Name: Strawberry Crumble Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 5 cups fresh or frozen strawberries, hulled and halved or quartered; 1/3 cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/2 cup rolled oats; 1/3 cup brown sugar; 1/2 cup unsalted butter, cold and cubed; 1/4 teaspoon salt; Optional: 1/4 cup chopped nuts or 1/2 teaspoon ground cinnamon

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This strawberry crumble recipe is one of my go-to desserts when I want something fruity, warm, and comforting with minimal effort. Juicy strawberries bubble beneath a golden, buttery topping that’s crisp on the outside and soft underneath. It’s the perfect balance of tart and sweet—and even better with a scoop of vanilla ice cream on top.

Why You’ll Love This Recipe

I love how simple and satisfying this crumble is. It lets the strawberries shine with just a few pantry ingredients and no complicated steps. I don’t need to worry about pie crust or precise measurements—the relaxed, rustic style makes it practically foolproof. Whether I’m using fresh strawberries in peak season or frozen ones year-round, this dessert always turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

Fresh or frozen strawberries (hulled and halved or quartered)
Granulated sugar
Cornstarch (for thickening)
Lemon juice
Vanilla extract

For the crumble topping:

All-purpose flour
Brown sugar
Rolled oats
Unsalted butter (cold and cubed)
Salt
Optional: chopped nuts or a pinch of cinnamon

Directions

I preheat the oven to 350°F (175°C) and lightly butter a baking dish (about 8×8-inch or similar).
In a large bowl, I toss the strawberries with sugar, cornstarch, lemon juice, and vanilla extract. I pour the mixture into the prepared baking dish.
In another bowl, I mix together flour, oats, brown sugar, and salt. I cut in the cold butter with a pastry cutter or my fingers until the mixture is crumbly and resembles coarse crumbs.
I sprinkle the topping evenly over the strawberries.
I bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbly around the edges.
I let it cool for 10–15 minutes before serving. It’s amazing warm with ice cream or chilled straight from the fridge.

Servings and timing

This recipe serves about 6 people.
Total time is around 50 minutes:

10–15 minutes for preparation
35–40 minutes for baking

Variations

Sometimes I mix in rhubarb, blueberries, or raspberries with the strawberries for extra depth. I also like adding chopped almonds or pecans to the crumble for a bit of crunch. If I want a gluten-free version, I swap the flour for a gluten-free blend and make sure the oats are certified gluten-free. A sprinkle of cinnamon or nutmeg in the topping gives it a cozy flavor boost.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave for about 30 seconds, or I reheat the whole dish in a low oven until warmed through. It also tastes great cold—especially for breakfast with a dollop of yogurt.

FAQs

Can I use frozen strawberries?

Yes, I use frozen strawberries when fresh ones aren’t in season. I don’t thaw them—just toss them in with the cornstarch and sugar, then bake as usual.

Why is my crumble topping not crisp?

I make sure the butter is cold when I mix it into the dry ingredients, and I don’t overmix. If the topping still seems soft, I let it bake a few more minutes until golden.

Can I make this ahead of time?

Yes, I assemble the crumble and store it in the fridge (unbaked) for up to 24 hours. I bake it fresh when I’m ready to serve.

What’s the difference between a crumble and a crisp?

They’re very similar, but crisps usually include more oats or nuts, while crumbles are more flour-and-butter focused. This recipe leans toward a crisp because of the oats.

Can I make it vegan?

Yes, I use plant-based butter or coconut oil in the topping, and everything else is naturally dairy-free.

Conclusion

This strawberry crumble is the kind of easy, no-stress dessert I love to make any time I have sweet, ripe berries on hand. With its juicy filling and buttery topping, it’s warm, comforting, and always a hit. Whether I’m baking for guests or just treating myself, this recipe never fails to deliver that cozy, homemade goodness.

Strawberry Crumble Recipe

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A simple, comforting strawberry crumble made with juicy strawberries and a golden oat topping. Perfect warm with ice cream or cold from the fridge.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

5 cups fresh or frozen strawberries, hulled and halved or quartered
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup rolled oats
1/3 cup brown sugar
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
Optional: 1/4 cup chopped nuts or 1/2 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°F (175°C) and lightly butter an 8×8-inch baking dish.
In a large bowl, toss the strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract.
Pour the strawberry mixture into the prepared baking dish and spread evenly.
In another bowl, mix flour, oats, brown sugar, and salt. Add optional nuts or cinnamon if using.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the strawberries.
Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbling around the edges.
Let the crumble cool for 10–15 minutes before serving.