I woke up craving something sweet with fresh berries yesterday. The Strawberry Crumble came together before lunch, and the house smelled like summer.
You need barely any effort for this golden-topped beauty. It bakes itself while you sit with tea.
This easy fruit dessert works for any gathering. The contrast between warm fruit and cold cream makes every bite perfect.
Why I keep making this Strawberry Crumble week after week
I pull this together when surprise guests show up at my door. Nothing fancy, just honest fruit under a buttery blanket that bronzes beautifully.
The berries get jammy underneath without falling apart completely. That sugar layer on top cracks when you press your spoon through it.
You probably have most ingredients waiting in your kitchen right now. Fresh strawberries transform into something special with pantry basics.
Everything you need for the perfect Strawberry Crumble
- 4½ cups fresh strawberries – I pick firm ones that still have some bounce. Overripe berries turn mushy too quickly
- 3 tablespoons granulated sugar – Sweetens the fruit filling. Add more if your berries taste tart
- 1½ tablespoons cornstarch – Thickens those berry juices into a light syrup. Tapioca starch works too
- 1 teaspoon orange zest – Optional, but it brightens everything. Lemon zest is lovely as well
- 1 cup all-purpose flour – The backbone of your crumble topping. Gluten-free blends work fine
- ¾ cup packed brown sugar – Creates those caramelized edges I love. Light or dark both work
- ¼ teaspoon salt – Balances sweetness and makes flavors pop noticeably
- ½ cup melted butter – I use plant-based or regular. Coconut oil makes it dairy-free easily
The Strawberry Crumble needs nothing exotic here. I keep these ingredients stocked because this dessert happens often at my house.
Fresh berries matter most in this simple baked treat. Their natural sweetness carries the whole dish forward.
How I Make This Strawberry Crumble Recipe
1. Prepare your oven and dish first. Heat it to 355°F and grease a 9-inch square pan. Round works too if that’s what you have handy.
2. Get those strawberries ready. Rinse them well, pull off the green tops, and slice each one in half. Toss them straight into your greased pan.
3. Sweeten and thicken the berries. Sprinkle the granulated sugar over them and stir gently. Add cornstarch and orange zest, then mix until everything looks evenly coated.
4. Make your crumble topping. Grab a medium bowl and whisk together flour, brown sugar, and salt. The mixture should look uniform and sandy.
5. Add the melted butter now. Pour it over your dry ingredients and stir with a wooden spoon. The texture turns into damp sand that clumps when squeezed.
6. Top those berries generously. Use your fingers to scatter the crumble mixture across the fruit. Press some into bigger chunks because those bake into crunchy golden clusters.
7. Bake until golden and bubbling. Slide it into your oven for about 38 minutes. You’ll know it’s ready when the topping bronzes and berry juices bubble around the edges.
8. Let it rest briefly. Give it five minutes out of the oven before serving. The filling thickens slightly as it cools just a bit.
The smell fills every corner of your kitchen during baking. That buttery, fruity scent tells you something wonderful is happening inside that oven.
I peek through the oven door around the 30-minute mark. The topping should be turning golden, and you’ll see berry juices starting to bubble up.
Want to connect with more easy desserts like this? Follow me on Pinterest where I share all my favorite sweet treats and seasonal bakes!
The smartest tips I use for Strawberry Crumble
Don’t skip squeezing that topping into some bigger clumps before baking. Those chunks turn into the crispy bits everyone fights over at the table.
Your berries release different amounts of juice depending on ripeness. If they look extra juicy, add another half tablespoon of cornstarch to the filling.
Room temperature butter won’t work here as well as melted does. The Strawberry Crumble topping needs that liquid fat to create proper clusters.
I always set a baking sheet under my pan. Berry juices sometimes bubble over enthusiastically, and cleaning your oven is no fun at all.
Pull it out when the top looks deeply golden brown. Pale crumble tastes raw and doesn’t have that satisfying crunch we want.
Let it cool for at least ten minutes if you can wait. The filling sets up better, though I understand if you can’t resist diving in sooner.
My favorite occasions to make Strawberry Crumble
I bake this for Sunday dinners when family gathers around our table. It sits warming in the oven while we finish our main course.
Summer potlucks love this dessert because it travels well in its pan. Just cover it with foil and reheat briefly before serving if needed.
Looking for more fruity desserts with crumble toppings? Try my Easy Peach Crumble Cheesecake for a creamy twist on this classic idea.
Breakfast the next morning gets better with leftover crumble. I warm a scoop and spoon it over Greek yogurt with honey drizzled on top.
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The Best Strawberry Crumble Recipe
- Total Time: 56 minutes
- Yield: 7
Description
A rustic summer dessert with jammy strawberries under a buttery, golden crumble topping that bakes to crispy perfection.
Ingredients
For the Strawberry Filling:
- 4½ cups fresh strawberries, hulled and halved
- 3 tablespoons granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
For the Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup packed brown sugar
- ¼ teaspoon salt
- ½ cup melted butter (or plant-based butter)
Instructions
- Preheat your oven to 355°F. Grease a 9-inch square or round baking dish with non-stick spray.
- Rinse, hull, and halve the strawberries. Place them in the prepared dish.
- Sprinkle granulated sugar over the berries and stir. Add cornstarch and orange zest (if using), then mix until evenly coated.
- In a medium bowl, whisk together flour, brown sugar, and salt until combined.
- Pour melted butter over the dry ingredients. Stir with a spoon until the mixture resembles damp sand that clumps when pressed.
- Using your hands, scatter the crumble topping over the strawberries. Form some larger chunks by pressing the mixture together for crunchy clusters.
- Bake for 38 minutes, or until the topping is deeply golden brown and berry juices bubble around the edges.
- Let cool for 5-10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- For gluten-free: Use your favorite gluten-free flour blend for the topping.
- Dairy-free option: Substitute coconut oil for the butter.
- Thickener alternatives: Arrowroot or tapioca starch work in place of cornstarch.
- Double the recipe: Use a 9×13 inch dish and bake for approximately 50 minutes.
- Frozen berries: Thaw and drain first, then add an extra tablespoon of cornstarch to compensate for extra moisture.
- Prep Time: 18 minutes
- Cook Time: 38 minutes
Can I use frozen strawberries instead?
Yes, frozen berries work when fresh aren’t available or affordable. Thaw them first and drain excess liquid before mixing with sugar and cornstarch.
Add an extra tablespoon of cornstarch to handle the additional moisture. Frozen berries release more juice as they bake than fresh ones do.
How should I store leftover Strawberry Crumble?
Cover your pan tightly with foil or plastic wrap. It keeps in the refrigerator for up to four days without losing much quality.
Reheat individual portions in the microwave for thirty seconds. The topping softens slightly but still tastes wonderful with vanilla ice cream melting over it.
Can I freeze this dessert?
Absolutely, it freezes beautifully for up to three months in an airtight container. Let it cool completely before wrapping well and freezing.
Thaw overnight in your refrigerator, then warm in a 325°F oven. It needs about twenty minutes to heat through and crisp up again.
What substitutions work for dietary needs?
Swap the butter for coconut oil to make it dairy-free easily. The flavor changes slightly but remains satisfying and rich tasting.
Use gluten-free all-purpose flour for the topping if needed. The texture stays nearly identical, and nobody notices the difference after baking.
Craving more easy summer desserts? Check out my Easy Peach Crumble Bars for a portable version perfect for picnics and packed lunches.
When this dessert shines brightest
Spring and summer bring the best strawberries to markets everywhere. That’s when I make this rustic dessert most often at home.
It works beautifully for casual gatherings and fancy dinners alike. The presentation looks impressive even though the effort was minimal from start to finish.
Serve it warm with cold vanilla ice cream melting into the berry juices. Whipped cream works wonderfully too, especially if you add vanilla extract to it.
I sometimes add sliced almonds to the topping for extra crunch. A handful mixed into the crumble before baking adds lovely texture and nutty flavor.
My personal Touches
The leftovers rarely make it past the next morning at my house. Cold crumble straight from the refrigerator makes a sneaky breakfast with coffee.
This simple baked fruit dessert reminds me why cooking doesn’t need complexity. Good ingredients treated simply often taste better than elaborate restaurant creations.
The berry filling stays slightly saucy under that golden topping. That’s exactly how fruit crumbles should be, not dry or overly thick like pie filling.