Celebrate strawberry season with this delicious and easy Strawberry crumble recipe! This beautiful strawberry dessert is made with fresh, sweet strawberries baked with a buttery and crumbly crisp topping with chopped almonds and cinnamon! Enjoy this delicious and comforting dessert with a big scoop of vanilla ice cream or whipped cream on top!
If you love an easy crumble recipe, check out my peach crisp recipe too!
I love strawberry recipes, especially for a quick and easy summer dessert. It's one of my favorite things to make and serve after dinner with a little ice cream.
The crunchy buttery crumble and the juicy strawberries underneath are the perfect way to enjoy the juicy strawberries that this season has to offer.
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What is a strawberry crumble?
A strawberry crumble is a delicious dessert made with fresh strawberries and a crunchy, buttery topping. It's a type of fruit crumble that consists of a layer of fruit on the bottom, topped with a mixture of flour, sugar, butter, and sometimes nuts or oats.
The crumble is then baked until golden brown and the strawberry layer is juicy, tender, and bubbly. Strawberry crumble is best served warm, topped with whipped cream or vanilla ice cream.
Ingredients
See the recipe card for full information on ingredients and quantities.
Crumble topping
- All purpose flour
- Brown Sugar
- Ground Cinnamon
- Baking Powder
- Unsalted Butter
Strawberry Filling
- Fresh Strawberries
- White Sugar
- Fresh Lemon Juice
- Cornstarch
- Vanilla Extract
Pro Tips
This is a super easy dessert, but here are my best tips for making a foolproof, delicious strawberry crumble:
- Use fresh strawberries: The quality of your strawberries will make a big difference in the final taste of your crumble. Choose strawberries that are firm, ripe, and fragrant.
- Let the strawberry mixture sit: After you've mixed the strawberries with sugar and cornstarch, let them sit for about 15-20 minutes. This will allow the strawberries to release their juices and help create a more flavorful filling.
- Mix the crumble topping well: Be sure to mix the ingredients together until they form small clumps and don't overwork the mixture, or it will become too dense.
- Use a shallow baking dish. A shallow dish is best for even cooking and to allow the topping to crisp up.
- Let the crumble cool: Allow the crumble to cool for 10-15 minutes before serving. This will help the filling to set and the topping to crisp up even more.
How to make Strawberry Crumble
Preheat your oven to 350°F (180°C). Make the crumble topping. Combine the flour, brown sugar, chopped almonds, cinnamon, baking powder, and salt in a medium mixing bowl. Add melted butter and toss together until the mixture is crumbly. Place in the refrigerator. (Image #1)
Now make the strawberry filling. In a large mixing bowl, combine the sliced strawberries and corn starch. Toss to coat. Then add lemon juice, sugar, and vanilla extract and continue to mix together until all strawberries are coated. Let the strawberries sit for 10 minutes. (Image #2)
Pour the strawberry mixture, along with the juices into a 9x13 baking dish. Spread the crumble mixture on top of the strawberries, making an even layer. (it's ok if not all of the strawberries are covered completely) (Image #3)
Bake the crumble in the preheated oven for 40-50 minutes, or until the topping is golden brown and the strawberries are bubbling. Remove the crumble from the oven and let it cool for a 10-15 minutes.
Remove the crumble from the oven and let it cool for a few minutes before serving.
Serve the strawberry crumble warm, topped with whipped cream or a scoop of ice cream, if desired.
Variations
If you don't have strawberries and still want to make a delicious and easy dessert, there are so many ways to make fruit crisps. Try using fresh berries like raspberries, blackberries, blueberries, (or all three). You can also use peaches, apples, mangoes, rhubarb, or any combination of fresh fruit.
Gluten free option: use almond flour instead of all purpose flour in the topping mixture.
Dairy free/vegan option: use coconut oil instead of butter for the crunchy crumble topping.
Storing Leftovers, Reheating, and Making Ahead
Storage: strawberry crisp is best served fresh out of the oven! The best way to store is to place any leftover strawberry crumble in an airtight container and store in the refrigerator.
Reheating: Preheat your oven to 350 degrees F and let the crisp sit at room temperature for about 15-20 minutes, while the oven is preheating. Cover the strawberry crisp with aluminum foil to prevent the topping from burning and bake for 15-20 minutes, until the topping is crispy and the filling is heated through. Remove the foil from the top of the crisp and continue to bake for an additional 5-10 minutes or until the top is golden brown and the filling is hot and bubbly.
Making Ahead: I recommend making this easy recipe right before serving for best results. If you'd like to make it ahead of time, you can make it the day prior to serving and follow the reheating instructions above when you're ready to serve.
More Strawberry Dessert Recipes
- Gooey Strawberry Butter Cake
- Strawberry Macarons
- Strawberry Crunch Cake
- Strawberry Bread
- Strawberry Jam Cake
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Strawberry Crumble
Equipment
- 9x13 baking dish
- 2 Mixing Bowls
Ingredients
Crumble Topping
- 1 cup All Purpose Flour
- ¼ cup Unsalted Almonds (chopped finely)
- ½ cup Brown Sugar (packed)
- 1 ½ tsp Ground Cinnamon
- ½ tsp Baking Powder
- 6 tbsps Unsalted Butter (melted)
- ¼ tsp Kosher Salt
Strawberry Filling
- 2 lbs Strawberries (cut in half)
- 3 tbsps Corn Starch
- 2 tbsps Lemon Juice
- ½ cup Sugar
- 1 tsp Vanilla Extract
Directions
- Preheat your oven to 350°F (180°C). Make the crumble topping. Combine the flour, chopped almonds, brown sugar, cinnamon, baking powder, and salt in a medium mixing bowl. Add melted butter and toss together until the mixture is crumbly. Place in the refrigerator.
- Now make the strawberry filling. In a large mixing bowl, combine the sliced strawberries and corn starch. Toss to coat. Then add lemon juice, sugar, and vanilla extract and continue to mix together until all strawberries are coated. Let the strawberries sit for 10 minutes.
- Pour the strawberry mixture, along with the juices into a 9x13 baking dish. Spread the crumble mixture on top of the strawberries, making an even layer. (it's ok if not all of the strawberries are covered completely)
- Bake the crumble in the preheated oven for 40-50 minutes, or until the topping is golden brown and the strawberries are bubbling. Remove the crumble from the oven and let it cool for a 10-15 minutes.
- Serve the strawberry crumble warm, topped with whipped cream or a scoop of ice cream, if desired.
Notes
- Use fresh strawberries: The quality of your strawberries will make a big difference in the final taste of your crumble. Choose strawberries that are firm, ripe, and fragrant.
- Let the strawberry mixture sit: After you've mixed the strawberries with sugar and cornstarch, let them sit for about 15-20 minutes. This will allow the strawberries to release their juices and help create a more flavorful filling.
- Mix the crumble topping well: Be sure to mix the ingredients together until they form small clumps and don't overwork the mixture, or it will become too dense.
- Use a shallow baking dish. A shallow dish is best for even cooking and to allow the topping to crisp up.
Hi there! I'm allergic to nuts. What can I substitute for the almonds? Should I just omit them?
You can omit the almonds entirely or use pecans or walnuts, just be sure to dice finely.
Thank you so much for this recipe! It is my husbands new favorite dessert I have ever made 🙂 it is perfectly sweet and tart and just absolutely perfect for summer and so easy! Thank you thank you thank you!
You're so welcome, thank you for the feedback!