This strawberry crumble is simply made with simple ingredients that include a thick filling of fresh, sweet strawberries topped with a buttery, brown sugar crisp topping that is baked until golden and bubbly!
Enjoy it warm or at room temperature with a scoop of vanilla ice cream. It’s a quick and easy crumble recipe that is perfect for a last-minute summer dessert, potlucks, BBQs, and Fourth of July parties.
Table of contents
Easy Strawberry Crumble
It’s one of my favorite time of year! Oh, sweet strawberry season, how I love thee! I can’t wait til they start showing up at the farmers market! could eat a bowl of strawberries in one sitting. Those plump juicy strawberries are nothing less than heaven-sent, so use them up while you can! Strawberry ice cream, strawberry banana oatmeal bars, and one of my all-time favorites, this strawberry crumble recipe!
A fruit crumble has everything you need in a dessert. Its base is a sweet, syrupy filling loaded with fresh berries. The topping is a delicious buttery brown sugar crispy crumble that bubbles when baked. And yes, some might call it a crisp, but let’s just call it amazing.
Why this recipe works
- A quick and easy last-minute dessert or something simple when the mood strikes.
- Easily transportable and can be served right out of the baking dish.
- Customizable in many ways such as the berries you choose, whether you make a gluten-free version, or even if you use fresh or frozen berries.
- Delicious and sweet with a balance of texture.
- A great way to use up ripe berries.
- It’s always a hit at parties, especially when served with ice cream or whipped cream.
- Freezer friendly so it can keep for months!
- It’s similar to the healthy apple crisp I make in the fall and we LOVE that one too!
FOR THE STRAWBERRY FILLING
- Strawberries – Diced. Fresh is recommended, but frozen works too with a little added sugar.
- Cornstarch – To help thicken the filling to create a sturdy base for the crumble topping.
- Sugar – Needed to extract the juice from the strawberries.
- Orange juice – A little liquid and citrus flavor needed to make the thick syrupy filling. You can also use a little lemon juice instead.
FOR THE CRUMB TOPPING
- Old fashioned oats – A common ingredient in a crisp topping!
- All-purpose flour – Brings the crumble topping together and gives it structure.
- Brown sugar – The sweet crunchy bit of the topping, when combined with the filling gives it taste and texture. Substitute coconut sugar if preferred.
- Vanilla extract – A layer of flavor present in many baked desserts.
- Cinnamon – The combination of brown sugar and cinnamon is amazing.
- Salt – A nice balance to the sweet and brings out the other ingredient flavors.
- Butter – Melted.
How to Make this Recipe
This recipe will come together in just a few steps with this easy-to-follow recipe!
Step 1: Toss strawberries and corn starch in a bowl and give it a stir. Then add the sugar and a Tbsp of orange juice and gently combine to incorporate the sugar.
Step 2: In a separate bowl, combine the oats, flour, brown sugar, salt, cinnamon, and vanilla extract and stir those dry ingredients together. Pour the melted butter over top and stir/mash until thick crumbs form.
Step 3: Pour the strawberries into a re rectangle or square baking dish then sprinkle the crumble topping over the entire top.
Step 4: Bake in a preheated oven until bubbles appear along the sides and the topping is lightly brown.
1: Add another fruit like blueberries, blackberries, rhubarb, or apples.
2: Substitute flour for the cornstarch in the fruit mixture. You may notice it a bit heavier, but it still works.
3: Use certified gluten-free oats, cornstarch, and gluten-free all-purpose flour for a gluten-free strawberry crumble.
Baking & Serving Tips
- Swap the ice cream for whipped cream. Or, when you’re lacking self-control which is half the fun, use both!
- You can use frozen strawberries if desired but add another tablespoon of corn starch to the strawberries since they are usually softer.
- Use any 1/2 cup mixture of white sugar and brown sugar in the topping if preferred.
- If crumb topping isn’t browning enough after the strawberry mixture is bubbling, turn the oven on broil, and broil for 3-5 minutes watching very carefully not to burn.
- If topping is browning too quickly, cover with aluminum foil for the rest of the baking time.
This crumble recipe is perfect when served immediately, but just as good the next day. It’s a great make-ahead dish that can be stored covered for up to 4 days. Freezable for up to 2 months as well!
For a quick reheat, especially if you’re just reheating a piece or two, pop it in the microwave. Otherwise, reheat in the oven until warmed throughout.
- 2 lbs strawberries
- 1/4 cup corn starch
- 1/4 cup sugar
- 1 tablespoon orange juice
- 2/3 cup old fashioned oats
- 2/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
- Vanilla Ice Cream or Sweetened Whipped Cream
- Preheat oven to 350˚F.
- Place diced strawberries in a large bowl and sprinkle with corn starch. Stir to combine
- Then add the 1/4 cup sugar and tablespoon orange juice and gently stir to incorporate the sugar.
- Pour the strawberries into a 11×7, 8×8 or 9 inch round baking dish
- In a separate bowl, add the oats, flour, brown sugar, salt, cinnamon and vanilla extract and stir to thoroughly combine.
- Pour the melted butter over top and, using a fork, stir/mash until the flour and oats are completely coated and forms thick crumbs.
- Sprinkle the topping over the strawberries in the dish.
- Bake at 350˚F for 30-40 minutes or until bubbles appear along the sides and the crispy topping is lightly brown. (cover with aluminum foil if crumble brown faster than bubbling fruit is reached at 30 minutes)
- Serve warm. Top with vanilla ice cream if desired.