The Best Strawberry Crumble Recipe (Sweet, Buttery & Easy to Make)

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 8 | Calories: 320 kcal per serving

Strawberry crumble is warm sweet strawberries topped with a buttery golden crumble. The fruit gets soft and juicy. The topping gets crispy and crumbly. Every bite is perfect with vanilla ice cream.

This is easier than pie. No rolling dough. No crimping edges. Just pile strawberries in a dish. Top with crumble. Bake. Done.

Fifty-five minutes from start to finish. A dessert that tastes like you worked all day but actually took less than an hour.

Why You Will Love This Recipe

Strawberry crumble is a summer classic. Here is what makes this recipe worth making.

It is incredibly easy. No complicated techniques. Mix fruit. Mix topping. Bake. Anyone can make this.

The topping is perfect. Buttery, sweet, and crispy. Not too thick. Not too thin. Just right.

Fresh strawberries shine. The baking concentrates their sweetness. The juices get thick and syrupy.

It works year-round. Use fresh strawberries in summer. Use frozen in winter. Both work great.

Leftovers are amazing. Eat it for breakfast the next morning. Cold crumble is surprisingly good.

Ingredients

For the strawberry filling:

• 2 lbs (900g) fresh strawberries, hulled and halved (or quartered if large)
• ½ cup (100g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For the crumble topping:

• 1 cup (125g) all-purpose flour
• ¾ cup (75g) old-fashioned rolled oats
• ⅔ cup (135g) brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup (115g / 1 stick) cold unsalted butter, cut into small cubes

Equipment Needed

• 9×9 inch baking dish or 9-inch deep dish pie plate
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Pastry cutter or fork

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish.

Step 2: Hull the strawberries and cut them in half. If they are very large, quarter them.

Step 3: In a large bowl, combine the strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss until the strawberries are evenly coated.

Step 4: Pour the strawberry mixture into the prepared baking dish. Spread it out evenly.

Step 5: In a medium bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.

Step 6: Add the cold cubed butter to the flour mixture.

Step 7: Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients. Mix until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.

Step 8: Sprinkle the crumble topping evenly over the strawberries. Cover the entire surface.

Step 9: Bake for 35 to 40 minutes until the topping is golden brown and the strawberry filling is bubbling around the edges.

Step 10: Remove from the oven. Let it cool for at least 15 minutes before serving. The filling will thicken as it cools.

Step 11: Serve warm with vanilla ice cream, whipped cream, or enjoy plain.

@healthygffamily

Substitutes & Swaps

Fresh strawberries: Frozen strawberries work. No need to thaw. Add 5 extra minutes to baking time.

Granulated sugar in filling: Adjust based on strawberry sweetness. Taste a berry. Add less sugar if very sweet.

Brown sugar in topping: Granulated sugar works. Brown sugar adds more caramel flavor.

Butter: Coconut oil works for dairy-free. Use cold solid coconut oil and cut it into the topping the same way.

Old-fashioned oats: Quick oats work but the texture is less chunky. Do not use instant oatmeal.

Variations

Mixed Berry Crumble: Use 2 cups strawberries, 1 cup blueberries, and 1 cup raspberries. Increase cornstarch to 3 tablespoons.

Strawberry Rhubarb Crumble: Use 1 lb strawberries and 1 lb chopped rhubarb. Increase sugar in filling to ¾ cup.

Nutty Strawberry Crumble: Add ½ cup chopped pecans or almonds to the crumble topping. Extra crunch.

Coconut Strawberry Crumble: Add ½ cup shredded coconut to the topping. Tropical twist.

Spiced Strawberry Crumble: Add ¼ teaspoon nutmeg and ¼ teaspoon ginger to the topping. Warm spices.

Tips & Tricks

Use cold butter. Cold butter creates a flaky crumbly texture. Room temperature butter makes it dense.

Do not overmix the topping. Stop when you see pea-sized butter pieces. Overmixing makes it greasy.

Adjust sugar to taste. Strawberries vary in sweetness. Taste them first. Very sweet berries need less sugar.

Do not skip the cornstarch. It thickens the juices. Without it, the filling is too runny.

Let it cool slightly. Hot filling is very liquidy. It thickens as it cools. Wait at least 15 minutes.

Bake until bubbling. The filling should bubble at the edges. This means the cornstarch has activated and the filling will thicken.

Cover with foil if browning too fast. If the topping gets too dark before the filling bubbles, tent loosely with foil.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	320 kcal
Total Fat	12g
Saturated Fat	7g
Carbohydrates	52g
Fibre	3g
Sugars	33g
Protein	3g
Sodium	85mg

Nutrition is based on one serving made with fresh strawberries and buttery crumble topping. Does not include ice cream.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries?

Yes. Do not thaw them. Use frozen straight from the bag. Add 5 extra minutes to baking time. The filling may be slightly more liquidy.

Why is my crumble topping hard?

You used melted butter instead of cold butter. Or you overmixed the topping. Use cold butter and mix just until crumbly.

Can I make this ahead?

Assemble it completely. Cover and refrigerate for up to 4 hours before baking. Bake when ready adding 5 extra minutes.

How do I store leftovers?

Cover and refrigerate for up to 4 days. Reheat in a 350°F oven for 15 minutes or microwave individual portions.

Can I freeze strawberry crumble?

Yes. Bake first. Cool completely. Wrap tightly and freeze for up to 3 months. Thaw and reheat in the oven.

Why is my filling watery?

You did not use enough cornstarch or you did not bake it long enough. The filling must bubble for the cornstarch to thicken it.

Can I double this recipe?

Yes. Use a 9×13 inch baking dish. All ingredient amounts stay proportional. Baking time stays the same.

The Dessert That Never Disappoints

Some desserts are complicated and risky. Strawberry crumble is not. It works every time. The strawberries get sweet and jammy. The topping gets golden and crispy. Serve it warm with ice cream and watch it disappear.

Make this when strawberries are in season. Make it again with frozen berries in winter. Enjoy it year-round.

Made strawberry crumble? Tell me in the comments if you used fresh or frozen berries and what you served it with. I want to hear how it turned out.