Savor the taste of summer with a luscious strawberry crumble! This irresistible dessert combines juicy, sweet strawberries with a golden crumb topping. It's simple to make and strikes the perfect balance of fruity goodness and crunchy perfection.
We received some transplanted strawberries several years back. Since then, they've been my favorite part of summer because nothing beats the taste of fresh strawberries!
What better way to put fresh berries to use than in this strawberry crumble recipe? It can be made gluten-free with an easy modification and is absolute perfection when topped with a scoop of ice cream.
Full disclosure: you may be inspired to eat this for breakfast, and that's okay. It's fruit, you know?
I love making this mixed berry galette and peach cobbler, so it only makes sense that I add another baked dessert to the summer fruit lineup.
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Ingredients
Simple ingredients are the name of the game here. Here are the key players.
- strawberries - I recommend using fresh strawberries, stemmed and hulled. If you have leftovers, I recommend you make a batch of strawberry overnight oats.
- cornstarch - this is an important ingredient because it helps to thicken the berry mixture as it cooks. When you see thick little little bubbles popping with strawberry juice in your crumble, it's the cornstarch making its magic.
- old fashioned oats - these are also called rolled oats in the grocery store. Quick oats could be used in a pinch, but do not use steel cut oats.
Substitutions
The best part of baking at home is that you can swap ingredients as you see fit. Here are some suggestions for substitutes.
Cornstarch - I always have cornstarch in my pantry, but you can use an equal amount of flour if you'd like.
For the acid - lemon juice is called for but you can use fresh squeezed lime juice instead.
Nutmeg - my mom's spice cabinet has mace, and this can be used instead. Random trivia: did you know mace is the outside of the nutmeg seed?
Tip: If you want to make this recipe gluten free, use certified gluten-free oats to avoid any cross contamination.
How to make this strawberry crumble
This recipe is super easy to assemble. Here's how!
Step 1: Make the crumb topping. Combine the fruit, cornstarch, brown sugar, cinnamon, nutmeg and salt.
Step 2: Add in the butter and vanilla and use a fork to blend the ingredients together until crumbly in texture, about the size of peas.
Step 3: In a large mixing bowl combine the strawberries, cornstarch, brown sugar, sugar, lemon juice, vanilla and salt. Toss well to coat
Step 4: Transfer the strawberry filling into the prepared baking dish, then evenly sprinkle the oatmeal topping over top.
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Step 5: Bake the crumble for 30-40 minutes until cooked and bubbly. See how the strawberry mixture crawled up the sides of the baking dish? That's a good thing!
Let the strawberry crumble sit for at least 10 minutes before serving. It will be hot!
Variations
You can change this recipe depending on your mood and the ingredients you have on hand. Try this:
- Mixed berry - substitute half of the strawberries for fresh blueberries
- Healthier - add 1-2 teaspoons ground flax seed to the oatmeal topping
- Flavor enhanced - use coconut oil in place of the butter for a subtly different taste
Seasonal: See this apple crumble bars recipe when autumn hits!
Expert Tip
If your topping is browning too quickly, loosely cover the baking dish with aluminum foil.
FAQ
Yes, you can totally freeze strawberry crumble! It's awesome whether you've baked it already or not. Let the crumble cool, cover with a lid or layer of plastic wrap and foil. Keep it in the coldest part of your freezer for 3 to 4 months.
Baking is a great way to use frozen berries. I recommend you make the recipe as instructed, using the frozen berries. No need to thaw!
The ingredient list isn't too long, so here's a tip: don't skip the cornstarch. The cornstarch combines with the fruit juices as it cooks and helps to thicken them.
If you have a baked crumble, leftovers are best covered and refrigerated. You can reheat individual portions or the entire baking dish to rewarm your dessert.
Related Recipes
Looking for more recipes using strawberries?
Make it a meal
Here are my favorite dishes to serve with strawberry crumble and make it into a complete dinner:
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Easy Strawberry Crumble
Ingredients
For the crumble
- 2 pounds fresh strawberries stemmed and hulled
- 2 Tablespoons cornstarch
- 2 Tablespoons brown sugar
- 2 Tablespoons granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the topping
- ⅔ cup old fashioned oats
- ⅔ cup all purpose flour
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup salted butter softened to room temp
- 1 ½ teaspoon vanilla extract
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Instructions
- To prepare the topping: In a medium sized mixing bowl combine oats, flour, brown sugar, cinnamon, nutmeg and salt. Add in the butter and vanilla and use a fork to blend the ingredients together until crumbly in texture, about the size of peas. It's okay if there is a little bit of powdery flour or oats that don't incorporate.
- Preheat the oven to 350°F. Spray a 9x9” baking dish with non-stick cooking spray and set aside.
- In a large mixing bowl combine the strawberries, cornstarch, brown sugar, sugar, lemon juice, vanilla and salt. Toss well to coat, then set aside.
- Transfer the strawberry filling into the prepared baking dish, then evenly sprinkle the crumble topping over top.
- Bake in the preheated oven on the center rack for 30-40 minutes, until the strawberries are bubbling and the liquid is thicker and darker around the edges of the pan. (the cornstarch is helping to thicken as it bubbles).
The crumble topping should be golden brown. Once baked, remove from the oven and let cool for at least 10 minutes before serving.
Notes
Substitutions
Cornstarch - Flour may be used instead.Lemon juice - Lime juice may be used. Fresh is preferred for both.
Nutmeg - Mace may be used instead. I personally don't have mace in my spice cabinet, but I know my mom does.
Make ahead
You can prepare the strawberry filling ahead of time. Store covered for 1-2 days in the refrigerator. Include any accumulated juices in the crumble. Storage: Store leftovers in an airtight container in the fridge for up to 3 days.Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
