Shortbread Cookies Crumble Recipe
Shortbread Cookies Crumble is a buttery, sweet dessert with a soft fruit filling and crisp crumbs. This Shortbread Cookies Crumble Recipe is simple and cozy. It uses basic ingredients and needs little effort.
Ingredients
- 8 ounces shortbread cookies roughly crushed
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries sliced
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Vanilla ice cream for serving
Instructions
Prepare the Oven
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch baking dish. Place the dish on a baking sheet for easier handling after baking.
Prepare the Fruit
- Add sliced strawberries and blueberries to a mixing bowl. Sprinkle with sugar, lemon juice, cornstarch, cinnamon and salt. Stir gently until the fruit looks evenly coated.
Make the Crumble Mixture
- Place crushed shortbread cookies, flour and sugar in another bowl. Pour in melted butter and vanilla extract. Stir gently until the mixture becomes crumbly and slightly moist.
Add the Fruit Filling
- Transfer the prepared fruit into the greased baking dish. Spread it evenly across the bottom. Make sure the fruit reaches the corners for an even layer.
Add the Shortbread Topping
- Sprinkle the shortbread mixture over the fruit. Cover the surface evenly, but do not press it down. Loose crumbs create a lighter and crispier topping.
Bake the Crumble
- Place the baking dish in the preheated oven. Bake for about 30 to 35 minutes. The fruit should bubble around the edges, while the topping becomes lightly golden.
Check for Doneness
- Look for bubbling fruit and a golden topping. If the top browns too quickly, cover it loosely with foil. Continue baking until the filling becomes thick and juicy.
Let It Rest
- Remove the crumble from the oven and let it rest for about 10 minutes. This allows the fruit filling to settle and makes serving much easier.
Serve Warm
- Spoon the warm crumble into dessert bowls. Add a scoop of vanilla ice cream if desired. The creamy ice cream melts beautifully over the warm buttery topping.
Notes
- Store leftover crumble in an airtight container.
- Refrigerate leftovers for up to four days.
- Let the dish cool before covering it.
- Reheat individual servings in the microwave.
- Use the oven for a crispier topping.
- Reheat at 325°F for about 10 minutes.
- Avoid reheating repeatedly.
- Add fresh ice cream just before serving.