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 this 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 rise an eyebrow at! But, balsamic vinegar and strawberry are a delicious combination and it sits at the centre of this oaty crumble recipe.

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

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.

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 a wrong lol!

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. If you have any questions feel free to ask them in the comments section.

• Weighing Scales and or 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.