There’s something truly magical about the scent of a fruit crumble baking in the oven. It fills the house with warmth and promises a comforting, delicious treat. My family absolutely adores dessert, and this Strawberry Crumble recipe has become a firm favorite in our home. From summer barbecues to cozy winter evenings, it’s the perfect dish to bring smiles to faces. The combination of sweet, juicy strawberries bubbling under a buttery, crumbly topping is simply irresistible. It’s also incredibly easy to make, which is a huge bonus for busy weeknights or when you need a crowd-pleasing dessert without fuss. Honestly, every time I bake this, I get requests for seconds, and sometimes even thirds! The simplicity belies its incredible flavor and texture. If you’re looking for a dessert that’s both comforting and impressive, look no further. This Strawberry Crumble recipe is a winner.

Ingredients for the Perfect Strawberry Crumble

To create this delightful Strawberry Crumble, you’ll need a handful of simple, fresh ingredients. Quality ingredients are key to achieving the best flavor, so try to use the freshest strawberries you can find, and good quality butter. Here’s what you’ll need for both the strawberry filling and the crumble topping:

• Fresh Strawberries (1 kg): The star of the show! Fresh, ripe strawberries are essential for that juicy, sweet flavor. Look for bright red berries with a fragrant aroma. Frozen strawberries can be used if fresh aren’t available, but ensure they are fully thawed and drained before use to avoid a watery filling.
• Granulated Sugar (100g for filling + 150g for topping): Sugar adds sweetness to both the filling and the crumble topping. Granulated sugar provides a clean sweetness that complements the strawberries perfectly. You can adjust the amount slightly depending on the sweetness of your strawberries and your personal preference.
• Cornstarch (2 tablespoons): This acts as a thickening agent for the strawberry filling. Cornstarch helps to create a lovely, slightly jammy consistency as the strawberries bake, preventing the crumble from becoming too watery.
• Lemon Juice (1 tablespoon): A touch of lemon juice brightens the flavor of the strawberries and balances the sweetness. It also helps to prevent the strawberries from becoming overly mushy during baking. Freshly squeezed lemon juice is always preferred for the best flavor.
• All-Purpose Flour (250g): The base of the crumble topping. All-purpose flour creates a tender yet sturdy crumble. Ensure you measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping it directly from the bag.
• Cold Unsalted Butter (175g): Cold butter is crucial for creating a crumbly texture. When cold butter is cut into the flour mixture, it creates small pockets of fat that melt during baking, resulting in a flaky and delicious crumble. Unsalted butter allows you to control the saltiness of the crumble.
• Rolled Oats (50g): Rolled oats add a wonderful texture and nutty flavor to the crumble topping. They contribute to the overall “crumble” effect and make the topping more satisfying. You can use either rolled oats or quick-cooking oats, but rolled oats will provide a slightly chewier texture.
• Ground Cinnamon (1 teaspoon): Cinnamon adds warmth and spice to the crumble, complementing the sweetness of the strawberries beautifully. It’s a classic pairing with fruit desserts.
• Pinch of Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness. A pinch in both the filling and the topping will make a noticeable difference.

Instructions: Baking Your Perfect Strawberry Crumble

Follow these simple step-by-step instructions to bake a delicious and golden brown Strawberry Crumble that will impress your family and friends. This recipe is designed to be straightforward and easy to follow, even for beginner bakers.

Step 1: Prepare the Strawberries

1. Wash and Hull the Strawberries: Gently wash the fresh strawberries under cool water and pat them dry. Hull the strawberries by removing the green leafy tops. A strawberry huller or a paring knife works well for this.
2. Slice the Strawberries: Depending on the size of your strawberries, slice them in half or quarters. You want them to be roughly uniform in size so they cook evenly. If using very large strawberries, you might need to slice them into smaller pieces.
3. Combine Filling Ingredients: In a large bowl, gently toss the sliced strawberries with granulated sugar (100g), cornstarch, and lemon juice. Ensure the strawberries are evenly coated with the sugar and cornstarch mixture. The sugar will start to draw out the juices from the strawberries, creating a lovely syrup. Let this mixture sit for about 10-15 minutes while you prepare the crumble topping. This allows the cornstarch to start thickening the strawberry juices and the flavors to meld.

Step 2: Make the Crumble Topping

1. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, granulated sugar (150g), rolled oats, cinnamon, and a pinch of salt. Make sure these dry ingredients are well combined to ensure even distribution of flavor and texture in the crumble topping.
2. Add Cold Butter: Cut the cold unsalted butter into small cubes. Add the cold butter cubes to the dry ingredients in the bowl.
3. Cut in the Butter: Using your fingertips or a pastry blender, work the cold butter into the dry ingredients. The goal is to break down the butter into smaller pieces and incorporate it into the flour mixture until it resembles coarse crumbs. You should still see some small pieces of butter throughout the mixture – this is what creates the crumbly texture. Be careful not to overwork the mixture, as this can result in a tough topping. If using your fingertips, work quickly to prevent the butter from getting too warm.
4. Optional: Chill the Topping: For an even more crumbly topping, you can chill the crumble mixture in the refrigerator for about 15-20 minutes while your oven preheats. This helps to keep the butter cold and prevents it from melting too quickly in the oven.

Step 3: Assemble and Bake the Crumble

1. Preheat Oven: Preheat your oven to 180°C (350°F). Make sure your oven is properly preheated to ensure even baking and a golden brown crumble.
2. Prepare Baking Dish: Choose an oven-safe baking dish. A 9×13 inch baking dish or a similar sized dish works well for this recipe. You can also use individual ramekins for single-serving crumbles.
3. Pour in Strawberry Filling: Pour the prepared strawberry filling into the baking dish, spreading it evenly across the bottom.
4. Sprinkle Crumble Topping: Evenly sprinkle the crumble topping over the strawberry filling. Make sure to distribute it uniformly so that each bite will have a good balance of fruit and crumble.
5. Bake: Bake in the preheated oven for 35-45 minutes, or until the crumble topping is golden brown and the strawberry filling is bubbly. The baking time may vary slightly depending on your oven and the depth of your baking dish. Check for doneness by inserting a knife into the center – it should come out with bubbly strawberry juices.
6. Cool Slightly: Once baked, remove the Strawberry Crumble from the oven and let it cool slightly for about 10-15 minutes before serving. This allows the filling to thicken a bit further and prevents it from being too hot to eat.

Step 4: Serve and Enjoy!

Serve your warm Strawberry Crumble as is, or with your favorite accompaniments. See the “How to Serve” section below for delicious serving suggestions. Enjoy the delightful combination of sweet, juicy strawberries and buttery, crumbly topping!

Nutrition Facts (per serving, approximately)

This nutritional information is an estimate and can vary based on specific ingredients and portion sizes. It’s based on dividing the entire crumble into 8 servings.

• Serving Size: 1/8 of the crumble
• Calories: Approximately 350 kcal
• Fat: 18g

Note: These values are approximate and for informational purposes only.

Preparation Time

This Strawberry Crumble recipe is wonderfully quick and easy to prepare, making it perfect for both weeknight desserts and special occasions.

• Prep Time: 20 minutes (This includes washing and slicing strawberries, preparing the crumble topping, and assembling the crumble).
• Cook Time: 35-45 minutes (Baking time in the oven, until golden brown and bubbly).
• Total Time: Approximately 55-65 minutes (From start to finish, including prep and baking).

This timeframe allows you to have a warm, homemade dessert ready in just about an hour. The hands-on time is minimal, making it a great recipe for when you want a delicious treat without spending hours in the kitchen.

How to Serve Your Strawberry Crumble

Strawberry Crumble is incredibly versatile and can be enjoyed in many delicious ways. Here are some serving suggestions to elevate your dessert experience:

• Warm with Vanilla Ice Cream: The classic pairing! The warmth of the crumble and the cold, creamy vanilla ice cream create a delightful contrast in temperature and texture. The vanilla flavor complements the sweet strawberries perfectly.
• With Custard: A rich and creamy custard poured over warm Strawberry Crumble is a truly indulgent treat. The smooth custard adds another layer of comforting warmth and flavor.
• Topped with Whipped Cream: A dollop of freshly whipped cream adds a light and airy sweetness to the crumble. It’s a simple yet elegant topping that enhances the dessert without being overly heavy.
• With Crème Fraîche or Greek Yogurt: For a slightly tangy and less sweet option, serve your crumble with a spoonful of crème fraîche or Greek yogurt. This cuts through the sweetness of the crumble and adds a refreshing element.
• Sprinkled with Powdered Sugar: A simple dusting of powdered sugar adds a touch of elegance and visual appeal to the crumble. It’s a subtle sweetness that enhances the overall presentation.
• Alongside Fresh Berries: Enhance the strawberry flavor by serving the crumble with a side of fresh strawberries, raspberries, or blueberries. This adds a burst of fresh fruitiness and visual appeal.
• With a Caramel Drizzle: For an extra layer of indulgence, drizzle warm caramel sauce over the crumble before serving. The rich caramel flavor pairs beautifully with the strawberries and crumble topping.
• Enjoy it Cold (the next day): While best served warm, Strawberry Crumble is also delicious cold the next day. The flavors meld together even more, and it makes for a wonderful afternoon treat or snack.

Additional Tips for the Best Strawberry Crumble

To ensure your Strawberry Crumble is a resounding success every time, here are some helpful tips and tricks:

1. Use Cold Butter: Always use cold butter when making the crumble topping. Cold butter is key to creating that desirable crumbly texture. If your butter gets too warm, the crumble topping can become dense and less flaky.
2. Don’t Overmix the Topping: Be careful not to overmix the crumble topping. Overmixing can develop the gluten in the flour, resulting in a tougher topping instead of a crumbly one. Mix just until the butter is incorporated and the mixture resembles coarse crumbs.
3. Adjust Sugar to Taste: The sweetness of strawberries can vary depending on the season and ripeness. Taste your strawberries before adding sugar and adjust the amount of sugar in the filling accordingly to achieve your desired level of sweetness.
4. Use a Mix of Oats and Flour: The combination of rolled oats and all-purpose flour in the crumble topping provides a great balance of texture and flavor. The oats add a nutty chewiness, while the flour ensures a tender crumble.
5. Add Nuts to the Topping: For extra crunch and flavor, consider adding chopped nuts to the crumble topping. Almonds, pecans, or walnuts work particularly well. Add about ½ cup of chopped nuts to the dry ingredients before adding the butter.
6. Spice it Up: While cinnamon is classic, you can experiment with other spices to add depth of flavor. A pinch of nutmeg, ginger, or cardamom can also complement the strawberries beautifully.
7. Make it Ahead: You can prepare the strawberry filling and the crumble topping separately ahead of time. Store them in the refrigerator until you are ready to assemble and bake the crumble. This is a great time-saving tip when entertaining.
8. Prevent Soggy Bottom: To prevent a soggy bottom crust, ensure you are using enough cornstarch to thicken the strawberry juices. Also, avoid overcrowding the baking dish, as this can lead to excess moisture. Baking in a slightly shallower dish can also help the bottom crisp up.

Frequently Asked Questions (FAQ) about Strawberry Crumble

Here are some common questions people ask when making Strawberry Crumble, along with helpful answers to guide you:

Q1: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries. However, it’s crucial to thaw them completely and drain off any excess liquid before using them in the recipe. Frozen strawberries tend to release more moisture than fresh ones, so draining them well will prevent a watery crumble filling. You might also consider adding an extra half tablespoon of cornstarch to the filling to help with thickening.

Q2: Can I make Strawberry Crumble ahead of time?
A: Yes, you can prepare the crumble in advance in a couple of ways. You can assemble the entire crumble (filling and topping) and keep it unbaked in the refrigerator for up to 24 hours. Bake it just before serving, adding about 10-15 minutes to the baking time since it will be cold. Alternatively, you can prepare the filling and topping separately and store them in the refrigerator for up to 2 days. Assemble and bake just before serving.

Q3: How do I store leftover Strawberry Crumble?
A: Store leftover Strawberry Crumble in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven at 180°C (350°F) for about 10-15 minutes, or in the microwave until warmed through. It’s also delicious cold straight from the fridge!

Q4: Can I freeze Strawberry Crumble?
A: Yes, you can freeze baked Strawberry Crumble. Let it cool completely, then wrap it tightly in plastic wrap and foil, or place it in a freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator, and then bake in a preheated oven at 180°C (350°F) for about 20-30 minutes, or until heated through and the topping is crisp.

Q5: Can I make this recipe gluten-free?
A: Yes, to make this recipe gluten-free, simply substitute the all-purpose flour in the crumble topping with a gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains xanthan gum or another binder. Also, double-check that your rolled oats are certified gluten-free, as some oats can be processed in facilities that also handle wheat.

Q6: Can I use a different fruit in this crumble recipe?
A: Absolutely! This crumble topping is delicious with many different fruits. You can easily substitute the strawberries with other berries like raspberries, blueberries, or blackberries, or use fruits like apples, peaches, or rhubarb. You may need to adjust the sugar and thickening agent depending on the fruit you choose.

Q7: My crumble topping is not crumbly, what did I do wrong?
A: The most common reason for a non-crumbly topping is using butter that was too warm or overmixing the topping. Ensure your butter is cold and cut it into small cubes. When mixing the topping, use your fingertips or a pastry blender and stop mixing as soon as the mixture resembles coarse crumbs. Avoid overworking the dough.

Q8: My strawberry filling is too watery, how can I fix it?
A: If your strawberry filling is too watery, it could be due to using frozen strawberries that weren’t drained well enough, or very juicy fresh strawberries. To prevent this, ensure you drain frozen strawberries thoroughly and use enough cornstarch as a thickening agent. If you find your filling is still too watery after baking, you can thicken it slightly by gently simmering the leftover filling in a saucepan on the stovetop with a little extra cornstarch slurry (cornstarch mixed with cold water) until it reaches your desired consistency.

Print