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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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!