This Strawberry Crumble is the perfect, easy summertime dessert! Sweetened fresh strawberries with a crunchy oat topping!
A TASTY STRAWBERRY DESSERT
This Strawberry Crumble is a classic dessert with a delicious balance of sweet and tart flavors. It only takes a few simple ingredients to make a delicious strawberry crumble that can be enjoyed on its own or served with your favorite ice cream (everything is better with ice cream, right?) Preparing this dish is easy and only requires about an hour from start to finish. Such a wonderful summery dessert. Enjoy the sweet flavor of fresh strawberries in this amazingly simple recipe!
FREQUENTLY ASKED QUESTIONS:
Strawberry crumble is made of fresh strawberries, butter, sugar, flour, oats, and cinnamon. We use a few other ingredients but those are the main ones you’ll find in any strawberry crumble recipe.
While you could possibly use the frozen berries if you thawed them a bit first, I would prefer the fresh over the frozen. Reason being is the frozen fruit, when it cooks down, will become mushy faster because of the extra retained water in the fruit. It may make your filling a bit runny and you can’t always guarantee the size of the fruit when it was cut and frozen. If you end up with a bunch of smaller frozen strawberries, they may turn mushy very easily.
Typically this happens when you cut your strawberries too small. That’s why I like to cut them on the larger side so they don’t cook down too much and still have some texture. If your strawberries are tiny, just leave them whole.
I imagine you could, but some may need to be prepped first. Just know that I’ve only tested this recipe with old-fashioned rolled oats.
If oats aren’t your thing, you can leave them out. Instead, try adding more flour, or using a combo of flour and chopped walnuts for an extra crunchy twist.
Certainly! You can even use a combination of mixed berries for another fun flavor.
I made this in an 11×7-inch pan. If you wanted to, you could make this in a 9×9-inch baking dish. Just don’t overfill. I’d add a second larger pan underneath or something to help catch anything that may spill over. A 9×13-inch dish would be a tad too large.
My crumble topping is a foolproof crumble topping. It will turn out as the perfect crumble. A couple of other things could be happening as well. Do not cover the dish while baking. That will retain moisture and not allow the topping to crisp up. Also, you don’t want a huge thick crumble topping. When it is too thick, the crumble just doesn’t have a chance to crisp up.
Place leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Reheat your leftover Strawberry Crisp by placing it back into the oven or the microwave until warm.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- strawberries– You don’t want super small strawberries. If your strawberries are tiny, just leave them whole. I’d hesitate using frozen berries, see my thoughts on that in the FAQ (frequently asked question) section.
- cornstarch– this is going to be used as a thickener for the filling. I suppose you could also use flour but cornstarch works the best, in my opinion.
- granulated sugar– I have not tried this with sugar substitutes but I think it would work just fine.
- lemon juice– I like to use fresh squeezed juice for the most flavor and it helps bring out the flavor of the strawberries while also ensuring the overall dish isn’t too sweet. Don’t use the bottled lemon juice. If you don’t have a fresh lemon, just skip adding it.
- vanilla extract– You can actually use other extracts if you like. If your strawberries aren’t as great a flavor as you’d like, try using strawberry extract. Or maybe even almond extract.
- old-fashioned rolled oats– this is best with the old-fashioned oats. The quick cooking oats don’t give quite the same texture.
- light brown sugar– if you want a deeper molasses flavor, try using dark brown sugar.
- butter- it needs to be real butter, not margarine. The crumble won’t crisp up if you use margarine (since it is oil based.)
- ground cinnamon – if you don’t like cinnamon, just leave it out.
HOW TO MAKE STRAWBERRY CRUMBLE
Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside. Remove the stems from the strawberries. Prepare them by leaving small ones whole, cut medium ones in half, and quarter large ones. Place the strawberries in a large bowl. Toss them until coated in the cornstarch, sugar, lemon juice, and vanilla. Set aside. In a medium-sized bowl, stir together the oats, flour, brown sugar, melted butter, and cinnamon until combined and crumbly.
Give the strawberries another good stir and place them in the baking dish in an even layer. Take your hands and add the crumble on top, breaking it up and crumbling it evenly all over.
Bake for 30-40 minutes until the strawberry mixture is bubbling up along the sides of the baking dish, and the crumble is golden brown.
Allow the crumble to sit for 10 minutes before serving (this will give the filling time to thicken.)
CRAVING MORE RECIPES?
For the filling:
- Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside.
- Remove the stems from the strawberries. Prepare them by leaving small ones whole, cut medium ones in half, and quarter large ones.
- Place the strawberries in a large bowl. Toss them until coated in the cornstarch, sugar, lemon juice, and vanilla. Set aside.
- In a medium-sized bowl, stir together the oats, flour, brown sugar, melted butter, and cinnamon until combined and crumbly.
- Give the strawberries another good stir and place them in the baking dish in an even layer.
- Take your hands and add the crumble on top, breaking it up and crumbling it evenly all over the strawberries.
- Bake for 30-40 minutes until the strawberry mixture is bubbling up along the sides of the baking dish, and the crumble is golden brown.
- Allow the crumble to sit for 10 minutes before serving. Don't skip this step. It allows the filling time to thicken up. Then scoop and serve!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I don’t recommend frozen strawberries (see my FAQ’s above for more information on that).
- This method will work for any berries.
- Reheat by placing it back into the oven or the microwave until warm.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
- You can use a 9×9-inch baking dish, but put something under to help catch anything that spills over.
- I wouldn’t recommend using frozen berries, they’ll end up mushy or make the filling runny. If you must use them, just be cautious.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.