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A bowl of strawberry crisp topped with oat crumble, garnished with two strawberry slices and a green mint leaf, with a spoon in the bowl.
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Strawberry Crumble

This easy Strawberry Crumble is made with fresh, juicy strawberries and topped with a buttery oat crumble that bakes up golden and crisp. It’s a simple, budget-friendly dessert that’s perfect for summer gatherings or an easy weeknight treat.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 382kcal
Author: Wendy

Equipment

  • 8x8-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 8x8-inch baking dish.
  • In a large bowl, toss strawberries with sugar, lemon juice, cornstarch, and vanilla. Spread evenly in the baking dish.
    A glass bowl filled with chopped strawberries and rhubarb topped with a layer of white sugar and cornstarch on a white surface.
  • In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
    A bowl of sliced strawberries, a bowl with brown sugar, flour, and oats, and two small dishes containing sugar and ground spices on a white surface.
  • Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.
    A bowl of sliced strawberries, a bowl of oat crumble topping, and two small dishes containing salt and ground cinnamon on a white surface.
  • Sprinkle the crumble topping evenly over the strawberries.
    A white bowl filled with an unbaked oat crumble topping viewed from above on a plain white surface.
  • Bake uncovered for 35–40 minutes, or until the topping is golden and the filling is bubbling.
    A round baking dish of strawberry crisp with oat topping, garnished with fresh strawberries, on a red-and-white checkered cloth next to a wooden spoon and a bowl of strawberries.
  • 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.

Nutrition

Serving: 1Serving | Calories: 382kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 234mg | Fiber: 3g | Sugar: 34g | Vitamin A: 485IU | Vitamin C: 57mg | Calcium: 45mg | Iron: 2mg