can be served hot or cold, with or without the glaze. However, 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 crumbs 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.
How to Store Skillet Strawberry Crumble
To store the strawberry crumble, first, let it come to room temperature. Then, cover the crumble and store it in the refrigerator for up to 4 days.
Can I Make this Without a Skillet?
Sure! You could use a 9×13-inch baking dish if you don’t have a cast-iron skillet. However, you may have to adjust the baking time and the crumb may not be quite as crumbly.
Skillet Strawberry Crumble
- 4 cups (400 g) fresh strawberries, washed, hulled, roughly chopped
- 1 tablespoon corn starch
- 1½ cups (300 g) granulated sugar, divided
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 226 g) cold butter, cut into small pieces
- 1 large egg, room temperature
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ½ cup (64 g) confectioners' sugar
- 1 tablespoon milk, or more as needed
- 1 drop freshly squeezed lemon juice
- In a large bowl, place chopped strawberries, corn starch, and ½ cup of sugar. Stir together and set aside.
- Heat the oven to 375°F and spray a 12-inch skillet with nonstick cooking spray.
- In another large bowl add flour, 1 cup of sugar, cinnamon, baking powder, and salt. Whisk until combined.
- To the flour mixture, add the pieces of butter. Using your hands or a fork, mix the butter into the flour mixture until the butter pieces are pea-sized or smaller.
- Add in the egg, vanilla, and almond extract and mix until combined. (You can use a spoon or a rubber spatula.)
- Press half of the cake mixture (about 3 cups) into the bottom of the prepared skillet.
- Spread the strawberry mixture evenly on top.
- Crumble the remaining cake mixture (dough) evenly over the strawberry layer.
- Bake for 30-35 minutes or until slightly golden around the edges.
- 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, 1 tablespoon at a time. If you want the glaze to be thicker, add in a bit more confectioners' sugar.
- Drizzle the glaze over the top of the crumble.
- Serve hot or cold.
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