This Strawberry Crumble is made with fresh, juicy strawberries and oat and brown sugar topping. It’s a beautiful and very easy dessert to make when the berries are in season!
Serve this crumble with whipped cream (my favorite!), vanilla ice cream, or simply by itself. It’s delicious!
Crumbles and crisps are some of the easiest desserts you can make with fresh fruit. This Strawberry Crumble is the perfect example. As soon as fresh strawberries showed up in our grocery store, I knew I had to make it. It’s simple, yet beautiful and festive!
The fruit layer has large chunks of strawberries in sweet sauce. You can use a mix of berries or berries with other fruit. The topping is sweet, crunchy, and oh so tasty! Find my gluten-free version below.
I will be making this dessert all summer long!
- fresh strawberries
- granulated sugar
- lemon juice
- old-fashioned oats
- all-purpose flour
- brown sugar
- baking powder
- vanilla extract
How to make Strawberry Crumble?
- In a bowl, mix dry ingredients for the crumble topping: oats, flour, brown sugar, baking powder and salt.
- Melt butter, then cool to room temperature.
- Add butter to dry ingredients and stir with a fork.
- Wash and hull strawberries. If they are small, cut them in half. Large ones, quarter.
- Mix them with cornstarch, lemon juice, vanilla, and granulated sugar.
- Place strawberries in a baking dish.
- Sprinkle the crumble topping over berries.
- Bake until bubbly and the topping is golden brown.
What to serve with Strawberry Crumble?
My favorite way to serve this crumble is with whipped cream! It’s light and creamy and perfectly complements this dessert. You can go for classic and add a scoop of vanilla ice cream. A dusting of powdered sugar works too!
It’s best to keep leftovers in a container with a lid, in the fridge. Reheat in the microwave.
Can I make it ahead of time?
While crumbles and crisps are best served while still warm, you can prepare the dish ahead of time. The topping won’t be as crunchy and the fruit layer will thicken, so keep that in mind.
Can I make it into a pie?
Absolutely! Simply use a 9″ pie plate and bake as directed in the recipe box below. If you want the fruit layer thicker, double the cornstarch amount.
Strawberry Crumble variations:
- vegan: use coconut oil in place of butter
- gluten-free: use almond flour in place of all-purpose; oats are naturally gluten-free;
- more fruit: you can add other berries (blueberries, blackberries, raspberries) or other fruit, like apples, pears, or even rhubarb;
More fruit desserts:
- Best Apple Crumb Cake
- Strawberry Pie Crumb Bars
- Raspberry Cake with Sweet Cream Glaze
- Strawberry Pretzel Salad
- Mini Lemon Cheesecakes
For more recipes like this one, browse our Dessert Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Easy Strawberry Crumble
for the strawberry layer:
- 2 lbs fresh strawberries
- 2 tablespoons cornstarch
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
for the topping:
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted
- Preheat oven to 350° F.
- Butter a 2 quart or 9" baking dish.
- Wash strawberries and hull. Slice small strawberries in half, large ones in quarters.
- Place berries in a bowl. Add cornstarch, lemon juice, sugar, and vanilla. Stir to coat.
- Pour the berry mixture into the prepared dish.
- In a large mixing bowl, stir together the dry ingredients for topping.
- Melt butter and cool to room temperature. It's should not be hot or it will cook the flour.
- Stir the topping mixture and sprinkle over the strawberry layer.
- Bake the crumble for 30 to 35 minutes OR until bubbling around the edges and the topping is golden brown.
- Serve warm.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Use almond flour in place of all-purpose; oats are naturally gluten-free.
- You can add other berries (blueberries, blackberries, raspberries) or other fruit, like apples, pears, or even rhubarb.