Easy Strawberry Crumble

A plate full of baked strawberries with an oatmeal topping and a spoon.

5 from 1 vote

Savor the taste of summer with a luscious strawberry crumble! This irresistible dessert combines juicy, sweet strawberries with a golden crumb topping.

Prep Time20

Cook Time40

Rest Time10

Total Time1 10

Course: Dessert Recipes

Cuisine: American

Keyword: strawberry crumble

Servings: servings

Calories: 289kcal

Author: Deanne Frieders

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

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

If the topping browns too quickly, loosely cover it with aluminum foil.

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