Fruit crumbles and crisps are the answer when you need a vibrant and crowd-pleasing dessert in a hurry. They have juicy fruit on the bottom and a buttery crumble on top, and take minutes to prepare! There’s a crumble recipe for every season, too. Apple crumble and apple blueberry crumble are wonderful during fall, and this Strawberry Crumble is a must-have for summer! You’ll find heaps of juicy, ruby-red strawberries throughout summer in North America, and what better way to use them than in a strawberry crumble recipe? The fresh berries are enhanced with sugar and citrus zest, then topped with a sweet and buttery 4-ingredient crumble topping. After a quick trip in the oven, the crumble is juicy, golden, and completely irresistible!
Ingredients needed (with substitutions)
Strawberries – Because this strawberry crumble recipe is a celebration of fresh summer flavors, I recommend using fresh strawberries. Look for juicy, bright red berries with vibrant green tops and no blemishes. You can use frozen if needed. Granulated sugar – White sugar, coconut sugar, cane sugar, or a granulated sugar substitute will all work well. Cornstarch – To thicken the strawberry crumble filling and prevent it from becoming too juicy. Arrowroot or tapioca starch both work as substitutes. Orange zest – I love how fresh orange zest brightens up the strawberry filling and adds a subtle tartness. Lemon zest would work well, too. Or, if you don’t have fresh citrus at home, you can leave it out. All purpose flour – For the crumble topping. If you’re gluten free, use a 1:1 gluten free flour mix, almond flour, or oat flour instead. Brown sugar – This will sweeten the strawberry crumble topping and give it a rich, warm, and irresistible caramel-like flavor. Salt Butter – You can use any butter you like (I used plant based Miyoko’s butter) or swap it for melted coconut oil.
How to make strawberry crumble
Find the complete recipe with measurements in the recipe card below. Wash, hull, and halve the strawberries. Transfer them to your prepared baking dish, then stir in the sugar, cornstarch, and orange zest. In a separate bowl, whisk the flour, brown sugar, and salt together. Pour the melted butter into the flour mix and stir with a spoon. Use your hands to sprinkle the strawberry crumble topping over the strawberries. Remember to leave some large chunks intact for delightful crunchy bites! Bake the strawberry crumble until the topping is golden brown and the strawberry filling is bubbling. Serve each scoop in a bowl with vanilla ice cream or whipped cream and enjoy!
Tips for success
I made the crumble in a 9-inch square baking dish but round cake pans will work just as well. To double this recipe, bake the crumble in a 9×13-inch casserole dish for around 50 minutes. Let the baked crumble cool for at least 10 to 15 minutes. This gives the flavors time to intensify and for the filling to thicken slightly. Scoop the berry crumble into bowls and serve with whipped cream, vanilla ice cream, or a sprinkle of powdered sugar.
Variations
Frozen strawberries – You can make this strawberry crumble with frozen strawberries instead of fresh. Add the frozen fruit to the baking dish without thawing. Combine with more fruit – Mix the strawberries with chopped rhubarb, raspberries, cherries, or blueberries to give the crumble extra sweetness and dynamic flavors. Add nuts – Chopped pecans or walnuts in the topping will give it a nice, soft crunch. Use oats in the topping – ¾ to 1 cup of old-fashioned rolled oats can be stirred into the topping if you want. They’ll give the dessert a rustic presentation, and a delightful texture.
Frequently asked questions
Want more strawberry desserts?
Strawberry Pie Strawberry Pretzel Salad Strawberry Cheesecake Easy Strawberry Shortcake Strawberry Cake
