Strawberry Crumble Recipe
Fresh strawberries swimming in their own juices and topped with a crisp, buttery, crunchy crumble make this Strawberry Crumble Recipe an easy and irresistibly delicious dessert.
And make sure to note our little crumbly topping tip, which makes this the VERY Best Strawberry Crumble!
Table of Contents
Why You Will Love This Recipe
Seasonal Fruit: This recipe uses fresh, seasonal strawberries, packed with flavor and natural sweetness. Using in-season fruit ensures that your dessert will taste its absolute best.
Simple Preparation: The recipe is easy to follow and requires minimal preparation time, making it a great option for those who want a quick dessert or are new to baking.
Versatile: You can serve this Strawberry Crumble as a standalone dessert or pair it with your favorite ice cream, whipped cream, or custard for extra indulgence.
Crowd-Pleaser: The combination of juicy strawberries, a buttery crumble topping, and a touch of tartness from the lemon zest is sure to please a wide range of palates.
Nutritious: Strawberries are a great source of vitamins, antioxidants, and fiber, while the oat-based crumble topping provides a source of whole grains.
Customizable: You can easily substitute other seasonal fruits, like peaches or blueberries, to create a crumble perfect for any time of the year.
Beautiful Presentation: The vibrant red color of the strawberries contrasted with the golden crumble topping makes for a visually appealing dessert perfect for dinner parties or special occasions.
What’s the Difference Between a Strawberry Crisp and a Strawberry Crumble?
A strawberry crisp has oatmeal as a topping, whereas a strawberry crumble recipe does not. Instead, a crumble topping is simply flour, sugar, and butter, with maybe a spice or two tossed in for good measure.
These two simple dessert recipes have much more in common than differences.
- They are among the easiest desserts, requiring no more than 15 minutes of active time.
- They are both, and I truly mean this in the very best way: humble desserts. There is nothing high-falutin or pretentious about a crisp or a crumble. But, they are my favorite desserts, and when given the opportunity, they are often my choice on a restaurant menu.
- There are endless variations to both of these simple recipes; add some vanilla extract to the fresh berries (or frozen berries), add a little orange or lemon zest to the berries, toss in some of your favorite chopped nuts to the crumble or crisp topping, or swap out the strawberries for any berry!
- Use a combination of berries! (I steer clear of adding apples to this recipe as the strawberries will cook much quicker…you’ll either end up with mushy strawberries or still crisp apples)
If you are looking for a recipe for a Strawberry Crisp, have no fear, I’ve got you covered there too. Just pop on over for our Strawberry Crisp Recipe here.
What is the Crumbly Topping Tip?
Well, it is actually two tips. First, leave your pastry blender in the drawer and use your fingers to really crumble the dry mixture with the butter, leaving no dry ingredients in the bowl.
And second, make the topping ahead of time and refrigerate it. Top the berries with the topping right before you pop your Strawberry Crumble Recipe into the oven. These two tips will produce a crispy topping that pairs perfectly with the cooked strawberries.
I am a purist with my Strawberry Crumble Recipe, I don’t like ice cream or cream getting in the way. My mom, however, is just the opposite. Her perfect dessert will have a big scoop of vanilla ice cream topping it. To each their own!
Whether you add ice cream, cream, or nothing, this easy dessert made with simple ingredients is the perfect summer dessert and a great way to use that bumper crop of fresh, juicy strawberries.
Frequently Askes Questions
Prepare the Topping: Mix the dry ingredients (flour, brown sugar, white sugar, cinnamon, and salt) and combine them with the butter until you have large, heavy crumbs. This is your crumble topping. Instead of refrigerating it, you can store it in an airtight container in the refrigerator for up to 2 days.
Prep the Strawberries: Wash and hull the fresh strawberries. Cut any large strawberries in half so they are all close to the same size. Place them in a baking dish and sprinkle with cornstarch and sugar. If preparing this step in advance, cover the baking dish with plastic wrap and refrigerate until ready to bake.
Assemble and Bake: When ready to bake the crumble, remove the prepared strawberries from the refrigerator and preheat the oven to 350°F. Take the crumble topping out of the refrigerator and crumble it over the strawberries. Bake as directed in the recipe, adding a few extra minutes to account for the chilled ingredients.
Leftover strawberry crumble can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave before serving.
Strawberry Crumble Recipe
Ingredients
- 1 1/4 cups of all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 stick/1/2 cup of butter at room temperature
- 1/2 teaspoon of cinnamon
- pinch of salt
- 2 pounds fresh strawberries washed and hulled
- 2 tablespoons corn starch
- 1/8 to 1/3 cup of sugar
Instructions
- Preheat the oven to 350°F if planning to bake your crumble immediately.
- Mix topping ingredients by combining them in a medium bowl and pressing them together with your fingers. Make sure no flour is showing and that all the butter has been absorbed into the flour and sugar mixture. You will have large, heavy crumbs, more like chunks.
- Put the bowl with the topping mixture into the refrigerator, the longer you can leave it the better it will be.
- While the topping is chilling, place the strawberries in an even layer into a 7" by 11" or equivalent baking dish or baking pan. Cut any large strawberries in half so that they are all close to the same size.
- Sprinkle cornstarch and sugar over the top of the strawberries. Truthfully, depending on the sweetness of your berries, you could probably get away with no sugar. I typically opt for about 1/8 of a cup of sugar.
- You can prepare the recipe up to this point ahead of time, just wait to sprinkle the sugar & cornstarch over the strawberries until right before you sprinkle the topping. Just put some wrap or other cover over the berries and tuck them in the fridge until you are ready to pop them in the oven. (If you haven't already, preheat the oven to 350°F)
- Crumble the topping over the strawberries and bake for 45-50 minutes until there is bubbling liquid around the edges and the crumb topping is golden brown.
- Let the crumble sit for a few minutes before serving.
- I prefer my crumble just plain, but my mom likes vanilla ice cream or whipped cream on hers.
Nutrition
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