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.
- 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.
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.
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.
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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