Strawberry Crumble

This strawberry crumble is filled with fresh, sweet and juicy strawberries with a crunchy brown sugar crumble topping. It’s an easy to make strawberry crisp that’s perfect spring and summer.

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).

Step 1:  

In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined.

Step 2:  

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.

Step 3:  

Transfer the crumble to the fridge until it’s time to top the strawberries.

Step 4:  

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. 

Step 5:  

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.

Step 6:  

Cool the strawberry dessert for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy!

Step 7:  

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