A sweet, crunchy layer of brown sugar and oats covers the top of this easy strawberry crumble. When you dig your spoon through the crust, you'll find a deliciously sweet, fruity layer of strawberries, sugar and orange zest that melts in your mouth when you take a bite.
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❤️ Why I Love This Dessert
- Easy - It only takes about ten minutes of preparation and the technique is easy.
- Quick - After you combine the ingredients together and layer them in the dish, you'll have a hot, bubbling, strawberry dessert in only forty-five minutes of bake time.
- Clean hands - My technique doesn't require any butter-rubbing for the crumble so you're not getting your hands dirty or worrying about over-mixing.
- Make-ahead - You can make it ahead of time and freeze it for later.
- Less food waste - It's a great way to use up fresh berries that might otherwise go bad.
Featured Comment
From Clowdia: ⭐⭐⭐⭐⭐ "This truly is a simple and glorious dessert. I added chopped pecans to the flour and oatmeal mix and served this yummyness with vanilla bean ice cream."
🍓 Ingredients
If you're looking for a quick and easy dessert, it only takes fresh fruit, butter and a few pantry ingredients to create a delicious strawberry crumble.
- fresh strawberries - Cleaned, hulled and quartered.
- cornstarch - The cornstarch is needed to thicken the juices that are released from the strawberries during baking.
- oranges - We are using the zest of the orange to add a pop of bright, zesty flavor to the filling.
- butter - I use unsalted butter for this recipe so that we can control the salt amount.
- oats - The crunch of the oats adds nice texture to this dish. You can use quick oats or rolled oats.
- brown sugar - Brown sugar is the choice ingredient for a delicious crumble topping with deeper flavor.
*Check recipe card for full ingredient amounts.
⭐ I also have a plum crumble recipe you might like.
🥣 How to Make Strawberry Crumble
Step 1. Preheat. Preheat the oven to 350°F. Place the strawberries in a 10" baking dish and add ½ cup granulated sugar.
Step 2. Mix. Add the cornstarch and orange zest. Mix it all together.
Step 3. Make the crumble. In a separate bowl, combine flour, brown sugar, oats and salt. This is the crumble topping.
Step 4. Top the fruit. Top the strawberry mixture with the flour mixture, evenly.
Step 5. Add butter and bake. Pour the melted butter evenly over top and bake for around 45 minutes, or until crumble topping is golden brown and the fruit is bubbling.
Step 6. Serve. Let cool for at least 15 minutes and serve the strawberry crumble!
✔️ Tips to Make Easy Strawberry Crumble
- Perfect temperature - Baking the crumble at a temperature that isn't too high (350°F) gives the strawberry filling time to get perfectly soft and saucy.
- Light hand - It's better to sprinkle the topping over the crumble then to press it down or it can become more on the cakey side.
- Dish size - A 10" pie dish that is 2" deep works perfectly but I have gotten away with going as small as 9.5". Don't go any smaller because you will risk having the filling bubble over in the oven.
- Set the filling - You need to let the crumble cool to let the fruit filling set up.
🍽️ Serving Suggestions
It may be a popular spring and summer dessert but we enjoy it year round.
Hot crumble tastes great with a scoop of vanilla ice cream (or even homemade banana ice cream). At first, the ice cream adds a cool, creamy flavor to the hot dessert; as it melts, it seeps into the crumble and makes it richer and more flavorful.
Whipped cream is another great, creamy topping for a warm crumble. You could also garnish your crumble with fresh strawberries for an extra burst of fruity flavor.
Powdered sugar makes a great last-minute garnish if you don't have any ice cream in the freezer.
Some people prefer this dish when it's fresh from the oven, but you could also chill it in the fridge if you prefer cold desserts, or eat it at room temperature.
❓ Easy Strawberry Crumble FAQs
Crumble desserts with sugar can be left at room temperature for up to two days. Just make sure they are covered properly. However, if you are uneasy about that, you can store the leftovers in the fridge for up to 4 days.
You can freeze a fruit crumble both before or after baking for up to 4 months. Thaw in the refrigerator and bake/reheat in a 350°F oven until hot all of the way through.
A good amount of butter (but not too much) is what's going to give you a crispy topping. Don't take the crumble out of the oven until it has become golden-brown in color. Reheat leftover crumble in the oven instead of the microwave to avoid a soggy topping.
🍓 More Strawberry Recipes You Will Love
If you tried this 🍓 Easy Strawberry Crumble Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Easy Strawberry Crumble
Ingredients
- 4 cups fresh strawberries - cleaned, hulled and quartered
- ½ cup granulated sugar
- 1 teaspoon cornstarch
- 1 ½ teaspoons orange zest
- 1 cup all-purpose flour
- 1 cup oats - can use rolled or quick
- ¾ cup brown sugar
- ½ teaspoon salt
- ¾ cup unsalted butter - melted
Instructions
- Preheat the oven to 350°F. Place the strawberries in a 10" baking dish and add ½ cup granulated sugar.4 cups fresh strawberries, ½ cup granulated sugar
- Add the cornstarch and orange zest. Mix it all together.1 teaspoon cornstarch, 1 ½ teaspoons orange zest
- In a separate bowl, combine flour, oats, brown sugar and salt. Top the strawberry mixture with the flour mixture, evenly.1 cup all-purpose flour, 1 cup oats, ¾ cup brown sugar, ½ teaspoon salt
- Pour the melted butter evenly over top and bake for around 45 minutes, or until crumble topping is golden brown and the fruit is bubbling.¾ cup unsalted butter
- Let cool for at least 15 minutes and serve!
Equipment
Notes
- Crumble desserts with sugar can be left at room temperature for up to two days, if they are covered properly.
- You can store the leftovers in the fridge for up to 4 days.
- Make sure to cool the crumble to room temperature before covering it.
- You can freeze a fruit crumble both before or after baking for up to 4 months. Thaw in the refrigerator and bake/reheat in a 350°F oven until hot all of the way through.
- It's better to sprinkle the topping over the crumble then to press it down or it can become more on the cakey side.
- A 10" pie dish that is 2" deep works perfectly but I have gotten away with going as small as 9.5". Don't go any smaller because you will risk having the filling bubble over in the oven.
- Don't take the crumble out of the oven until it has become golden-brown in color. Reheat leftover crumble in the oven instead of the microwave to avoid a soggy topping.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
Easy and so delicious 🤤!
Clowdia says
This truly is a simple and glorious dessert. I added chopped pecans to the flour and oatmeal mix and served this yummyness with vanilla bean ice cream.
Joss D says
The pecans are a good tweak. I'm glad you liked it Clowdia, thanks!
Alexa Jordan says
I absolutely loved this recipe! I paired it with strawberry mint sorbet to make it extra strawberry-ish. Great recipe!
Joss D says
Thank you Alexa.