Strawberry Crumble Recipe

There’s just something about a warm, bubbling fruit crumble that feels like a hug in dessert form. The combination of sweet, jammy strawberries and a golden, buttery oat topping is pure comfort. Whether you’re making this for a cozy night in or serving it at a summer gathering, this strawberry crumble is ridiculously easy and guaranteed to impress. Plus, you can customize it with different fruits, spices, and toppings to make it your own!

this RECIPE

A sweet memory of summer

Growing up, my grandmother had the most incredible strawberry patch. Every summer, my cousins and I would spend hours picking (and eating) the ripest, juiciest berries until our fingers were stained red. She always turned those strawberries into something special—jams, shortcakes, and my absolute favorite, her famous strawberry crumble. It was simple, with just the right balance of tart and sweet, and that crunchy, buttery topping? Perfection. I still remember the way the kitchen smelled as it baked, cinnamon and sugar caramelizing into a golden crust. Now, whenever I make this recipe, it brings me right back to those warm, sun-drenched afternoons.

The story behind strawberry crumble

Strawberry crumble is a spin on the classic fruit crisp, a dessert with deep roots in British and American baking traditions. Unlike a pie, crumbles and crisps don’t require a crust, making them incredibly easy to whip up. The idea of baking fruit with a simple topping dates back centuries, but during World War II, when rationing made pie crusts a luxury, fruit crumbles became a staple. Today, they’re a favorite for home bakers because they’re quick, forgiving, and endlessly adaptable.

🍓 Let’s talk ingredients!

Strawberries

The star of the show! Fresh strawberries give this crumble a juicy, sweet flavor with just a hint of tartness. If fresh strawberries aren’t in season, frozen ones work, too—just thaw and drain them first.

Cornstarch

This helps thicken the strawberry juices as they bake, preventing a runny crumble. If you’re out, you can swap it for arrowroot powder or a little all-purpose flour.

Sugar & Orange Juice

Sugar enhances the natural sweetness of the berries, while the orange juice adds a slight citrusy brightness. Lemon juice works just as well!

Old-Fashioned Oats & Flour

Oats add that signature crisp texture, while flour helps bind the crumble topping together. If you want a gluten-free version, use almond flour or a 1:1 gluten-free flour blend.

Brown Sugar & Cinnamon

Brown sugar gives the topping a deeper, caramel-like sweetness, while cinnamon adds warmth. Nutmeg or cardamom can add an extra layer of spice if you’re feeling adventurous.

Butter & Vanilla Extract

Butter is what makes the topping rich, golden, and deliciously crumbly. I always use melted butter because it mixes more evenly. Vanilla extract adds a hint of sweetness that ties everything together.

Kitchen tools you’ll need

You don’t need any fancy equipment for this, which is one of the reasons I love making it. Just grab:

• A mixing bowl for the filling and another for the topping
• A baking dish (8×8, 9-inch round, or 11×7 all work)
• A fork to mix the topping (no pastry cutter required!)
• A spoon to stir the strawberries and transfer everything to the dish

Step-by-step: Let’s bake this crumble!

1. Preheat & prep

Set your oven to 350°F. Grease your baking dish lightly with butter or non-stick spray.

2. Make the strawberry filling

Dice your strawberries and toss them in a bowl with the cornstarch. This step is key—it helps thicken the fruit as it bakes. Then, stir in the sugar and orange juice. Give it a gentle mix and pour everything into your baking dish.

3. Make the crumble topping

In a separate bowl, combine oats, flour, brown sugar, cinnamon, salt, and vanilla. Stir it all together, then drizzle in the melted butter. Use a fork to mix until you have a crumbly texture—chunks are good!

4. Assemble & bake

Sprinkle the crumble topping evenly over the strawberries. Bake for 30-40 minutes, until the fruit is bubbly and the topping is golden brown. If the crumble browns too fast, cover it loosely with foil.

5. Cool slightly & serve

Let the crumble sit for about 10 minutes before serving. This helps the juices thicken up a bit. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

🍏 Want to switch things up? Try these variations!

• Mixed Berry Crumble: Swap some of the strawberries for raspberries, blueberries, or blackberries.
• Apple-Strawberry Crumble: Add sliced apples for extra texture and a fall twist.
• Nutty Crunch: Stir chopped pecans or almonds into the topping for extra crunch.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
• Vegan Twist: Replace butter with coconut oil or a plant-based butter alternative.

How to serve & make it extra special

This crumble is already amazing on its own, but if you want to take it up a notch:

• Ice cream: Vanilla is a classic, but caramel, cinnamon, or strawberry flavors also work beautifully.
• Whipped cream: Light and fluffy, it adds the perfect contrast to the warm filling.
• Yogurt: A spoonful of Greek yogurt makes this crumble totally breakfast-worthy.
• Powdered sugar: A light dusting before serving gives it a bakery-style finish.

🍷 The best drinks to pair with strawberry crumble

• Coffee: A bold espresso or a creamy latte balances the sweetness.
• Tea: Chamomile, earl grey, or a fruity herbal tea work great.
• Wine: A sweet Moscato or rosé complements the fresh fruit flavors.

Storing & reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Pop it in a 350°F oven for 10-15 minutes to crisp up the topping again. The microwave works, too, but the topping won’t be as crunchy.

Adjusting for different servings

This recipe serves about 6-8 people, but you can easily adjust it:

• For a smaller batch, halve the ingredients and bake in a 6-inch dish.
• For a crowd, double everything and use a 9×13 pan—just add 5-10 minutes to the bake time.

Troubleshooting: Avoid these common mistakes

• Watery filling? Make sure to mix the strawberries well with cornstarch before baking.
• Too dry? If the crumble topping looks powdery, add an extra tablespoon of melted butter.
• Topping too dark? Cover with foil if it browns too fast.

Give it a try!

This strawberry crumble is one of those desserts that’s easy to make but tastes like you spent hours in the kitchen. Whether you stick to the classic version or get creative with add-ins, it’s guaranteed to be a hit. Try it out, and let me know how you made it your own!

FAQs

1. Can I use frozen strawberries?
Yes! Just thaw and drain them first to avoid excess liquid.

2. How do I make this less sweet?
Cut the sugar in half or use a natural sweetener like honey.

3. Can I use quick oats instead of old-fashioned oats?
Yes, but the topping will be softer and less crunchy.

4. What if I don’t have orange juice?
Lemon juice or even a splash of balsamic vinegar can work.

5. Can I make this ahead of time?
Yes! Assemble the crumble and refrigerate it unbaked for up to 24 hours. Bake when ready.

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