Easy Strawberry Crumble Recipe
The easiest and most amazing strawberry dessert is this Strawberry Crumble recipe! With a handful of ingredients and a few minute of preparation, you can turn fresh strawberries into a gorgeous baked dish, topped with a crumbly streusel style topping.
Strawberries are definitely my favorite of all the berries. There’s Strawberry Ice Cream, Strawberry Popsicles, Strawberry Shortcake… I’ll take all of the strawberry treats please!
Top your homemade strawberry crumble with a scoop (or 2) of Vanilla Bean Ice Cream or No Churn Vanilla ice Cream to make it absolutely perfect.
Why You’re Going to Love This Strawberry Crumble Recipe
- It’s the easiest strawberry dessert! There’s no need to make a pie crust, cook a strawberry sauce on the stove, or a find a fancy tart pan when it comes to making strawberry crumble.
- You don’t even need any special tools for this recipe. Grab your trusty baking dish, add the ingredients, and bake until your strawberry crumble is hot, bubbly, syrupy, and crispy.
- The perfect thing to do with fresh berries. Is it strawberry season where you live? Great! this recipe for strawberry crumble is absolutely amazing with fresh, juicy berries, and you’ll even get extra points if you visit a farm and pick them yourself.
That said, homemade strawberry crumble is quite good when you make it with winter-time grocery store strawberries too. You can enjoy this strawberry goodness any time of year!
Ingredients in Homemade Strawberry Crumble
- Fresh Berries – This recipe was made for ripe, juicy, fresh strawberries! I don’t recommend using frozen berries to make crumble, as they tend to release more liquid when they cook and will make the filling too wet.
- Sugar – Use granulated sugar in the filling to sweeten the berries. You can adjust this slightly, depending on how sweet your berries are. Feel free to add a little bit extra if needed.
- Cornstarch – To make the filling really nice and thick. Cornstarch thickens with heat, so you’re crumble will come out of the oven with the most amazing syrupy sauce.
- Lemon – Use both the zest and the juice to enhance the bright fruity flavor of the strawberries.
Strawberry Crumble Topping Ingredients
- Flour – To make the crumble topping, be sure to measure your all-purpose flour using the scoop and level method. All-purpose gluten-free flour can also be used in this recipe.
- Cinnamon – This spice adds a bit of warmth to the crumble topping.
- Brown Sugar – I love the flavor that brown sugar adds to the crispy strawberry topping. In a pinch, you can use regular granulated sugar instead.
- Butter – To make the crumble crispy, mix in cold, diced butter with the rest of the ingredients.
- Baking Powder and Salt – A little bit of baking powder adds a bit of lift to the crumble so that it’s extra crispy.
For the complete list of ingredients and instructions for making homemade strawberry crumble, please see the recipe below.
How to Store Strawberry Crumble
This easy homemade dessert will be best if served right away. I like it a little bit warm with a big scoop of vanilla ice cream on top! If you have leftovers, keep them in an airtight container in the fridge for up to 4 days. The topping will lose some of its crunch, but it will still taste amazing.
Tips for Making This Strawberry Crumble Recipe
- Wait for the Bubbles – It’s very important to cook strawberry crumble until you see the filling bubbling up around the edges of the pan. If it’s not bubbling, the filling won’t be thickened.
- Let it Cool – After the crumble is removed from the oven, let it cool down for at least ten minutes before serving it. This time will allow the filling to thicken and set properly.
- Use quality ingredients – When making homemade strawberry crumble you’ll want to make sure you are using high-quality ingredients for the best outcome.
- Double the Recipe – Make this crumble recipe in a 9×13-inch pan if you want to serve a crowd.
Can I Make Strawberry Crumble Ahead of Time?
I recommend eating strawberry crumble shortly after baking it, but you can prepare some of the recipe up to a day ahead of time. Chop the strawberries and store them in an airtight container in the fridge. Mix up the crumble, store that in the fridge as well.
When you’re ready to bake, toss the berries with the sugar, cornstarch, and lemon, add the topping, and follow the baking instructions as usual.
Looking for more dessert ideas? Try these lemon bars next. You might also like this crockpot peach cobbler with cake mix. This strawberry blueberry pie is also simple to make.
The Best Ice Cream For Strawberry Crumble
All ice cream is good ice cream, but these homemade ice cream recipes are perfect with strawberry crumble:
- Classic Strawberries and Cream: Strawberry Ice Cream, Sweet Cream Ice Cream, Vanilla Bean Ice Cream, Custard Ice Cream, or Mascarpone Ice Cream.
- For a Gourmet Touch: Ginger Ice Cream, Sage Ice Cream, Lemon Custard Ice Cream, Cinnamon Ice Cream, or Matcha Ice Cream.
- A Slightly Healthier Option: Frozen Yogurt, Oatmilk Ice Cream, or Sugar Free Ice Cream
Strawberry Crumble Variations
Instead of using just strawberries, try mixing in sliced rhubarb to make a strawberry rhubarb crumble! You can also make a mixed berry crumble, by including fresh raspberries, blueberries, and/or blackberries.
For another dessert idea that goes with ice cream, try this easy banana bread pudding recipe. Our cherry cobbler with cake mix is also super simple to make.
More Yummy Strawberry Treats
- Strawberry Milkshake
- Strawberry Cheesecake Ice Cream
- Strawberry Compote (perfect on ice cream or as a topping for waffles!)
- Strawberry Sorbet
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Strawberry Crumble
Ingredients
For the Strawberry Layer
- 1.5 pounds fresh strawberries hulled and halved
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For the Crumble Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup 1 stick unsalted butter, diced and very cold
Instructions
- Preheat your oven to 375°F and grease a 9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the strawberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Gently toss to coat the strawberries and then transfer them to the greased baking dish.
- In a separate bowl, combine the all-purpose flour, brown sugar, ground cinnamon, baking powder, and salt. Add the cold diced butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the strawberries.
- Bake for 30-35 minutes or until the crumble is golden brown and the strawberry filling is bubbly around the edges.
- Remove the crumble from the oven and let it cool for 10 minutes before serving– this will help the filling thicken and set. Enjoy with vanilla or strawberry ice cream on top.
Notes
- Wait for the Bubbles – It's very important to cook strawberry crumble until you see the filling bubbling up around the edges of the pan. If it's not bubbling, the filling won't be thickened.
- Let it Cool – After the crumble is removed from the oven, let it cool down for at least ten minutes before serving it. This time will allow the filling to thicken and set properly.
- Double the recipe and bake in a 9×13-inch pan if you want to serve a crowd.
- I don't recommend using frozen berries in this recipe.
