Berry season shines with this easy Strawberry Crumble. Juicy strawberries are lightly sweetened, thickened, and topped with a buttery oat crumble that bakes to golden perfection in under an hour. Serve warm with vanilla ice cream or whipped cream for a classic summer dessert.
This strawberry crumble is inspired by favorite berry-baked treats and is quick enough for weeknights while special enough for company. The recipe highlights fresh strawberries and a simple oat-based topping that uses pantry staples so you can make it whenever berries are available.
Why you will love this Strawberry Crumble recipe:
- Super simple to prep. Mix the strawberries right in the dish you’ll bake in to save time and dishes. Combine the crumble ingredients separately and sprinkle on top—then bake and enjoy.
- Uses common pantry staples. Apart from strawberries, the rest of the ingredients are likely already in your kitchen: oats, flour, butter, and sugar.
- Lovely any time of year. While fresh strawberries are best in season, frozen berries (fully thawed and drained) work in a pinch, so this dessert is available year-round.
Ingredients and substitutions
- Strawberries: Fresh are preferred. If using frozen, thaw and drain thoroughly to avoid a watery filling.
- Corn starch: Gives the filling a thick, glossy texture. Arrowroot can substitute if needed; flour will thicken less effectively and can leave a looser filling.
- Sugar: Adjust to taste depending on how sweet your berries are.
- Lemon juice: A splash brightens the fruit flavor; fresh or bottled works. Lemon zest can be added for extra zestiness.
- Oats: Rolled oats are preferred for texture, though quick oats can be used. Use certified gluten-free oats if needed.
- Flour: Use all-purpose or a 1:1 gluten-free all-purpose blend if necessary.
- Butter: Very cold unsalted butter works best. Grating the chilled butter into the topping makes mixing quick and easy; if using salted butter, reduce the added salt.
- Brown sugar: Light brown is recommended, but dark brown also works.
- Vanilla: Real vanilla extract enhances flavor, but use what you have on hand.
Step-by-step instructions
You can prepare the crumble or the strawberry layer first—either order works fine. Follow these straightforward steps for the best results.
- Make the crumble topping: In a bowl stir together oats, flour, brown sugar, vanilla, and salt. Grate very cold butter over the mixture or add small cubes and cut them in until the mixture becomes crumbly with pea-sized butter pieces.
- Prepare the strawberry layer: In a bowl or directly in a greased 9×9-inch pan, toss sliced strawberries with sugar, corn starch, lemon juice, and vanilla until evenly coated. Spread into the pan.
- Assemble and bake: Sprinkle the crumble evenly over the berries, leaving a little space at the edges to allow steam to escape. Bake at 350°F for 45–50 minutes, until the topping is golden and the filling is bubbling. Cool 10–15 minutes before serving.
- Storage: Refrigerate leftovers in an airtight container for 5–7 days. Rewarm in a 350°F oven for about 15 minutes or microwave in short intervals if chilled.
Recipe tips
- If grating butter, chill it in the freezer 15–20 minutes first so it crumbles easily.
- Serve warm with ice cream or chilled—both are delicious. If reheating from chilled, warm gently to restore the crisp topping.
- A 9×9-inch baking pan (about 2 to 2.5 quarts) is ideal. For a doubled recipe, use a 9×13-inch pan.
Make this crumble whenever strawberries are abundant. It’s comforting, simple, and a great way to showcase fresh fruit.
Other desserts to try
- Strawberry Peach Shortcake
- Strawberry Crumble Muffins
- Nutella Crumble Bars
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Strawberry Crumble
Ingredients
For the Strawberry Layer:
- 6 cups strawberries, sliced (approx. 2 pounds)
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
- 1/4 cup corn starch
For the Crumble Topping:
- 3/4 cup rolled oats
- 3/4 cup flour
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup unsalted butter, very cold
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan. In the pan or in a medium bowl toss together the strawberries, sugar, vanilla, lemon juice, and corn starch. Spread evenly in the prepared pan.
- In a separate bowl combine the oats, brown sugar, flour, vanilla, and sea salt. Grate very cold butter over the mixture or add small cubes and cut it in until the mixture is crumbly with pea-sized butter pieces.
- Sprinkle the oat crumble evenly over the strawberries. Bake 45–50 minutes, until the topping is golden and the filling is bubbling. Cool 10–15 minutes before serving with ice cream or whipped cream.
- Store leftovers in an airtight container in the refrigerator for 5–7 days.
Notes
- If grating the butter, chill it first for easier grating.
- Serve warm or chilled. To rewarm from chilled, bake at 350°F for about 15 minutes or microwave in short intervals.
Nutrition
Calories: 313 kcal, Carbohydrates: 52 g, Protein: 3 g, Fat: 11 g, Saturated Fat: 7 g, Sodium: 138 mg, Fiber: 3 g, Sugar: 34 g.
Nutrition information is an approximation.
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