I know we try hard not to turn on the oven during the summer, but my strawberry crumble recipe makes it worth it boos. You can make it all year round, but it’s even better when strawberries are in season. The filling is so easy to make, and when it starts to thicken and bubble under that brown sugar crumble topping… The smell is heavenly, y’all. I be standing there trying not to open the oven door and dig in early! But it’s best to let it cool and add a fat scoop of vanilla ice cream on top. Get into it!
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How to Make Strawberry Crumble
These step-by-step photos show how to make an easy strawberry crumble, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Strawberry Crumble Recipe
1. Toss together the strawberry filling ingredients in a bowl evenly coat
Let the mixture sit briefly so the strawberries start releasing their juices.
2. Whisk together the crumble dry ingredients in a separate bowl
Mix until fully combined.
3. Pour in the melted butter and stir until clumps form
The mixture should look crumbly, not sandy.
4. Pour the strawberry filling into a pie plate
Spread it out evenly.
5. Sprinkle the brown sugar crumble evenly over the strawberries
Lightly press larger clumps together.
6. Bake the strawberry crumble until the filling is bubbling around the edges
Make sure the topping is golden brown. Let it cool slightly before serving so the filling thickens.
PRO TIP: If you want that topping to bake up extra crisp, pop the crumble in the fridge for 10 to 15 minutes before sprinkling it over the strawberries.
Recipe Video
Full Strawberry Crumble Recipe
Strawberry Crumble Recipe
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Ingredients
For the Strawberry Filling
- 3 cups strawberries washed, hulled, and sliced
- 1 tablespoon orange juice or lemon juice
- ⅓ -½ cup granulated sugar depending on sweetness
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 ½ tablespoons cornstarch
For the Crumble Topping
- ⅓ cup melted salted butter
- ½ cup brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
- Pinch of salt optional but recommended
Instructions
- Preheat oven to 375°F. Place the pie plate on a rimmed baking sheet (important, it will bubble).
- In a large bowl, toss together the strawberries, citrus juice, granulated sugar, salt, vanilla, and cornstarch until evenly coated. Let sit for 5 minutes to start releasing juices.
- In a separate bowl, whisk together brown sugar, granulated sugar, cinnamon, flour, and salt. Pour in melted butter and stir until clumps form. It should look crumbly, not sandy.
- Pour the strawberry mixture into the 8-inch pie plate, spreading evenly.
- Sprinkle the crumble evenly over the top, lightly pressing larger clumps together.
- Bake for 30-35 minutes, until filling is bubbling around the edges and topping is golden brown.
- Cool slightly (10-15 minutes) before serving so the filling thickens.
Video
Notes
How to Store
- Fridge: Cover the crumble tightly with foil or transfer it to an airtight container and refrigerate for up to 4 days. The topping will soften a bit, but the flavor is still real good, boos.
- Freezer: Let the crumble cool completely, then wrap the whole dish tightly with plastic wrap and foil or store portions in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm it in a 325°F oven for 10-15 minutes, or until heated through. You can also microwave individual portions, but the topping won’t stay as crisp.
Nutrition
Recipe Tips
- Choose good strawberries, boos. Pick firm berries with bright color and fresh green tops. If they look dull or mushy, leave them at the store.
- Don’t overmix the crumble. Stir just until clumps form. If you keep mixing, you will end up with sandy crumbs instead of buttery chunks.
- Use ALL the topping. I’ve tested this strawberry crisp recipe plenty of times, and the crumble-to-filling ratio is perfect. Don’t be shy piling it on!
- Mix up the berries! You can also use blueberries, raspberries, or blackberries for this crumble. They all bake down into a nice jammy filling.
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Recipe Help
Fo sho, boos! Divide the strawberry filling between small ramekins and sprinkle the crumble on top. Place them on a baking sheet and bake at the same temperature. Start checking around 20-25 minutes. Smaller portions bake faster!
Yep! Just thaw them first and drain them well so they don’t water down the filling. Fresh strawberries are always superior, tho!
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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!