Skillet Strawberry Crumble
You really can’t go wrong with this awesome Strawberry Skillet Dessert!
Servings: 12 servings
Calories: 290kcal
Ingredients
Strawberries
- 4 cups (400 g) fresh strawberries, washed, hulled, roughly chopped
- 1 tablespoon corn starch
- 1½ cups (300 g) granulated sugar, divided
Cake
- 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
Glaze
- ½ cup (64 g) confectioners' sugar
- 1 tablespoon milk, or more as needed
- 1 drop freshly squeezed lemon juice
Instructions
Strawberries
- In a large bowl, place chopped strawberries, corn starch, and ½ cup of sugar. Stir together and set aside.
Cake
- 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.
Glaze
- 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.
Nutrition
Calories: 290kcal