easy-strawberry-crumble
Easy Strawberry Crumble
This strawberry crumble comes together in minutes with fresh berries and a buttery oat topping. Perfect for weeknight desserts.
A Crumble That Actually Comes Together
What makes this strawberry crumble so ridiculously easy is that you’re not fussing with pie dough or complicated techniques. Just toss fresh berries with a handful of ingredients, scatter a buttery oat topping over the top, and bake. You’ll have a warm, comforting dessert in under an hour—with barely any cleanup.
Baker’s Tips
- Keep your butter cold and cubed when making the crumble topping. If it gets too warm or soft, your topping will bake up dense instead of chunky and crispy.
- Don’t skip the lemon juice in the filling. Even a small amount brightens the strawberry flavor and prevents the dessert from tasting one-note and overly sweet.
- Serve the crumble while it’s still warm, ideally 10-15 minutes after it comes out of the oven. This is when the contrast between the warm fruit and crispy topping is at its best.
Variations
- Mixed Berry Crumble: Swap half the strawberries for blueberries or raspberries for a more complex berry flavor.
- Almond Crumble Topping: Replace 1/4 cup of the oats with sliced almonds and add 1/2 teaspoon almond extract to the topping mixture.
- Coconut Crumble: Mix 1/2 cup unsweetened shredded coconut into the topping and reduce the oats to 1/2 cup for a tropical twist.
If you love this crumble, you’ll also enjoy making a classic apple crumble when the seasons change.
Ingredients
For the Filling
For the Crumble Topping
Instructions
- 1
Prepare Your Dish
Preheat your oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish and set aside.
- 2
Make the Filling
In a large bowl, combine the halved strawberries, granulated sugar, flour, lemon juice, and vanilla extract. Toss gently until the strawberries are evenly coated. Pour the mixture into your prepared baking dish.
- 3
Mix the Topping
In a medium bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon. Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the dry mixture until it resembles coarse breadcrumbs with some pea-sized pieces remaining.
- 4
Assemble
Sprinkle the crumble topping evenly over the strawberry filling. Don't pack it down—a loose, chunky texture bakes up best.
- 5
Bake
Bake for 35-40 minutes, until the topping is golden brown and the strawberry filling is bubbling around the edges.
- 6
Cool and Serve
Let the crumble cool for 10-15 minutes before serving. This allows the filling to set slightly while everything stays warm. Serve with vanilla ice cream or whipped cream if desired.
Nutrition Information
Per serving (serves 8). Values are approximate.
| Calories | 285 calories |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 41g |
| Sugar | 24g |
| Protein | 3g |
| Sodium | 185mg |
| Fiber | 2g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use frozen strawberries?
Yes! Use frozen strawberries without thawing them. You may need to add an extra tablespoon of flour to the filling since frozen berries release more liquid as they bake. Increase baking time by 5 minutes if needed.
Why is my topping not crispy?
Make sure your butter is cold and cubed before mixing. If the butter is too warm, it won't create those crucial pockets that become crispy. Also, avoid pressing down the topping—a loose, chunky layer crisps up much better than a compact one.
Can I make this ahead?
Absolutely. Assemble the crumble completely, cover it with plastic wrap, and refrigerate for up to 8 hours. Bake directly from the fridge, adding 5 extra minutes to the baking time.
Reader Reviews
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