This strawberry crumble is filled with fresh, sweet and juicy strawberries with a crunchy brown sugar crumble topping. It’s a quick and easy to make strawberry crisp that’s perfect spring and summer entertaining.
Why Should You Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Strawberry Dump Cake, Apple Cobbler from Cake Mix and Peach Cobbler with Cake Mix are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this easy strawberry crumble recipe to the blog. I know you’ll love it because:
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as a fresh summer strawberry crisp.
- Easy to make, easy to bake. This crumble topped strawberry dessert uses just a handful of ingredients to make. All you have to do is assemble and bake!
- A simple dessert with layers of flavor. The rich, sweet and juicy strawberry filling pairs perfectly with the buttery brown sugar and oat crumble. Top this strawberry crisp with cold vanilla ice cream and you have the perfect spring or summer dessert.
This easy and delicious strawberry crumble recipe requires only a handful of ingredients to make.
Gather flour, oats, brown sugar, ground cinnamon, salt and butter.
Strawberry Crumble Filling
Gather fresh sliced strawberries, sugar, cornstarch, vanilla extract and lemon juice.
This easy strawberry crumble is meant to be quick and delicious. Here are my recommended substitutions for this recipe if you need them:
- Fresh Strawberries: Feel free to use frozen strawberries if fresh isn’t available. You can also mix and match berries if you like! This recipe for strawberry crumble uses 2 pounds sliced strawberries or about 5 ½ cups sliced berries.
- Granulated Sugar and Light Brown Sugar: This crumble recipe calls for granulated sugar, but maple sugar would also work well to make this strawberry crisp refined sugar free.
- Cornstarch: This is used to thicken the juices from the strawberries. Use an equal amount of flour or arrowroot in place of the cornstarch.
- Vanilla Extract and Lemon Juice: Both are used as flavor enhancers for the strawberries. If you don’t have one or both, feel free to omit.
- All purpose flour: To make this strawberry dessert gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Rolled or Old Fashioned Oats: I love the hearty and cozy texture of rolled oats, but quick cooking oats can work well too. Make sure to use a gluten free brand if you need this roasted strawberry crumble to be gluten free.
- Ground Cinnamon: This is another flavor enhancer that pairs beautifully with the strawberries. Omit if you need to. Ground ginger or ground cardamom would also be lovely in this recipe.
- Butter: Feel free to use any butter you like. To make this crumble recipe vegan or dairy free, use a vegan, diary free or plant based butter.
How To Make
This buttery and deliciously indulgent strawberry crisp with crumble topping is ready to bake in as little as 10 minutes. Here’s how to make this wonderfully easy roasted strawberry dessert.
- Lightly grease a 9-inch round dish, 9 x 9 or up to an 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C). In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined.
- Using a pastry cutter, your hands or two forks, cut the cold cubed butter into the dry crumble topping until the crumble topping resembles wet sand with some larger crumbs. There should be no visible pieces of butter. Transfer the crumble to the fridge until it’s time to top the strawberries.
- In another large bowl toss the cleaned and halved strawberries with sugar, cornstarch, lemon juice and vanilla extract. Make sure all the strawberries are coated. Transfer the strawberry mixture to the prepared baking dish.
4. Top the strawberries with the brown sugar crumble. Bake the strawberry crisp for 30- 40 minutes or until the top is a beautiful golden brown and the roasted strawberry filling is bubbling around the edges of the baking dish. Cool the strawberry dessert for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy!
How To Freeze and Store and Serve
Store this easy strawberry crumble in an airtight container in the fridge for up to 3 - 4 days.
Freeze: Make and bake the crisp according to the strawberry crisp recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the strawberry dessert in the freezer for up to 2 months.
Thaw it in the refrigerator overnight and reheat the dump cake in the oven at 350 F (177 C) for 15 minutes or until warmed through. Note that this method is not the best way to make and serve this crisp, but it will still yield a tasty strawberry dessert.
The best way to serve this roasted strawberry crumble is warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top!
M’s Expert Tips
- Grease the bottom and sides of the baking dish to prevent the strawberries from sticking.
- Taste the strawberries. Some amount of sugar is needed to draw out the juices of the strawberries. However, if the strawberries are really sweet, the sugar can be reduced to ¼ cup (50 g).
- Use the flavor boosters. Mix in 2 - 3 tablespoons of lemon juice and a couple of teaspoons of vanilla extract to really enhance the taste of the strawberries.
- Let the strawberry dessert rest. Give this strawberry crumb dessert about 15 - 20 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
This can happen when too much butter is used in the crumble topping. Using too little butter can result in a crumble that is too dry. Start with 6 tablespoons (85 g) of butter. If the crumble seems too dry, add 1 tablespoon (14 g) butter at a time, up to 2 additional tablespoons (28 g) butter. The crumble should resemble wet sand with a few larger pieces mixed in.
As the fruit bakes, the juices from the fruit are released into the baking dish. Some fruits, especially berries, need the an additional thickener in order to set into a sauce like consistency. Cornstarch or other thickeners such as flour and arrowroot help the fruit juices turn into a thicker sauce like filling.
This depends on the type of fruit being used in the crisp. Fruits such as strawberries will need a bit more, while fruits like apples need a bit less. For this strawberry crisp, I use about 1 ½ teaspoons per cup of berries. This strawberry crumble recipe uses 3 tablespoons cornstarch for 5 - 6 cups of strawberries.
More Strawberry Recipes to Try
- Strawberry Dump Cake
- Strawberry Angel Food Cake
- Strawberry Pretzel Cheesecake
- Small Batch Strawberry Cupcakes
If you try this Strawberry Crumble recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Strawberry Crumble Recipe
- 1 9-inch oven safe baking dish (or any dish up to 11 x 7)
- 1 knife
Oat Crumble Topping
- ¾ cup (65 g) rolled or old fashioned oats
- ½ cup (60 g) all purpose flour
- ½ cup (100 g) light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 6 - 8 tbsp (57 - 113 g) cold unsalted butter, cubed
- 5 - 6 cups (908 g) strawberries, washed, hulled and halved
- ½ cup (100 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 lemon zested
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
- Lightly grease a 9-inch round dish, 9 x 9 or up to an 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C).
- In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined.¾ cup (65 g) rolled or old fashioned oats, ½ cup (60 g) all purpose flour, ½ cup (100 g) light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Using a pastry cutter, your hands or two forks, cut the cold cubed butter into the dry crumble topping until the crumble topping resembles wet sand with some larger crumbs. There should be no visible pieces of butter.6 - 8 tablespoon (57 - 113 g) cold unsalted butter, cubed
- Transfer the crumble to the fridge until it’s time to top the strawberries.
- In another large bowl toss the cleaned and halved strawberries with sugar, cornstarch, lemon juice and vanilla extract. Make sure all the strawberries are coated.5 - 6 cups (908 g) strawberries, washed, hulled and halved, ½ cup (100 g) granulated sugar, 3 tablespoon (24 g) cornstarch, 1 lemon zested, 2 tablespoon (30 ml) lemon juice, 1 teaspoon (5 ml) vanilla extract
- Transfer the strawberry mixture to the prepared baking dish. Top the strawberries with the brown sugar crumble.
- Bake the strawberry crisp for 30- 40 minutes or until the top is a beautiful golden brown and the roasted strawberry filling is bubbling around the edges of the baking dish.
- Cool the strawberry dessert for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy!