This incredible Strawberry Crumble made in only ten minutes makes the most amazing Summer dessert. Sweet juicy strawberries topped with a buttery oat crumble topping creates an unbelievably delicious treat.
Summer baking using all the fresh seasonal berries is one of my favourite times of the year. My Raspberry Loaf Cake, Strawberry Sable Breton Tart, Mango Crumble, and Blueberry Apple Crumble use the best seasonal produce,
This Strawberry Crumble does not disappoint. It's so simple to throw together, takes just minutes, and tastes incredible. I've added orange zest and juice into the filling which draws out even more sweet flavour and makes the filling juicy and sticky.
The crumble topping is the perfect balance of oats, sugar, and butter making it crunchy on the top and soft where it soaks up the juice. I have absolutely no doubt that your family will love this to the max!
🌟 Why You'll Love This Recipe
- Uses basic ingredients. You'll be able to find everything you need at your local grocery store.
- Uses seasonal ingredients. Make this crumble when strawberries are at their best in the summer months.
- Use frozen strawberries as back up. If fresh are unavailable then use frozen strawberries for an equally delicious crumble.
- Simple to make. Literally, three steps are all you need to make this strawberry Crumble. Anyone can make it- kids included! Plus you'll have it made and out of the oven in under an hour.
- Make ahead. Make the strawberry filling and oat crumble the day before and store them separately in the fridge. All you need to do is layer the two in a dish and bake. Perfect when entertaining!
- Feeds a crowd. Double the recipe and bake in a 9x13-inch pan if feeding a crowd. A simple, stress-free way to feed the masses.
🧾 Ingredients Needed
I've made notes below on some of the ingredients needed. Take a read as I offer substitutions where possible.
- Strawberries - If possible go with fresh - especially in Summer when they're at their ripest and juiciest. Just make sure they are bright and unblemished. Cut the large ones into four and the small ones into two. Out of season use frozen strawberries.
- Sugar - I've used regular granulated sugar in both the filling and crumble, but you can substitute it for light brown or even coconut sugar. If using frozen mangoes or raspberries then increase the sugar by a couple of tablespoons as frozen fruit tends to be more tart.
- Cornflour - The cornflour (corn starch) helps thicken the filling just enough. You can substitute with all-purpose flour.
- Orange zest and juice - Usually I use lemon zest and juice in my fruit fillings but with strawberries, they pair beautifully with the orange flavour. By all means, use lemons if you prefer.
- Flour - Substitute with wholemeal flour or a half-half combination for a more wholesome flavour.
- Rolled oats - I love the added texture oats bring to a crumble topping. You can leave them out and substitute them with more flour, or even ground almonds or ground hazelnuts for a more nut-forward approach. Use porridge or rolled oats but not quick porridge oats or jumble oats.
- Butter - make sure the butter is cold and cut into small cubes first which makes it easier to rub into the mix. You can also grate it but freeze the butter before to make grating easier.
- Make individual portions: Grease 6 to 8 ramekins with butter and divide the fruit filling to ¾ full. Top with a large mound of crumble and bake until the filling is bubbling and the crumble is golden.
- Mix with other fruit: Add in chopped rhubarb (my favourite combo), blackberries, raspberries, or apricots to build on the fruit flavour.
- Use brown butter in the crumble topping: Ok ok. So, if you just so happen to have spare brown butter in your fridge, then use this over regular butter. It adds real warmth and nutty notes to the crumble.
- Add nuts: Add chopped nuts, in particular almonds. Strawberry and Almond are a match made in heaven (you need to check out my Strawberry Almond Cupcakes).
👩🏻🍳 How to Make
I'm going to jump right in and show you the simple steps needed for you to make this incredible mango crumble recipe.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Make the Strawberry Filling
STEP 1. Mix together the filling ingredients. Add all the filling ingredients into your baking dish and toss until everything is mixed well together (Images 1 & 2).
It may feel like a lot of filling in the dish but it shrinks as it bakes. Plus we like lots of filling!
Make the Oat Crumble Topping
STEP 2. Create the crumble. Add the flour, sugar, oats, salt, and butter into a mixing bowl and toss the butter through the ingredients (Image 3). Next, use your fingers to rub the butter into the mixture.
It will feel quite dry to start with but as you rub the butter more and more into the dry ingredients, the flour will start to hydrate from the moisture of the butter and moisten. When you can squeeze the crumble mix and it clumps, it's ready (Image 4).
Assemble the Strawberry Crumble
STEP 3. Add the crumble to the filling. Sprinkle the crumble mixture over the strawberry filling in your baking dish (Images 5 & 6). Squeeze some of it together to create hazelnut size clumps all over as this creates awesome texture. And don't press it down - this will make it dense and stodgy.
STEP 4: Bake!! Now's time to bake. Be prepared to have the most incredible smell waft throughout your kitchen! Bake the Strawberry Crumble for 40-45 minutes until the filling is bubbling big slow bubbles around the edge of the baking dish and the crumble has turned a beautiful golden colour (Image 7).
Tip: pop the baking dish onto a sheet tray whilst baking as the filling can drip over - not much, but enough to warrant catching it on a tray that can easily be cleaned!
🥣 How To Serve
Let the roasted Strawberry Crumble stand for 15 minutes before serving. It's tempting to dig right in but the filling is piping hot. Plus the time for it to cool allows it to thicken slightly and go really syrupy. Waiting for it to cool is the hardest part as the smell is totally intoxicating!
💭 Recipe Pro Tips
- Use the freshest strawberries. Fresh strawberries produce the most incredible flavour for your crumble.
- The crumble mixture can be made up to 4 days in advance. Keep in chilled in the fridge until ready to use.
- Make the crumble mix in the food processor for ease. Pop all the ingredients, into the food processor bowl and pulse until you have small and large pieces.
- Convert it into a gluten-free crumble by substituting the regular flour with your favourite gluten-free flour.
📋 Recipe FAQs
When making the crumble, rub the butter into the dry ingredients until the mixture resembles bread crumbs of varying sizes. the squeeze together some of the crumble to form hazelnut size clumps. Don't press the crumble down on the filling. The more pits and grooves there are around the rough surface of the topping, the more crispy bits will be created.
Too much butter in the crumble mix will lead to a greasy mess on top. Also, if your butter is too soft when mixing it into the crumble mix. If it's hot in your kitchen when making the crumble, pop the topping once made, into the fridge for 15 minutes to allow the butter to harden again and avoid soggy crumble.
All three are made with a sweet fruit filling and baked with a topping. Crumble and crisp are very similar, both are made with butter, sugar, and flour. Crisps traditionally have oats and/or nuts in the mix, whereas crumbles don't. But I love to include them too in a crumble streusel. A cobbler fruit filling is topped with pieces of pie crust or American biscuit dough.
Sure you can. Make the strawberry filling as per the recipe. Add one egg to the crumble mixture after rubbing in the butter. This helps bind the ingredients. Add half the crumble mix to the base of a 9x9-inch pan and press down. Add filling then top with remaining crumble mix and bake. Check out my Strawberry Rhubarb Crumble Bars for a small batch option.
❄️ Storage and Freezer Instructions
To store: Cool the strawberry crisp to room temperature. Cover the dish well with plastic wrap and refrigerate for up to 5 days.
To freeze: Fruit crumbles can be frozen baked or unbaked. If baked, cool to room temperature. Wrap baked or unbaked crumbles well in plastic wrap until airtight. Freeze for up to 3 months. Thaw overnight in the refrigerator. Bake from frozen in preheated oven for 40-50 minutes until bubbling and the crumble is golden.
To reheat: If reheating the whole dish, reheat in a 180C/350F oven for 15 minutes or so or until heated through and the crumble has crisped up. To reheat individual portions, spoon into a bowl and microwave until warm.
🍓 More Strawberry Recipes
If you tried this Easy Strawberry Crumble Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Strawberry Crumble Recipe
- baking dish 1.3-1.5 litre
- 700 g strawberries, fresh, hulled.
- 100 g granulated sugar
- 2 tablespoon cornflour (corn starch)
- 1 teaspoon orange zest
- 2 tablespoon fresh orange juice
- 1 teaspoon vanilla extract
- 190 g plain flour (all-purpose)
- 100 g granulated sugar,
- 45 g rolled oats
- ½ teaspoon fine salt
- 115 g unsalted butter, cubed into small chunks
- Pre-heat your oven to 180°C (350°F).
- Mix together the filling ingredients. Add the strawberries, sugar, cornflour, orange zest, orange juice, and vanilla extract into a large mixing bowl and toss together until everything is mixed well. Pour into a large baking dish/pie pan (about 1.5 litre capacity).
- Create the crumble. Add the flour, sugar, oats, salt, and butter into a mixing bowl and toss the butter into the ingredients. Next, use your fingers to rub the butter into the mixture until it feels like breadcrumbs in varying sizes. When you can squeeze the crumble mix and it clumps, it's ready.
- Add the crumble to the filling. Sprinkle the crumble mixture over the fruit filling in your baking dish. Squeeze some of it together to create hazelnut size clumps all over as this creates awesome texture. And don't press it down - this will make it dense and stodgy.
- Bake: Bake the crumble for 40-50 minutes until the filling is bubbling big slow bubbles around the edge of the baking dish and the crumble has turned a beautiful golden colour. Remove from the oven and set to one side for 15 minutes before serving as the juicy filling is molten hot when freshly baked.Serve with scoops of vanilla ice cream, a drizzle of warm custard, or cold cream.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.