Indulge in the irresistible combination of sweet, juicy strawberries and a buttery crumbly topping with this easy Strawberry Crumble Recipe. Perfect for strawberry season, this delicious dessert is made with simple ingredients, and is best enjoyed with a big scoop of vanilla ice cream!
If you're searching for an easy strawberry dessert, this delicious strawberry crumble is satisfying and simple. In season, sweet strawberries with a buttery oat crumble topping make the perfect balance to satisfy your sweet tooth.
You may also like these air fryer peaches, these frozen granola yogurt bars, or this sugar free apple crumble.
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❤️Why we love this recipe
- Made with simple ingredients. Made with pantry staples, you can find anything you don't already have on hand in nearly any grocery store. Pair these simple ingredients with some yummy local strawberries and you're in for the perfect summertime treat!
- Easy recipe. This recipe is easy for bakers of all skill levels. With minimal prep work and time, simple techniques, and few dishes, it's an ideal choice for both novice and experienced bakers. It's almost impossible to mess up if you follow along with our detailed step-by-step instructions!
- Crowd-pleaser. Whether you're hosting a family gathering or a dinner party, this recipe is sure to impress your guests.
🍓Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Fresh strawberries - We take whole strawberries, then hull and quarter them, or cut them into smaller pieces if the strawberries are very large.
- Granular white sugar & brown sugar
- Vanilla extract
- Unsalted butter
- Kosher salt - Just a bit, to balance the sweetness of the filling and in the crumble topping.
- Rolled oats - Also known as old fashioned oats. We don't recommend using quick oats or steel cut oats for this recipe, as the texture just won't be right.
- All purpose flour
- Cinnamon - Optional.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Reduced sugar version - Swap the regular sugar with your favorite granular and brown sugar replacements. We like Swerve sweeteners.
- Low carb - Follow the same steps to reduce the sugar as above, and swap the all purpose flour with almond flour.
- Gluten free - Use a gluten free 1:1 flour, we like Bob's Red Mill in place of all purpose flour, make sure to use certified gluten-free oats, and use corn starch or tapioca starch to thicken the mixture with the berries.
- Vegan - Swap the butter with vegan butter, that's it!
- Citrusy - You can always add a bit of lemon juice or lemon zest to the strawberry filling for extra flavor, or you can try a bit of fresh orange juice and orange zest.
- Add more fruits - Add your favorite fresh berries like blueberries, raspberries, blackberries, or cherries to the strawberry mixture.
🔪Prep work
- Preheat the oven to 350°F.
- Grease a 9x13 baking dish with butter or baking spray.
- Wash, hull, and quarter the strawberries.
- Measure out all remaining ingredients.
📋Instructions
In a medium mixing bowl, combine the dry ingredients of flour, oats, brown sugar, granulated sugar, salt, and cinnamon. (Image 1)
Pour in the melted butter and stir well until well coated and crumbly. (Image 2) Place in the fridge to chill while you make the strawberry filling.
Combine the chopped strawberries and sugar in a separate large mixing bowl and mix until the strawberries fully absorb the sugar. (Image 3)
Add in the salt, vanilla extract, and flour and stir until all of the strawberries are evenly coated. (Image 4)
Pour the strawberry mixture into the greased baking dish. (Image 5)
Add the buttery crumble mixture to the top of the strawberries. (Image 6)
✨Pro Tip: Bake time will vary depending on your oven and the size of the baking pan you use. We do recommend using a large, shallow baking pan so that the strawberry juices don't pool up and make a gooey, overly wet mess. Avoid deep pans!
Bake in the preheated oven for 35-40 minutes until the fruit is bubbly and the topping is golden brown. Allow to cool for 5-10 minutes for the juices to settle before serving. Serve warm with vanilla ice cream on top. Enjoy!
✨Tips & tricks
- Use a large, shallow baking dish. As mentioned above, you want to make sure to use a baking dish that is not too deep, or else the liquid released from the strawberries will create a soupy texture.
- Use fresh, in-season strawberries. Obviously, you can make this dessert any time of year, but it tastes the best in the summer time with ripe strawberries!
- Allow the crumble to rest before serving. This gives the hot berries time to cool down a bit and for the moisture to re-distribute and settle. That way, you don't end up with any soupy-ness, or a burnt mouth!
- Serve hot! This dish is best served fresh while it's still nice and warm with a scoop of ice cream. 🙂
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💭Frequently Asked Questions
If you have any leftover strawberry crumble, allow it to cool off at room temperature, then store in an airtight container and store it in the refrigerator for 3-4 days. To freeze, allow it to cool off completely, and place in a freezer-safe container for up to 4 months. Defrost overnight in the fridge and reheat in the oven or gently in the microwave.
Yes, with a few considerations! You may need to bake the crumble for a bit longer if using frozen fruit. You may also want to add about an extra 1 teaspoon of flour to help absorb the excess liquid that the strawberries will release.
Yes! Follow all of the steps to prepare the crumble up to one day in advance. Keep your prepped crumble in the baking dish, cover it with aluminum foil or plastic wrap, and store it in the fridge until time to bake.
More Recipes To Consider
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📖 Recipe
Strawberry Crumble
Equipment
- 9x13 baking dish
- mixing bowls
- Rubber Spatula
Ingredients
Crumble topping
- 1 cup all purpose flour
- ¾ cup rolled oats
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon (optional)
- ½ cup unsalted butter, melted (1 stick)
Strawberry filling
- 32 ounces strawberries, hulled and quartered (two 16-ounce containers)
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 tablespoons all purpose flour
Instructions
- Preheat the oven to 350°F. Grease a large baking dish with butter or cooking spray and set aside.
- In a medium-sized mixing bowl, combine 1 cup of flour with ¾ cup rolled oats, ⅓ cup of brown sugar, ⅓ cup of granulated sugar, 1 teaspoon of kosher salt, and 1 teaspoon of cinnamon. Pour in the 1 stick of melted, unsalted butter and stir well until well coated and crumbly. Place in the fridge to chill while you make the filling.
- Combine the strawberries with ¼ cup of sugar in a separate large mixing bowl and mix until the strawberries fully absorb the sugar. Add in the 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and 3 tablespoons of flour and stir until all of the strawberries are evenly coated.
- Pour the strawberry mixture into the prepared baking dish. Sprinkle the crumb mixture evenly over the top of the strawberries. Bake in the preheated oven for 35-40 minutes until the fruit is bubbly and the topping is golden brown.
- Allow to cool for about 5 minutes before digging in. Serve warm with a scoop of vanilla ice cream, and enjoy!
- If you have any leftover strawberry crumble, allow it to cool off at room temperature, then store in an airtight container and store it in the refrigerator for 3-4 days. To freeze, allow it to cool off completely, and place in a freezer-safe container for up to 4 months. Defrost overnight in the fridge and reheat in the oven or gently in the microwave.
Notes
- Use a large, shallow baking dish. As mentioned above, you want to make sure to use a baking dish that is not too deep, or else the liquid released from the strawberries will create a soupy texture.
- Use fresh, in-season strawberries. Obviously, you can make this dessert any time of year, but it tastes the best in the summer time with ripe strawberries!
- Allow the crumble to rest before serving. This gives the hot berries time to cool down a bit and for the moisture to re-distribute and settle. That way, you don't end up with any soupy-ness, or a burnt mouth!
- Serve hot! This dish is best served fresh while it's still nice and warm with a scoop of ice cream. 🙂
- To use frozen strawberries: You may need to bake the crumble for a bit longer if using frozen fruit. You may also want to add about an extra 1 teaspoon of flour to help absorb the excess liquid that the strawberries will release.
- To make-ahead: Follow all of the steps to prepare the crumble up to one day in advance. Keep your prepped crumble in the baking dish, cover it with aluminum foil or plastic wrap, and store it in the fridge until time to bake.
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