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.
Add a big scoop of ice cream to your dish and you’ll be instantly in love!
This simple recipe uses just a handful of ingredients to make the most delicious baked strawberry dish.
In the oven, the berries cook down and create a sweet, heavenly syrup, while the crumb topping gets brown and super crispy.
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.
How to Make Strawberry Crumble
- Preheat the oven to 375°F and grease a 9-inch baking dish with cooking spray. Then combine the hulled and halved strawberries with granulated sugar, cornstarch, lemon juice, and lemon zest in a large bowl.
- Transfer the strawberries to the greased baking dish.
- In a separate bowl, combine the flour, brown sugar, cinnamon, baking powder, and salt. Add the cold butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the crumb topping over the strawberries, then bake for 30-35 minutes, or until the crumble is golden brown and the strawberry filling is bubbling around the edges.
These numbered steps match the numbered photos above and are for illustration purposes. 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.
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.
More Yummy Strawberry Treats
- Strawberry Milkshake
- Strawberry Cheesecake Ice Cream
- Strawberry Compote (perfect on ice cream or as a topping for waffles!)
- Strawberry Sorbet
Our Favorite Ice Cream Making Tools:
- Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
- Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
- Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
- Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.
Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.
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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
- 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.
- 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 9x13-inch pan if you want to serve a crowd.
- I don't recommend using frozen berries in this recipe.
Amount Per Serving: Calories: 222Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 107mgCarbohydrates: 51gFiber: 3gSugar: 29gProtein: 3g