Fresh Strawberry Crumble
Fresh Strawberry Crumble is made with fresh sliced strawberries covered with crunchy brown sugar, oat topping, and baked until golden brown and bubbly.
Scoop it up warm and serve with your favorite vanilla ice cream on top. Your family will adore this easy strawberry dessert.
Easy Strawberry Crumble Recipe
Strawberry crumble desserts are always wonderful, especially when served warm.
This strawberry crumble recipe is always best with fresh strawberries but can be made with frozen.
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You can assemble this dessert ahead of time and store it in the fridge until you’d like to bake it. This way, it can be served warm to your guests.
Or, bake the dessert ahead and reheat it in a low oven or the microwave before serving.
I sometimes double this recipe in a 9-inch x 13-inch pan for a crowd.
We love to substitute peaches (or combine strawberries and peaches), and I’ve also used blueberries, blackberries, and rhubarb.
One of our other favorite oatmeal crumble recipes for summer is Zucchini Oatmeal Crunch. I know, it might sound a bit odd, but trust me, it’s quite delicious.
Strawberry Crumble Ingredients
- Fresh strawberries: You’ll need 2 pounds of fresh strawberries, sliced or halved. If needed, you may substitute frozen whole strawberries but make sure to increase the amount of corn starch. See below.
- Whole Oats: You can substitute quick oats if that is what you have.
- Melted Butter
- Brown and Regular Sugar
- Flour
- Salt
- Vanilla Extract
- Cornstarch
How to Make Strawberry Crumble
Preheat the oven to 350 degrees F.
Wash and slice strawberries.
If using frozen strawberries, they can often render more juice. Increase the amount of cornstarch from 2 tablespoons to 3 tablespoons.
Spread the sliced strawberries evenly over the bottom of an 8-inch x 12-inch greased baking dish.
In a small bowl, combine the cornstarch and granulated sugar.
If your strawberries are very sweet, you may want to reduce the amount of granulated and brown sugar used.
Or, if your strawberries happen to be tart in flavor, you may want to increase the amount of sugars used a bit.
If you use frozen strawberries that are packed in sugar, reduce the amount of granulated sugar in this recipe by half.
Sprinkle this mixture over the sliced strawberries, tossing gently to combine.
In a medium mixing bowl, combine the melted butter, flour, brown sugar, oats, salt, cinnamon, and vanilla until blended.
Crumble the oat mixture evenly over the strawberries.
Bake the strawberry crumble, uncovered, on the center oven rack of the oven for 40-45 minutes.
Or bake until the topping is golden brown on the top and the filling is hot and bubbly throughout.
Serve warm, topped with your favorite vanilla ice cream or whipped topping.
What is the secret to crunchy crumble?
The secret to crunchy crumble is to bake it uncovered in the center of the oven rack.
Do not cook it on the lower oven rack.
Why is my crumble so dry?
There are two possible reasons fruit crumble is dry – the fruit-to-crumble ratio and overcooking.
Always have more fruit mixture than crumble
Also, never overcook your crumble because that can cause your fruit filling to dry out.
Remove your crumble from the oven when it is golden brown.
How long does homemade crumble topping last?
I store my homemade crumble topping in the refrigerator for 2-3 days or 30 days in the freezer.
Can I used frozen strawberries instead of fresh strawberries in this recipe?
When fresh strawberries aren’t in season, frozen unsweetened strawberries can be substituted.
What does cornstarch do in a crumble?
Sugar and cornstarch are combined to toss with the strawberries to work as a thickener as the fruit bakes.
How to Make Ahead
This strawberry crumble recipe is perfect for making ahead.
If you’ve chilled the dessert in the fridge before baking it (which I’d recommend), add 5-10 minutes to the baking time.
Does strawberry crumble freeze well
Yes, and you can freeze this strawberry crumble two ways: unbaked or baked.
If you bake this strawberry dessert from frozen, add 18-25 minutes to the baking time.
Don’t thaw the dessert first – it’s better when baked from frozen so the crumble topping doesn’t get soggy during the thawing process.
I like to double the recipe and make two pans, then I put one of the unbaked desserts in the freezer.
When I need a quick dessert later, I can pull the strawberry crumble out of the freezer and bake from frozen.
If you want to double this recipe to make one large batch, you can double it in a 9-inch by 13-inch pan.
More Dessert Recipes to Enjoy
- STRAWBERRY LEMON-LAVA ANGEL CAKES
- CREAMY STRAWBERRY SHORTCAKE DIP
- STRAWBERRY ANGEL DESSERT
- FRESH AND EASY STRAWBERRY PIE
- 5 Minute Rustic Fruit Galette
Strawberry Crumble
Ingredients
- 2 lbs. fresh strawberries, cleaned, hulled, and sliced lengthwise
- 2 Tbs. cornstarch
- 3 Tbs. granulated sugar
- 1/3 cup dark brown sugar, packed
- 1 tsp. vanilla extract
- 3/4 cup old-fashioned oats (whole rolled oats)
- 1/2 cup flour
- 1/2 tsp. kosher salt (or substitute 1/4 tsp. table salt)
- 1 tsp. cinnamon
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350 degrees F. Spread the sliced strawberries evenly over the bottom of an 8-inch x 12-inch baking dish.
- In a small bowl, combine the cornstarch and granulated sugar; sprinkle this mixture over sliced strawberries, tossing gently to combine.
- In a medium mixing bowl, combine the melted butter, flour, brown sugar, oats, salt, cinnamon, and vanilla until blended; crumble the oat mixture evenly over the strawberries in the baking dish.
- Bake the strawberry crumble, uncovered, on the center oven rack for 40-45 minutes or until the topping is golden brown and the strawberry filling is hot bubbly throughout.
- Serve warm, topped with your favorite vanilla ice cream or whipped topping.
Nutrition
