Strawberry Crumble Recipe

There’s nothing quite like the combination of sweet, juicy strawberries and a buttery, crisp topping to bring pure comfort to your kitchen. This strawberry crumble is one of those desserts that feels like a warm hug in a bowl. Whether you’re craving a fruity treat after dinner or looking for something simple yet special to whip up for guests, this crumble checks all the boxes. Bonus: It’s incredibly easy to make and endlessly adaptable!

Strawberry Crumble Recipe

I have such fond memories of picking strawberries with my family as a kid. The warm sun on my back, sticky red stains on my fingers, and the irresistible urge to snack on more strawberries than I put in the basket. When we got home, my mom would always turn our haul into something delicious—usually a cobbler or crumble, served warm with vanilla ice cream melting into the nooks and crannies. This recipe takes me right back to those moments, and I hope it creates some special ones for you too.

The story of strawberry crumble

Crumble desserts have a long history, tracing back to British cuisine during World War II when rationing made traditional pies less practical. Without enough butter or sugar for pastry crusts, inventive home cooks created crumble toppings with oats, flour, and a bit of sugar instead. Over the years, the dish has become a classic, with countless fruit variations like apple, peach, and berry. What makes strawberry crumble unique is the natural sweetness and slight tartness of the berries, balanced perfectly by the buttery topping.

Let’s talk ingredients: strawberries, oats, and all the goodness

This recipe keeps things simple, letting the strawberries shine while the crumble topping adds texture and flavor.

  • Strawberries: The star of the show! Fresh strawberries work best here, as their natural juices bubble up and create a jammy filling when baked. If strawberries aren’t in season, you can substitute frozen ones—just thaw and drain them first to avoid extra liquid. Look for bright red, fragrant berries that are slightly firm but juicy.
  • Corn starch: This is your secret weapon for thickening the strawberry filling. Without it, the juices can get a little too runny. In a pinch, you could swap it with arrowroot powder or even all-purpose flour, though corn starch gives the smoothest consistency.
  • Orange juice: Just a splash adds a citrusy brightness to the filling, bringing out the strawberries’ natural flavor. Lemon juice works too if you don’t have orange juice on hand.
  • Old-fashioned oats: These add that signature crunch to the topping. Quick oats could work in a pinch, but they won’t give you the same hearty texture.
  • Brown sugar: Sweetens the crumble while adding a subtle caramel note. If you’re out of brown sugar, white sugar works, but you might miss the depth of flavor.
  • Butter: Melted butter binds the topping together and helps it crisp up beautifully. I recommend unsalted butter, but salted works if that’s all you have—just reduce the added salt in the recipe.
Strawberry Crumble Recipe

The kitchen gear: what you’ll need

You don’t need fancy equipment for this recipe, which makes it even more appealing. A medium mixing bowl and a fork are perfect for stirring up the topping, and a small bowl works for mixing the strawberry filling. For baking, a 9-inch round dish or an 8×8 square pan is ideal, but really, any similarly sized dish will work. If you’re short on tools, a pie dish is a great alternative!

Oh, and don’t forget a good spoon for serving—there’s nothing worse than trying to scoop out all that fruity goodness with a flimsy utensil.

Step-by-step: from fresh strawberries to golden crumble

Here’s how you’ll bring this simple dessert to life:

  1. Preheat your oven: Start by preheating your oven to 350°F. I always use this time to prep the ingredients, so everything’s ready to go once the oven’s hot.
  2. Prepare the strawberries: Dice your strawberries and place them in a large bowl. Sprinkle the corn starch over them, then toss gently to coat. Add the sugar and orange juice, and stir just enough to mix everything together without breaking up the berries.
  3. Transfer to the baking dish: Pour the strawberry mixture into your chosen dish, spreading it out evenly. Don’t worry if it looks a bit “dry”—those berries will release their juices as they bake.
  4. Make the crumble topping: In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, salt, and vanilla extract. Pour the melted butter over the dry mixture, then use a fork to mash everything together. You’re aiming for a crumbly texture with some larger chunks—it’s what makes the topping irresistible.
  5. Assemble and bake: Sprinkle the crumble topping evenly over the strawberries. Bake for 30-40 minutes, or until the topping is golden and you see the filling bubbling at the edges. (If the topping starts browning too quickly, just cover it loosely with foil.)
  6. Cool and serve: Let the crumble cool for about 10 minutes—it’ll still be warm, but the filling will have thickened slightly. Serve it as is or topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Strawberry Crumble Recipe

Variations and creative twists

  • Make it gluten-free: Swap the all-purpose flour with a gluten-free flour blend. Oats are naturally gluten-free, but be sure to use certified gluten-free oats to avoid cross-contamination.
  • Go vegan: Replace the butter with a plant-based alternative, like coconut oil or vegan margarine. For a coconutty twist, use shredded coconut in the topping!
  • Try other fruits: Mix things up with a strawberry-rhubarb crumble or a mixed berry version using raspberries, blackberries, or blueberries. Peaches are also a fabulous addition in the summer.
  • Add nuts: For extra crunch, toss in some chopped pecans, walnuts, or almonds to the topping.

Serving ideas: elevate your crumble game

This strawberry crumble is perfect straight out of the oven, but a few little touches can take it over the top. Serve it in small ramekins or on fancy dessert plates for a dinner party, with a sprig of mint or a dusting of powdered sugar for a polished look. Pair it with vanilla ice cream for the classic combo or experiment with flavors like lemon sorbet or mascarpone cream.

Drinks to pair with your dessert

A fruity dessert calls for equally vibrant drinks! If you love wine, try a sweet Moscato or a chilled rosé—both bring out the strawberries’ natural sweetness. For non-alcoholic options, iced tea with a splash of lemon or a sparkling water infused with fresh mint makes a refreshing pairing.

Storage and reheating tips

If you’re lucky enough to have leftovers, cover the crumble tightly and store it in the fridge for up to 3 days. To reheat, pop it in a 350°F oven for 10-15 minutes until warm. For a quicker option, microwave individual portions for about 30 seconds. The topping may lose some crispness after reheating, but it’s still delicious!

Scaling the recipe up or down

Cooking for a crowd? Double the ingredients and bake the crumble in a 9×13-inch dish. Just keep an eye on the bake time—it may need an extra 5-10 minutes. For a smaller batch, halve the recipe and use a 6-inch round or 4×4-inch dish.

Troubleshooting common issues

  • If your topping sinks: This usually happens if the strawberries release too much liquid. Thaw and drain frozen strawberries well, or add a little extra corn starch if your berries are extra juicy.
  • If it’s too tart: Adjust the sugar to your taste! Sweeter strawberries may need less sugar, while tart ones might need more.

Why you’ll love this recipe

I hope this strawberry crumble brings as much joy to your table as it does to mine. It’s quick, versatile, and utterly comforting—perfect for cozy nights or sunny afternoons alike. Customize it, savor it, and make it your own!

Strawberry Crumble Recipe

FAQs

1. Can I use frozen strawberries?
Yes! Just thaw and drain them well before using to prevent a watery filling.

2. What’s the best topping for strawberry crumble?
Vanilla ice cream is a classic, but whipped cream or Greek yogurt also work wonderfully.

3. How do I know when it’s done?
Look for golden, crispy crumbs and bubbling juices at the edges of the pan.

4. Can I make this ahead of time?
Yes, you can assemble it and refrigerate it unbaked for up to 24 hours. Bake just before serving.

5. Why is my topping not crispy?
Make sure the butter is fully incorporated into the topping mixture. If it still doesn’t crisp up, try broiling it for 1-2 minutes at the end.

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Strawberry Crumble Recipe

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Bake the ultimate strawberry crumble with juicy strawberries and a buttery oat topping. Perfect with ice cream!

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale

Strawberry Filling

  • 2 lbs strawberries
  • ¼ cup corn starch
  • ¼ cup sugar
  • 1 tablespoon orange juice

Crumb Topping

  •  cup old fashioned oats
  •  cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup butter melted (1 stick)

Optional toppings

  • Vanilla Ice Cream or Sweetened Whipped Cream

Instructions

  1. Preheat your oven: Start by preheating your oven to 350°F. I always use this time to prep the ingredients, so everything’s ready to go once the oven’s hot.
  2. Prepare the strawberries: Dice your strawberries and place them in a large bowl. Sprinkle the corn starch over them, then toss gently to coat. Add the sugar and orange juice, and stir just enough to mix everything together without breaking up the berries.
  3. Transfer to the baking dish: Pour the strawberry mixture into your chosen dish, spreading it out evenly. Don’t worry if it looks a bit “dry”—those berries will release their juices as they bake.
  4. Make the crumble topping: In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, salt, and vanilla extract. Pour the melted butter over the dry mixture, then use a fork to mash everything together. You’re aiming for a crumbly texture with some larger chunks—it’s what makes the topping irresistible.
  5. Assemble and bake: Sprinkle the crumble topping evenly over the strawberries. Bake for 30-40 minutes, or until the topping is golden and you see the filling bubbling at the edges. (If the topping starts browning too quickly, just cover it loosely with foil.)
  6. Cool and serve: Let the crumble cool for about 10 minutes—it’ll still be warm, but the filling will have thickened slightly. Serve it as is or topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Serving ideas: elevate your crumble game

This strawberry crumble is perfect straight out of the oven, but a few little touches can take it over the top. Serve it in small ramekins or on fancy dessert plates for a dinner party, with a sprig of mint or a dusting of powdered sugar for a polished look. Pair it with vanilla ice cream for the classic combo or experiment with flavors like lemon sorbet or mascarpone cream.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert

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