Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cups (150g) granulated sugar, divided
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup (115g) cold unsalted butter, cubed
  • 1 tsp lemon zest
  • 1 large egg yolk
  • 2 cups (300g) fresh strawberries, hulled and diced
  • 2 tsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat your oven to 190°C and line a 20x20 cm Baking Pan with parchment paper.
  2. Whisk the 190g flour, 75g of the sugar, baking powder, and salt in a large bowl.
  3. Cut the 115g cold butter into the flour using a pastry cutter or processor until it looks like coarse sand. Note: Tiny pea sized lumps of butter are actually good for flakiness!
  4. Stir in the egg yolk and lemon zest until the mixture starts to clump together.
  5. Press half of this crumble mixture firmly into the bottom of your prepared pan to create a solid base.
  6. Toss the 300g diced strawberries with the remaining sugar, cornstarch, lemon juice, and vanilla in a separate bowl.
  7. Spread the strawberry mixture evenly over the pressed bottom crust.
  8. Sprinkle the remaining crumble mixture over the top of the berries, leaving some fruit peeking through.
  9. Bake for 20 minutes until the top is golden and the fruit juices are thick and bubbling.
  10. Cool for at least 10 minutes before slicing. Note: The cornstarch needs this time to fully set the center.