Ingredients

The following ingredients have 4 Servings
  • 5 cups strawberries (tops removed, quartered, divided (700g))
  • ½ cup granulated sugar ((100g))
  • 2 Tablespoons cornstarch
  • 1 Tablespoon lemon juice
  • ⅛ teaspoon salt
  • 1 Tablespoon butter
  • 3 ¼ cups all-purpose flour ((405g))
  • ¾ cup granulated sugar ((150g))
  • ¼ cup light brown sugar (tightly packed (50g))
  • ½ teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 cup unsalted butter (cold, cut into small cubes (227g))
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instruction

  • Preheat oven to 350F (175C) and lightly butter the sides and bottom of a 9x13 glass baking dish¹. Set aside.
  • In a medium-sized, heavy-bottomed saucepan, combine 3 ½ cups strawberries (490g), sugar, cornstarch, lemon juice, and salt over medium-low heat.
  • Stir frequently until strawberries release their juices (about 5 or so minutes), then increase heat to medium/medium-high and bring mixture to a boil, stirring constantly.
  • Boil for one minute (still stirring) then stir in remaining strawberries. 
  • Cook for another minute, then remove from heat. Add butter and stir until butter is melted. Allow mixture to cool while you prepare your crumble mixture.