Strawberry crumble is everything you want it to be! Filled with ripe, juicy berries, it’s topped with a strawberry crumble topping that is perfectly moist, soft and yet crunchy. It’s simply delightful, and it’s one of the best ways to celebrate strawberry season!
I hope you’ll give this vibrant dessert a try- it’s so easy to make and delicious when topped with a scoop of ice cream.
Can you ever have too many strawberry desserts in your recipe line-up? Not in this house, that’s for sure.
In fact, we’ve got a completely free guide to the best Strawberry Recipes – don’t skip it!
We love the tiny, in-season local strawberries the most, of course, but we actually tend to enjoy them all year long! There’s just something about these sweet berries that works so well in a wide variety of desserts and baked treats.
Crumbles make such great desserts because they capture so many favorites in one easy dish. You’ve got the best of cookies (soft and a little crunchy too) as well as a fruit or other fillings.
Top it with ice cream or whipped cream and you’re golden! Let’s make this delicious strawberry crumble… and don’t forget to pin this post and save it for later.
Why You’ll Love this Strawberry Crumble
- Easy to Make
- Buttery, Crunchy Oats
- Simple, Wholesome Ingredients
- Serves a Crowd
- Great with Whipped Cream or Ice Cream
What’s the Difference Between a Cobbler, Crisp and Crumble?
These desserts are so similar!
Often, a crumble won’t include nuts or oats in the streusel topping, while a crisp does. A crisp might have a touch more crunch, while a crumble is a softer, less textural topping. However, there is a lot of overlap between these two types of desserts, and many crumbles do include oats – this fabulous strawberry crumble included!
A cobbler, on the other hand, features more of a biscuit or cake-like topping.
Strawberry Crumble Ingredients
Filling
- Fresh Strawberries – Choose ripe, but firm strawberries if possible.
- Cornstarch – For thickening, and turning the liquid from the strawberries into the most fabulous strawberry syrup.
- White Granulated Sugar – Takes the natural sweetness of the strawberries to the next level. Feel free to cut back on the sugar a little if you’re using very ripe strawberries!
- Lemon Juice – The acidity in the lemon juice balances the sweetness of the strawberries, and creates an additional layer of citrus flavor.
- Water – For a little more of that syrupy goodness!
Crumble Topping with Oats
- Rolled Oats – Use rolled oats (also called old-fashioned). Quick cooking (instant) oats won’t work as well for this recipe, as they tend to be cut smaller and won’t be quite as crispy.
- Butter – You’ll use salted butter, cut into cubes. Leave it cold instead of room temperature!
- Flour – All-purpose flour works well here. If you need to make this crumble gluten free, simply sub with a 1:1 gluten free flour!
- White Granulated Sugar – To sweeten the topping.
- Brown Sugar – Light brown sugar works best here – the additional molasses in brown sugar helps add a caramelized depth.
- Salt – To balance all the sweet.
- Cinnamon – Adds a subtle warmth and fragrance to this crumble topping.
Variations
- Add 1/4 cup sliced almonds or chopped pecans for even more crunch.
- Replace the lemon juice with vanilla instead – but just use one teaspoon. That’s plenty to create the welcome variation of additional flavor and fragrance.
How to Make this Strawberry Crumble
For the full step by step directions, see the printable recipe card at the end of this post!
- Preheat oven and grease your baking dish.
- In a small bowl, combine topping with pastry cutter (or back of fork). Set aside.
- Slice strawberries. In a large bowl, gently toss the strawberries with filling ingredients and then add them to your baking dish.
- Spread the topping across the strawberry filling.
- Bake as directed, until the strawberry crumble topping is golden brown.
Tips
- Ensure you’re using the correct size of baking dish! For this strawberry crumble recipe, we used my 11 inch oval Staub ceramic baking dish.
- Be sure to cut in the butter, as directed.
- Want an extra crispy topping? Pre-bake the crumble topping by spreading it out on a baking sheet. Bake at 350 degrees for approximately 10 minutes, and then proceed as directed.
- If your strawberries are extremely ripe (and sweet) you can easily reduce the sugar in this recipe by as much as half!
- Thoroughly stir the strawberries in their coating. This helps turn the strawberry juice into the most decadent sauce – like a strawberry syrup!
Halving, doubling or tripling a recipe? Use this Measurement Conversion Chart. Need a Baking Substitution? We’ve got those too!
Frequently Asked Questions
In many cases, the simple difference is that a crisp topping contains oats or nuts, and a crumble topping generally does not. However, in various parts of the world, they are the same type of recipe and similar ingredients, and do include oats.
Yes, you can use frozen strawberries in this strawberry crisp. Be careful to defrost them and drain off any excess moisture to allow the topping to fully crisp and not become soggy, though.
Make Ahead
- Assemble crumble topping, covering and storing in refrigerator.
- Chop strawberries, store in airtight container (up to one day ahead of time).
- To assemble, toss strawberries in sugar and add the crumble topping, baking as directed.
Serving Suggestions
- Top with No Churn Vanilla Ice Cream
- Or, try Cinnamon Ice Cream
- Cream Cheese Ice Cream
- Serve with Mascarpone Cream
- A Dollop of Whipped Cream
How to Store
- Room Temperature – Don’t leave this strawberry crumble out at room temperature for more than a few hours.
- Refrigerator – Refrigerate this strawberry crumble for up to three days in an airtight container.
- Freezer – You can freeze this dessert! Simply package in an airtight container or freezer bag for up to three months. Defrost in the refrigerator and reheat in the microwave or stove.
Nutritional Considerations
- Nut Free
- To Make it Gluten Free – Use gluten free flour.
- Vegetarian
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More Strawberry Recipes
Strawberry Crumble
Ingredients
Strawberry Filling
- 6 cups strawberries approximately 2 pounds fresh, sliced in half
- 3 tablespoons cornstarch
- ½ cup white granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
Crumble Topping
- ¾ cup rolled oats
- ½ cup unsalted butter cold, cut into cubes
- ½ cup all purpose flour
- ½ cup white granulated sugar
- ¼ cup light brown sugar packed
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350° F and grease baking dish.
- In a small bowl, combine oats, cubed butter, flour, sugars, salt and cinnamon with pastry cutter (or back of fork). Set aside. (Optional: pre-bake crumble topping)
- In a large mixing bowl, gently toss strawberries with cornstarch, sugar, lemon juice and water.
- Spread topping across the strawberry filling, breaking it up with your fingers if necessary.
- Bake 35-40 minutes, until the strawberry crumble topping is golden brown and strawberry mixture is bubbly.
- Place baking dish on a cooling rack. (This allows the strawberry sauce to set). Serve warm with ice cream or whipped cream.
Julie’s Tips
- Add 1/4 cup sliced almonds or chopped pecans for even more crunch.
- Replace the lemon juice with vanilla instead – but just use one teaspoon. That’s plenty to create the welcome variation of additional flavor and fragrance.
- Be sure to cut in the butter, as directed.
- Want an extra crispy topping? Pre-bake the crumble topping by spreading it out on a baking sheet. Bake at 350 degrees for approximately 10 minutes, and then proceed as directed.
- If your strawberries are extremely ripe (and sweet) you can easily reduce the sugar in this recipe by as much as half!
- Thoroughly stir the strawberries in their coating. This helps turn the strawberry juice into the most decadent sauce – like a strawberry syrup!
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
