I know we try hard not to turn on the oven during the summer but my strawberry crumble recipe makes it worth it. I grab seasonal ripe strawberries, add a few ingredients to create a thick syrup then top them with a buttery crumble. When you see those berries bubbling and the crumble golden, it’s ready to drown in vanilla ice cream and serve up.
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How to Make Strawberry Crumble
First, you toss together your fresh strawberries, juice, granulated sugar, salt, vanilla extract and cornstarch. In just a short amount of time the mixture thickens and the citrus draws out the brightness in the berries.
Next build the crumble. Whisk your dry ingredients together in a bowl and add melted butter mixing together.
Finally, grab those ramekins and fill them with the filling. Then spoon your crumbs on top and pop them into the oven. Bake about 30 minutes at 375.
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Strawberry Crumble Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups strawberries washed, hulled and sliced
- 1 tablespoon orange juice or lemon juice
- 1/4- 1/2 cup granulated sugar check sweetness of strawberries to determine best amount
- Sprinkle of salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1/4 cup melted salted butter
- 1/3 cup brown sugar
- 1 teaspoon granulated sugar
- 1/2 teaspoon cinnamon
- 2/3 cup all-purpose flour
Instructions
- Preheat oven to 375 degrees.
- For the strawberry mixture, toss together strawberries, orange or lemon juice, granulated sugar, salt, vanilla extract and cornstarch in a medium bowl. Set aside.
- While strawberries sit and thicken, assemble the crumble. Add brown sugar, granulated sugar, cinnamon and flour to a small to medium sized bowl.
- Whisk ingredients together.
- Slowly add in melted butter and stir in to combine until crumbs develop.
- Add strawberry mixture to ramekins (I used 2 ounce sized ramekins).
- Spoon crumbs over the tops of the strawberries.
- Bake crumbles for 30 minutes. You can serve your crumbles warm or cold but my favorite way is warm with a nice scoop of vanilla ice cream. Enjoy!
Notes
To Store
- Preheat your oven to 350°F (175°C). Place the crumble in an oven-safe dish and cover with aluminum foil. Heat until it’s thoroughly warmed through about 20 minutes.
Nutrition
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Would the timing be the same if you use a big pan like a 9 x 13?
Hi Marie, I have not tested this recipe in a 9×13 but I would assume it would be similar for the time, I would start checking it at 30 minutes and if not done, every 5 minutes until it’s golden. Hope that helps!
Can I make this but substitute green apples?
Sure, you will need to increase the cook time by 10-20 minutes since apples are harder than strawberries.
Can this be made in a different size pan instead of individually? If so, what size?
Hi Cha, you could probably fit it all in an 8×11 or 9×13.
I did not have strawberries but enough blueberries and raspberries that I took a chance on as a substitute. The recipe worked great. I even substituted the sugar for monkfruit sweetener and also the brown sugar for golden sweetener (I learned that from Brandi with Stay Snatched! This recipe worked perfectly. I believe I could have added even more fruit since the blueberries and raspberries are small, but it was absolutely delicious and the consistency was perfect also. Baked for 30 minutes!
I love this dessert. I made this for family and friends and they loved it! It’s so easy and quick I cooked mine for 20 minutes instead of 30 minutes. Very delicious! Mrs. Jocelyn “You Rock!”
I just made this recipe yesterday for a seasonal challenge with strawberries. Oh wow!! It’s a perfect summer dessert, with a delicious fruity flavour. The melting ice cream, with the crunchy crumble and gooey strawberries are a combination made in heaven. The recipe delivers exactly what its supposed to. Definitely will be making again.
Quick, simple, and absolutely delicious! Great to use up some past perfect strawberries. I had extra topping so I grabbed two peaches and used the same filling recipe and it worked perfectly. Can’t wait to make for company or on a weeknight for an easy, tasty dessert.
Is 2 oz ramekin correct? Wouldn’t that only be about 2 TB.
Can I use unsalted butter instead? Thanks
Sure yep!
Ok. So your little girl is the cutest thing everrrrrr lol. Just adorable. That strawberry crumble is on my list to make STAT! Too many great recipes you have. So little time to make them all!! Thanks for sharing. Have a wonderful Easter.