Strawberry Crumble Recipe

Strawberry crumble topped with a scoop of vanilla ice cream

4.82 from 16 votes

Easy Strawberry Crumble with fresh strawberries, sugar, citrus juice, vanilla, and a buttery brown sugar crumble topping baked until golden.

Prep Time10

Cook Time30

Cool Time10

Total Time50

Course: Dessert

Cuisine: American

Servings: crumbles

Calories: 556kcal

Author: Jocelyn Delk Adams

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.

Tip: Want the crumble topping crispy again, boos? Pop it under the broiler for a minute or two after reheating. Keep an eye on it so it doesn't burn!

Nutrition