This easy Strawberry Crumble recipe is the perfect dessert to cure any sweet tooth. Juicy strawberries make the best strawberry filling that is topped with a crunchy buttery crumble topping.
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Why This is the Best Strawberry Crumble Recipe
- Easy dessert recipe with simple ingredients that is ready within a hour.
- Fresh or frozen strawberries can be used which means you can make this yummy dessert any time you want, not just during strawberry season.
- A great dessert for entertaining but simple enough to have any day of the week.
- Can be enjoyed warm, room temperature or cold with ice cream or whipped cream.
Strawberry Crumble Ingredients
- Strawberries
- Cornstarch
- Sugar
- Lemon Juice
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Brown Sugar
- Salted Butter
Substitution Suggestions
- Strawberries: Fresh strawberries or frozen strawberries can be used. If using frozen, no need to thaw them. The bake time will increase by 5-10 minutes. You can also add other fruit or fresh berries: blueberries, raspberries or rhubarb are great options. Keep the total amount of fruit around 4 cups.
- Cornstarch: All purpose flour can be used, but I would only use 2 tablespoons. The flour will make the strawberry layer a little cloudy looking too.
- Lemon Juice: Orange juice or lime juice can be used too. Instead of juice you could also use lemon zest or orange zest.
- Pure Vanilla Extract: I recommend using pure extracts. Imitation extracts can leave an unwanted after taste in your baked goods.
- All Purpose Flour: Whole wheat flour or white whole wheat flour can be substituted. They are both just as delicious in this recipe!
- Salted Butter: Feel free to use unsalted butter and add ½ teaspoon of salt to the crumble mix.
Sweet strawberries and an easy crumble recipe are what makes this fruit crumble such a delicious dessert.
How to Make Strawberry Crumble
- Preheat oven to 350°F and find your favorite 2 quart baking dish. You can use a 8x8, 9x9 or 11x7 baking dish. A 9x13 will be a little too big, but you can double the recipe and use a 9x13.
- Wash and hull the strawberries and then slice them in half.
- In a large mixing bowl, combine strawberries and cornstarch until strawberries are coated well.
- Next, stir in the white sugar, lemon juice and vanilla extract.
- Evenly spread the strawberry mixture in the baking dish.
Strawberry Crumble Topping
- In a separate bowl, combine the all purpose flour and brown sugar.
- Using a pastry cutter, fork or your fingers cut in the softened butter until it resembles course crumbs, about the size of peas.
- Now evenly sprinkle the crumble mixture over the strawberries.
- Immediately bake the crumble for 40-45 minutes until top is golden brown and berries are bubbly. Add an extra 5-10 minutes bake time if using frozen whole strawberries.
- Let cool at least 15 minutes before serving. Serve with a big scoop of vanilla ice cream or whipped cream.
Crumble, Cobbler, Crisp and Brown Betty
Ever wonder what the difference between all these desserts are? Let me break it down for you.
- Crumble: A crumble topping has a dense and crispy topping made from flour, sugar and butter and without oats.
- Cobbler: Cobblers have a biscuit or cake topping baked over the fruit.
- Crisp: Fruit crisp toppings are like a streusel typically made with oats, flour, sugar and butter. Some will have nuts as well.
- Brown Betty: A brown betty has a crumb mixture without oats and is usually layered throughout the fruit before baking.
Strawberries are one of my favorites! Here are some other yummy strawberry recipes to check out: Strawberry Rhubarb Bars, Strawberry Banana Muffins, Strawberry Cheesecake Brownies, Strawberry Shortcake Icebox Cake, and Homemade Strawberry Ice Cream.
Storing
Store the cooled strawberry crumble in an airtight container in the fridge for up to 4 days.
Reheating
To keep the crumble topping crisp reheat the leftover strawberry crumble in a 350°F oven for 15 minutes or until warmed through. Remember you are only warming it through not cooking it until bubbly again. Or you can reheat in the microwave, but the topping will not be as crunchy.
Tips for Easy Strawberry Crumble
- Cut the strawberries in half if using fresh.
- No need to thaw frozen whole strawberries. Use them frozen in the recipe and add 5-10 minutes to the bake time.
- Use a 8x8, 9x9 or 11x7 baking dish. You'll need around a 2 quart baking dish. To use a 9x13 baking dish, double the recipe.
- Use room temperature or softened butter when making the crumble topping. It comes together quick and creates the perfect crisp crumble topping.
- Serve it warm, room temperature or chilled. Either way is super delicious!
FAQs About Strawberry Crumble
Strawberry crumble has a strawberry filling and is topped with a crumble topping made from flour, brown sugar and butter.
Using the right amount of butter will get the perfect crunch. Too much butter will create a greasy and soggy topping, and too little butter will make a very dry topping.
Yes, frozen strawberries can be used in a strawberry crumble. They are frozen at the peak of their ripeness so they are always sweet and delicious. No need to thaw them either. Follow the recipe instructions and add 5-10 minutes to the bake time.
Yes! The best way is to make the filling and topping, and then store them separately in the fridge until ready to bake. This helps keep the topping crisp and not absorbing to much moisture before being baked.
Divide the strawberry base into 6 oven proof ramekins and then evenly top the strawberries with the crumble topping. Since the crumble is being baked in smaller dishes it will bake faster. Check the crumble after 25 minutes. The topping should be golden brown and the strawberries bubbly.
Strawberry Crumble
Ingredients
- 2 pounds strawberries, hulled and sliced in half
- ¼ cup corn starch
- ½ cup sugar
- 1 tablespoon lemon juice
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour
- ¾ cup brown sugar
- ½ cup salted butter
Instructions
- Preheat oven to 350°F and find your favorite 2 quart baking dish. You can use a 8x8, 9x9 or 11x7 baking dish.
- In a large mixing bowl, combine strawberries and corn starch until strawberries are coated well.
- Next, stir in the sugar, lemon juice and vanilla extract.
- Evenly spread the strawberry mixture in the baking dish.
- In a separate bowl, combine the all purpose flour and brown sugar.
- Using a pastry cutter, fork or your fingers cut in the softened butter until it resembles course crumbs, about the size of peas.
- Now evenly sprinkle the crumbs over the strawberries.
- Immediately bake the crumble for 40-45 minutes until top is golden brown and berries are bubbly. Add an extra 5-10 minutes bake time if using frozen whole strawberries.
- Let cool at least 15 minutes before serving. Serve with ice cream or whipped cream.
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