This is the type of dessert that requires your full attention. There is nothing quite like spooning this strawberry crumble right out of the oven, then adding a big scoop of vanilla bean ice cream on top. It’s such a great dessert to have in your recipe arsenal, as it’s pretty quick to throw together, and eating it is a most joyous experience.
Why This Recipe Works
With the addition of cornstarch, the natural juices from the strawberries thicken up to make a luscious sauce inside the crumble. Above the strawberry goodness is a lightly spiced, buttery, and sweet crumble topping…and lots of it! I am a firm believer that streusels and crumble toppings should be generously layered on top.
Variations
- Vegan- You can easily make this recipe vegan by using a vegan alternative butter.
- Gluten free- Swap out the AP flour for 1:1 ratio gluten-free flour and oats.
- There are also so many other fruits you can use instead of strawberries. Peaches, apples, blackberries, and blueberries are all great contenders for this crumble.
- Feel free to use frozen strawberries instead! Since it’s a baked dish, the frozen strawberries will work just fine and no need to thaw them out first.
What You’ll Need
Strawberry Filling
- 2 lbs strawberries- hulled and halved (with the big ones quartered)
- 2 tbsp water
- 2 tbsp cornstarch
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
Crumble Topping
- 1/2 cup (110 g) brown sugar, packed
- 1 cup rolled oats (85 g), not quick cooking oats
- 3/4 cup flour (94 g), spooned and leveled
- 1 tsp cinnamon
- 1 stick of butter (1/2 cup or 8 tbsp)
Instructions
Strawberry Filling
- Preheat oven to 350 F (180 C)
- Hull and halve 2 lbs of strawberries (quarter the big ones)
- In a mixing bowl, add in the cornstarch to the strawberries and combine well. Then add in 2 tbsp water and repeat.
- Once that is combined, add the vanilla and sugar to the strawberry mixture and mix until the strawberries are well covered.
- add to a 7×11 ceramic baking dish or similar and set aside.
Crumble Topping
- In a separate bowl, mix together the flour, oats, cinnamon, and brown sugar.
- Melt the butter completely, then add to the dry mixture, making sure it is well covered.
- Sprinkle the crumble mixture over the strawberries and bake for 30 minutes.
- The crumble should be ready when the strawberry filling sauce is bubbling up the sides and the crumble is golden brown.
Tips and Tricks
- The amount of sugar seems like a lot, but trust me, it isn’t. The strawberries become very tart when baked, and the sugar helps lift the tartness.
- You can also make the crumble topping by rubbing in cold, cubed butter, but the outcome is a bit different without as buttery of a flavor. The melted butter helps keep that buttery flavor, which flows with the rest of the dish.
- This is a dish that is best served and eaten right after it’s made. It stays tasting pretty good until the 2nd day, but beyond that, the topping loses its crisp exterior.
- This doesn’t have to be made in a 7×11 baking dish. This is what I used that worked well with mine. You can also use a 2.5 qt dish or a large (12 inch) pie dish.
Storing
This dish is best served after it’s made! It will keep in the refrigerator for about 5 days, but after day two, it will start to lose that crispness in the topping. I wouldn’t freeze this crumble, unless you just want to freeze the strawberry filling, which will keep for about 3 months.
Frequently Asked Questions
You are going to want a good butter to topping ratio. Adding too much butter will soften up the crumble to the point of becoming soggy. Also make sure the dish is baked at the recommended amount of time to get that crisp and golden exterior.
As fruit cooks in the oven, it releases its juices as a more watery consistency. In order to get that nice, thick sauce, cornstarch is added to thicken it up a bit.
Your crumble topping will turn out dry if you do not add enough butter. If your crumble seems dry, try adding more melted butter to the mixture, or you can rub in cold butter as well.
Easy Strawberry Crumble
Equipment
- 7×11 baking dish A 2.5 qt baking dish or 12 inch pie dish also will work fine
Ingredients
Strawberry Filling
- 2 lbs strawberries (hulled and halved, with bigger ones quartered)
- 2 tbsp water
- 2 tbsp cornstarch
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
Crumble Topping
- 1 stick butter (1/2 cup or 8 tbsp) melted
- 1/2 cup brown sugar (110 g) packed
- 1 cup oats (85 g) not quick cooking oats
- 3/4 cup all purpose flour (94 g) spooned and leveled1
- 1 tsp cinnamon
Instructions
Strawberry Filling
- Preheat oven to 350 F (180 C)
- Hull and halve 2 lbs of strawberries (quarter the big ones)
- In a mixing bowl, add in the cornstarch to the strawberries and combine well. Then add in 2 tbsp water and repeat.
- Once that is combined, add the vanilla and sugar to the strawberry mixture and mix until the strawberries are well covered.
- Add to a 7×11 ceramic baking dish or similar and set aside.
Crumble Topping
- In a separate bowl, mix together the flour, oats, cinnamon, and brown sugar.
- Melt the butter completely, then add to the dry mixture, making sure it is well covered.
- Sprinkle the crumble mixture over the strawberries and bake for 30 minutes.
- The crumble should be ready when the strawberry filling sauce is bubbling up the sides and the crumble is golden brown.
Notes
- The amount of sugar seems like a lot, but trust me, it isn’t. The strawberries become very tart when baked, and the sugar helps lift the tartness.
- You can also make the crumble topping by rubbing in cold, cubed butter, but the outcome is a bit different without as buttery of a flavor. The melted butter helps keep that buttery flavor, which flows with the rest of the dish.
- This is a dish that is best served and eaten right after it’s made. It stays tasting pretty good after the 2nd day, but beyond that, the topping loses its crisp exterior.
- This doesn’t have to be made in a 7×11 baking dish. This is what I used that worked well with mine. You can also use a 2.5 qt dish or a large (12 inch) pie dish.
Loved This Recipe?
Here are some other great recipes I think you’ll love as well!
- Strawberry Upside Down Cake
- Pistachio Cake (With Almond Glaze)
- Pineapple Tarte Tatin
- Apple Pie Cupcakes
I’d love to see what you made! If you made this, tag me on Instagram at @rebelspatula , and please be sure to leave a review! 🙂
Love,
Ally
Leave a Reply