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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 or Pie Recipes
If you like these individual strawberry crumbles, then you might also enjoy some of my other crumble recipes.
Individual Strawberry Crumbles
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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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Ohhhhh this sounds so delicious!
Thank you so much!
Hey, can you tell me how long to wait till the strawberries thicken completely? I’m afraid I didn’t leave them long enough. Thanks for the recipe!
Don’t worry if you don’t feel you thickened them long enough. About 10 minutes should do the trick. How did they turn out for you?
This was the first strawberry crumble recipe I came across while looking for a super quick and very delicious recipe. They are in the oven right now! My 5yr old son and I are drooling away!! Thanks!
Thank you so much. Let me know how it turns out.
Beautiful crumbles! Right on time for strawberry season. I will make this once I get my hands on some sweet and juicy strawberries.
By the way, the weather has been pretty weird this year. There has been so little rain in So California. It is very dry. We are not anywhere near fire season, but we have 3 wild fires today. Hopefully, we will get some late rain or something.
I like the contrast of the blue plating. And don’t you just love whipping up something that makes sense and everyone around you loves! I love crumbles, too, but don’t make them as much b/c I’d literally eat it all before I could share.
Thanks so much Bren! And yes, I adore crumbles a little bit more than I should. Perfect dessert if you ask me!
Jocelyn, these crumbles are beautifully wonderful! My problem, I would want everyone else’s crumble bowl too! ;} Lovely photos! Our weather here in Virginia has been the same way…back and forth. Now we’re having a cool few days of drizzling rain, out with the warm sweatshirts again. Have a great week! xox
Thanks so much Carol! Geez, is anyone having nice weather. And P.S., I ate my husband’s extra crumble that I saved him. I will have to make more this weekend!
We have a bit of that weather confusion in Los Angeles too. Gray and cool 3 or 4 days in a row, followed by mid-80’s during the weekend. Hey, if the berries are there, use them up however you can!
Exactly! The weather confusion must be everywhere I am afraid.
Perfect recipe for this crazy weather, Jocelyn! Can’t wait to give it a try!
Thanks so much Abbe!!
Jocelyn, I’m already in love with these crumbles!! Great idea to add a dash of cinnamon to the crumb topping. (Beautiful photos!)
I live right above you in Michigan – our spring has been fickle too! By the time things warm up (in June?), my mind will want to think it’s still April. 😛
Thanks so much Valerie. Gosh you live in Michigan so you totally know what I am talking about.
So bright and tasty!
Thanks so much Elen!