Strawberry Crumble with Balsamic Vinegar

Individual strawberry crumble with a hint of balsamic vinegar and brown sugar, a quick and easy dessert featuring a fantastic flavour combo.

The recipe takes just 10 minutes to put together, which can be done in advance, and just 20 minutes to bake in the oven!

Fresh Berry Crumble

This strawberry crumble recipe represents a relative rarity here on my site... desserts are not really something I cook very often.

This recipe, like many of my dessert recipes, is a result of spending years growing fruit and veg, and this is one that used to help out with our strawberry gluts a great deal.

Although I was much happier turning them into wine.

It is a recipe that combines flavours that many may raise an eyebrow at! But, balsamic vinegar and strawberry are a delicious combination, and it sits at the centre of this oaty crumble recipe.

It joins recipes like my mini cherry Bakewell tarts, bread and butter puddings, lemon meringue pies and cherry clafoutis in making two individual strawberry crumbles.

This recipe also follows the main theme on my site; it is designed for two people!

For some strange reason, there seems to be a huge reticence in the cooking community to create dessert recipes for two.

I'll not fix it, but will at least provide a couple of options. My mini baked rice pudding is a perfect example.

Frequently Asked Questions

Can I use regular sugar?

Yes, although the dish will not have as round a flavour.

Do I have to use balsamic vinegar?

No, but again you will lose a lot of the flavour of this dish. You will also need to replace the liquid that the balsamic provides; water would be fine.

Can I prepare this in advance?
Yes, you can pull it all together and leave it in the fridge for a day or two before baking.

You can also freeze this strawberry crumble and bake it from frozen. However, you may wish to check that your baking dishes are good for this.

You could always use foil trays instead.

Can I use frozen strawberries?

Yes, definitely, I used to make this crumble recipe with frozen strawberries all through winter, it works wonderfully.

Serving Suggestions

For many people, the appropriate topping for this strawberry crumble would be a classic custard or creme Anglaise.

Those people are wrong 😉

I have a thing for "hot and cold" when it comes to desserts; the contrast really works for me. As a result, I always serve crumbles with vanilla ice cream.

Other options that you could choose include the chantilly cream that I serve with my poached pears.

You could, of course, stick real simple, and add some pouring cream, or even my Nan's favourite evaporated milk!

Equipment Used

I typically do not recommend specific brands of equipment unless I think that it is particularly helpful to the recipe. But if you have any questions, feel free to ask them in the comments section.

• A combination of weighing scales, measuring cups and spoons.
• Oven.
• Sharp knife.
• Cutting board.
• Mixing bowl.
• Brulee pots or dishes, the ones I use are made by Emile Henry and measure 11cm (4½") in diameter and hold 230ml (1 cup) of liquid.

Strawberry Crumble with Balsamic Vinegar Recipe

5 from 8 votes

Combining balsamic vinegar with strawberries may sound like an odd thing to do, but it is a pretty classic combination that really does make the berries sing with flavour, and it works particularly well in this strawberry crumble.

Dessert

Modern European

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 Servings

Calories 634kcal

Author Brian Jones

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Ingredients

• 250 g Strawberries 1½ Cups
• 35 g Cold Butter 2 tablespoon + 1 teaspoon
• 1 tablespoon Balsamic Vinegar
• 2 tablespoon Brown Sugar

For the crumble:

• 50 g Brown Sugar ⅓ Cup
• 50 g Plain Flour ¼ Cup +1 Tbsp
• 25 g Rolled Oats ¼ Cup
• 50 g Butter 3 tablespoon + 1 teaspoon Cold

Instructions

• Cut the butter for the crumble into a 1cm (½") dice
• Place all of the ingredients for the crumble in a bowl and rub them together with your fingers. Transfer it to the fridge whilst you prepare the strawberries.
• Hull the strawberries and place them into two 10-11cm (4-4½") brulee pots.
• Cut the rest of the butter into a 5mm (¼") dice and sprinkle and sprinkle it over the strawberries.
• Split the remaining brown sugar and the balsamic between the two Brulee pots.
• Sprinkle over the crumble mix.
• Place in the oven and cook at 200°C or 395°F for 20 minutes.

Serving: 1 | Calories: 634kcal | Carbohydrates: 75g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 290mg | Fiber: 4g | Sugar: 44g