The Heart and Soul of the Best Strawberry Crumble Recipe
Today, I’m sharing with you my current favorite crumble recipe that features one of the most delicious fruits Summer has to offer: strawberries. They’re that perfect sticky sweet, leave your fingertips pink and scented treat that I crave as soon as the weather warms up.
Cuisine Inspiration: Classic American
Primary Cooking Method: Baking
Dietary Info: Contains gluten, dairy, and sugar.
Key Flavor: The dominant flavor here is the sweet and slightly tart brilliance of fresh strawberries, complemented by the buttery richness of the crumble.
Skill Level Required: Beginner-friendly
Sweet Highlights:
- Bursting with Berries: Packed with fresh strawberries, this crumble is a berry lover’s dream.
- Easy-Peasy: Has a simple ingredient list and straightforward instructions
- Versatile Vibe: Dress it up with a scoop of vanilla ice cream or enjoy it plain
- Seasonally Scrumptious: Best made in strawberry season when the berries are at their peak of flavor, this crumble is a fantastic way to celebrate the fruits of summer.
With its undeniable charm, ease of preparation, and irresistible taste, this strawberry crumble is bound to become a fast favorite in your dessert repertoire. Enjoy the fruits of your labor with this sweet and simple delight!
Ingredients
- Strawberries: The main star! We’re talking fresh, juicy strawberries that bring in the sweet and slightly tart flavors. Make sure they’re washed, hulled, and sliced, ready to steal the show.
- Citrus Juice: A splash of orange or lemon juice to elevate the berry goodness and add a zing of freshness.
- Granulated Sugar: Sweetness alert! Adjust the sugar level depending on how sweet your strawberries are; we want it just right.
- A Pinch of Salt: Just a sprinkle to balance out the sweetness and enhance all the flavors.
- Vanilla Extract: A teaspoon of this magic potion for a sweet, aromatic touch.
- Cornstarch: The thickening maestro, ensuring your berry filling is just the perfect consistency.
- Melted Salted Butter: Because everything is better with butter, right? It’s going to bring that rich, melt-in-your-mouth experience to the crumble.
- Brown Sugar: For that deep, caramel-like sweetness and a hint of molasses charm.
- A Teaspoon of Sugar: Just a little extra sweet kick for the crumble topping.
- Cinnamon: Half a teaspoon to spice things up and add a warm, aromatic flair.
- All-Purpose Flour: The foundation of our crumble topping, creating that perfect crumbly texture.
How to Make Strawberry Crumble
First, you toss together your strawberries, orange or lemon juice, granulated sugar, salt, vanilla extract and cornstarch. Together they create a strawberry filling to be reckoned with. In just a short amount of time the mixture thickens and the citrus draws out the bright flavors within the strawberry.
While you wait for those plump strawberries to be ready, the crumble is awaiting its preparation. So you grab a bowl, whisk your dry ingredients together and add that gorgeous melted butter until your left with nuggets of buttery goodness.
Finally, grab those ramekins and fill them to the brim with that tangy, sugary and slightly acidic filling. Then spoon your crumbs on top and pop them into the oven to ooze and gooze all over until they’re ready. Allow them to cool, or don’t. I have no patience. But most importantly, never forget that wonderfully creamy, cool scoop of vanilla ice cream on top. Wow, I think I’m drooling right now.
From beginning to end this recipe is not only bursting with flavor but it’s a simple reminder of all the things I’m looking forward to. These strawberry crumbles has got me so excited for the wonderful weather I am sure (definitely praying) is coming soon!
How 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.
Tip: To bring back the crunchiness of the topping, you might want to pop it under the broiler for a minute or two after reheating. Just watch closely so it doesn’t burn.
Other Amazing Crumble Recipes
If you like these individual strawberry crumbles, then you might also enjoy some of my other crumble recipes.
- Blueberry Crumble Bars
- Strawberry Rhubarb Crumble Pie
- Strawberry Crumble Coffee Cake
- Baked Crumble Apples
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
- 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.
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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.