Skillet Strawberry and Brown Butter Crumble
What You Need
Ingredients
Preparation
A great strawberry crumble doesn’t need much to let the fruit shine, but our secret is to add a touch of ground coriander to enhance the berry’s natural aromas. Cornstarch helps thicken the juicy filling here, while brown butter in the streusel adds nutty, caramel-like depth. Serve with strawberry ice cream to amplify the fruit or butter pecan for a rich, toasty finish.
*This recipe originally ran stateside on HexClad.com.
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Make Crumble. In a HexClad 10"/25 cm Hybrid Fry Pan, melt butter over medium heat. Continue to cook, swirling occasionally, until butter is a deep golden brown and smells nutty, 3 to 4 minutes. Use a flexible spatula to scrape brown butter into a medium bowl. Do not wipe out pan.
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In bowl with brown butter, add flour, sugar, vanilla, and ¾ teaspoon of salt; stir to combine. The mixture should look sandy. Refrigerate until cold, at least 30 minutes and up to overnight. Once chilled, stir in milk until mixture is evenly hydrated and pea-size crumbs form.
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Prepare Strawberry Filling. Preheat oven to 375ºF/190ºC. In a large bowl, toss strawberries with sugar, cornstarch, vanilla extract, lemon zest and juice, ½ teaspoon of salt, and ground coriander, if using. Scrape into the buttered fry pan and spread in an even layer.
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Scatter crumble evenly over strawberries. Bake until filling is bubbling and crumble is golden brown, 40 to 45 minutes. Transfer to a wire rack and let cool for 10 to 15 minutes. Serve warm or at room temperature with ice cream.
MAKE AHEAD Crumble can be stored in an airtight container and refrigerated for up to 3 days.
