Strawberry Crumble

5 from 1 vote

Indulge in the irresistible flavors of fresh strawberries and a buttery crumble topping with this easy-to-make Strawberry Crumble Recipe. Bursting with freshness, this versatile dessert is a crowd-pleaser, with a delightful texture contrast and a nostalgic, comforting indulgence.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 218kcal

Author: Briana

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 flour with rolled oats, brown sugar, granulated sugar, kosher salt, and optional cinnamon. Pour in the melted, unsalted butter and stir well until well coated and crumbly. Place in the fridge to chill while you make the filling.
1 cup all purpose flour, ¾ cup rolled oats , ⅓ cup white sugar, ⅓ cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon cinnamon, ½ cup unsalted butter, melted
Combine the strawberries with sugar in a separate large mixing bowl and mix until the strawberries fully absorb the sugar. Add in vanilla extract,salt, and flour and stir until all of the strawberries are evenly coated.
32 ounces strawberries, hulled and quartered , ¼ cup white sugar, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 3 tablespoons all purpose flour
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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