Strawberry Crumble
There is just something so simple and sweet about this Strawberry Crumble that makes it feel like summertime in a baking dish. Juicy strawberries bubbling away under a buttery oat topping? Yes ma’am. It’s one of those easy desserts I can throw together without much fuss, and it always disappears fast.
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I love making this when strawberries are on sale (because you know I’m grabbing them when the price drops). It feels fancy enough for company but simple enough for a Tuesday night. And if I’m being honest, a scoop of vanilla ice cream melting over the top is my favorite way to serve it.
If you love easy fruit desserts like this, you’ll also want to check out my Apple Cobbler Cake Recipe, Cherry Apple Crisp, and Apple Blackberry Crumble. They’re all simple, budget-friendly, and perfect for feeding a hungry crew.
Why You’ll Love This Recipe
- Simple Ingredients: Everything in this recipe is pantry staples plus fresh strawberries. Nothing fancy required.
- Budget-Friendly Dessert: It’s perfect when strawberries are in season and on sale.
- Easy to Make: Just mix, sprinkle, and bake. No complicated steps.
- Perfect Texture: You get that bubbly, jammy fruit filling with a golden, buttery crumble on top.
Ingredients
Strawberry Crumble
Equipment
- 8×8-inch baking dish
- Large Mixing Bowl
- Medium Mixing Bowl
- Pastry cutter (or your fingers)
- measuring cups and spoons
Ingredients
For the Strawberry Filling:
- 4 cups fresh strawberries hulled and sliced
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Crumble Topping:
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
Instructions
- Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
- In a large bowl, toss strawberries with sugar, lemon juice, cornstarch, and vanilla. Spread evenly in the baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.
- Sprinkle the crumble topping evenly over the strawberries.
- Bake uncovered for 35–40 minutes, or until the topping is golden and the filling is bubbling.
- Let cool for 10 minutes before serving.
Notes
- Slice the strawberries evenly so they cook at the same rate.
- Press some of the crumble together in your hands to create bigger topping clusters.
- Bake until you see active bubbling, not just a lightly browned top.
- Let it rest before serving so the filling thickens properly.
Storage
Storage:Store leftovers covered in the refrigerator for up to 3 days. Reheating:
Warm individual portions in the microwave for 30–45 seconds, or reheat the full dish in a 325°F oven until warmed through. Freezing:
You can freeze the baked crumble once fully cooled. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warm.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use cold butter straight from the fridge for the crumble topping. That’s what gives you those perfect crumbly clusters.
- Don’t skip the cornstarch—it helps thicken the filling so it’s not runny.
- If using frozen strawberries, don’t thaw them first. Just toss with an extra teaspoon of cornstarch and bake as directed.
- For extra crunch, stir ¼ cup chopped pecans or walnuts into the topping.
- Want a little twist? Add a handful of blueberries or raspberries to the strawberry filling for a mixed berry version.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! No need to thaw them. Just add an extra teaspoon of cornstarch to help with the extra moisture.
The topping should be golden brown, and you’ll see the strawberry filling bubbling around the edges.
Absolutely. Double the ingredients and bake it in a 9×13-inch dish. You may need to add a few extra minutes to the baking time.
Yes, you can assemble it earlier in the day and refrigerate it until ready to bake. Just add a few extra minutes to the bake time if it’s going in cold.
