Del Mar San Diego

Chef Becky’s Strawberry Crumble for Two

A perfectly portioned seasonal dessert you can make at home!

Guests just can’t get enough of Chef Becky’s new Strawberry Rhubarb Crumble–her latest addition to our sweets menu. She let us in on her go-to recipe for making a similar, two-person version at home so that you can whip one up when that sweet tooth strikes!




1/2 LB.              Fresh Strawberries, quartered
1/4 cup            Sugar
.5 tsp                Vanilla Extract


1 cup               All-Purpose Flour
½ tsp                Cinnamon
¼ tsp                Allspice
½ tsp                Salt
3 Tbsp  Medium Brown sugar, packed
¼ cup  Granulated Sugar
6 oz (1½ sticks) Unsalted Butter, cold and cut into cubes
**Makes more topping than needed! Store in a zip-lock bag in the freezer or refrigerator so you always have some on hand when the craving hits.


1.         Preheat oven to 350°F.
2.         Place strawberries, 1/4 C sugar, and vanilla extract in a large bowl.  Fold with spatula to evenly coat, then divide mixture between two small oven-safe dishes (I use 7-oz Corning Ware ramekins).
3. To assemble the streusel, combine dry ingredients together in a medium bowl.
4. Cut in butter until the mixture looks mealy and crumbly.  Do not overmix.
5. Top each of your strawberry-filled dishes with 3 Tbsp of Streusel.
6. Bake at 350º for 15-20 minutes (until filling bubbles and strawberries are tender).
7. Top with an additional 1 Tbsp of Streusel and bake for 5 more minutes.
Chef Becky tops the Strawberry Rhubarb Crumble at Searsucker with a light and refreshing mint ice cream to balance out the sweetness. Grab a spoon and your favorite scoop or dollop of whip, and dig in!