This irresistible homemade strawberry crumble is loaded with fresh strawberries and topped with a crunchy and buttery oat streusel. It’s a quick and easy strawberry dessert that you’ll crave year-round!
Easy Homemade Strawberry Crumble Recipe
This is a humble crumble, made with simple ingredients. But, at 140 calories per serving, my strawberry crumble is really more of a humble brag. This recipe is packed with juicy ripe strawberries and brown sugar, baked beneath a crunchy, buttery oat topping, with a hint of lemon and spice. All this, while keeping things light. Bragging rights, earned!
After a short time in the oven, the strawberries bake down to release their sweet berry juices, while the crumble topping crisps up to caramelized perfection. This strawberry crumble is syrupy, crunchy, sweet, and buttery all at once. Topped with a scoop of ice cream, it’s the ultimate treat.
Why You’ll Love This Strawberry Dessert
- Easy ingredients. One of the best things about a crumble? No matter how simple the ingredients are, it always comes out tasting great.
- Sweet strawberry flavor. Strawberry desserts don’t get better than an old-timey crumble. The bright berry filling underneath a rich layer of buttery streusel is hard to beat.
- Crowd-pleasing. This juicy strawberry crumble is the perfect dessert for any occasion. Bake it up for Mother’s Day, Easter brunch, or your neighborhood potluck. It’s always a hit!
- Customizable. There are endless ways that you can customize this recipe with different fruit, flavors, and add-ons. Don’t forget to scroll for variations and serving suggestions.
What Is Strawberry Crumble Made Of?
Let’s have a quick look at the main ingredients that go into a strawberry crumble. Be sure to scroll down to the recipe card for a full ingredient list and detailed instructions.
- Strawberries – Well, duh! But not just any strawberries. You want the ripest, plumpest strawberries you can find (ideally in the summer when they’re in season). Look for red berries with color from tip to toe, with perky green leaves.
- Lemon – A squeeze of fresh lemon juice brightens the flavors in the strawberry filling. You could even mix in a sprinkle of lemon zest if you’d like.
- Flour and Sugar – Tossing your strawberries with a bit of all-purpose flour and light brown sugar (or coconut sugar) helps to create and thicken a saucy filling.
- Almond Flour and Oats – You’ll whisk together almond flour with rolled oats, baking powder, and a pinch of salt for the crumbly oat streusel.
- Cinnamon – For a hint of cozy spice. Ground or grated nutmeg or mixed spice would also be delicious.
- Butter – You’ll cut cold, unsalted butter into the oats to create the crumble mixture.
How to Make a Strawberry Crumble
Before you start, you’ll need to hull the strawberries. Use a sharp knife to trim the leafy part from the top, then chop them into quarters. Now, while your oven preheats to 375ºF, let’s prepare some crumble!
- Prepare the filling. First, spread the chopped strawberries into the bottom of a greased baking dish. Toss them with lemon juice, followed by a mixture of flour and brown sugar. Set the strawberry filling aside for now.
- Make the crumble topping. Next, you’ll whisk together almond flour with oats, baking powder, cinnamon, salt, and the last of the brown sugar. Cut your cold butter into cubes and add these to the oat mixture, then use your hands to work it into a crumble.
- Assemble and bake. Sprinkle the crumble topping all over the strawberry filling. Finally, bake at 375ºF for 30-35 minutes. When the top of the crumble is golden and the edges are bubbling, take it out of the oven and leave it to rest for a bit before serving.
Tips for Success
It’s nearly impossible to fumble a crumble. But a few key things can make a difference! Here are some final recipe tips for the best strawberry crumble:
- Use ripe strawberries. You’ll get maximum flavor out of the freshest berries.
- Make sure that your butter is cold. Cold butter is important when making the crumble, as warm butter won’t “crumble” as well. Cutting the butter into cubes beforehand and using your hands will make it easier to mix.
- Prepare the topping ahead. You can mix the crumble topping 1-2 days in advance and keep it airtight in the fridge, or freeze it for up to 3 months.
- Use leftover crumble topping. If you have leftover crumble topping, sprinkle leftovers over yogurt, ice cream, and puddings, or more baked goods like muffins and coffee cake.
Adding baking soda to the crumble topping gives it a more tender texture. It’s perfectly fine to make this recipe without it, though.
Fresh, in-season strawberries will give your crumble the best flavor. However, frozen strawberries will also work. Make sure that you thaw and drain them beforehand.
If you’re using frozen strawberries, it’s possible that they weren’t thawed completely. Another reason could be that your topping has too much butter, which can cause the crumble to come out soggy or greasy.
Easy Variation Ideas
As you’ll see, there are plenty of ways that you can adapt an easy fruit crumble recipe. Try these ideas:
- More Berries – You can make this recipe with another type of berry, like raspberries and blueberries. Or combine them, as I do in my strawberry blueberry crumble.
- Strawberry Rhubarb – Another popular combination! Make this a strawberry rhubarb crumble. Combine 1 ½ cups of peeled and chopped rhubarb stalks with the chopped strawberries and follow the recipe as directed.
- Different Fruit – Adapt this recipe all year round with fruit that’s in season. It’s the beauty of a crumble! Make a peach crumble in the spring or an easy apple crumble in the fall.
- Vanilla Extract – Add a dash of vanilla extract to bring more depth of flavor to the filling.
- More Crunch – Add flaked almonds, crushed pecans, or walnuts to the crumble for extra crunch.
- Add-ons – Top your crumble with chopped milk or white chocolate, a drizzle of honey, or a sprinkle of shredded coconut.
- Gluten-free – Substitute all-purpose flour with regular gluten-free flour to make a gluten-free strawberry crumble.
- Vegan – To make this a vegan dessert, use your preferred vegan butter alternative in place of regular butter in the crumble.
Ways to Serve
My favorite way to serve this strawberry crumble is while it’s still warm, topped with a fat scoop of vanilla ice cream (or my 2-ingredient homemade ice cream). A light dusting with powdered sugar also makes an easy garnish.
For something more dessert-like, top your servings with whipped cream and a drizzle of caramel sauce or strawberry sauce.
Storage and Freezing
- Fridge: Store any leftover strawberry crumble covered in the fridge for up to 3 days. To reheat, you can warm portions in the microwave or in the oven until they’re heated to your liking.
- Freezer: Your homemade strawberry crumble can be frozen baked or unbaked. To freeze the unbaked crumble, assemble the recipe as directed and wrap it tightly in a freezer-safe baking dish. To freeze the crumble after it’s baked, wrap it or store it airtight and freeze it for up to 3 months. Thaw the crumble in the fridge overnight before baking or reheating.
More Fruit Crumbles and Crisps
- Crock Pot Blueberry Crisp
- Fresh Berries Cobbler
- Cranberry Apple Crumble Bars
- Basil and Cherry Pie Crumble Bars
- Peach Crumb Bars
- 6 cups (about 1-1/2 pounds) strawberries, hulled and quartered
- 1 tablespoon fresh lemon juice
- 2 tablespoons all-purpose flour
- 3 tablespoons light brown sugar , divided
- 1/3- cup almond flour
- 1/3- cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons cold unsalted butter , cut into pieces
- Preheat oven to 375F.
- Lightly grease an oval baking dish or an 8-inch brownie dish with cooking spray.
- Layer the strawberries on the bottom of the dish and toss with lemon juice.
- In a small mixing bowl, combine flour and 1 tablespoon light brown sugar; mix until incorporated.
- Add the brown sugar mixture to the strawberries and mix to combine. Set aside.
- In a mixing bowl, whisk together almond flour, oats, baking powder, cinnamon, salt and remaining brown sugar.
- With your fingers, rub in butter until mixture is crumbly.
- Press mixture in between your fingers into small lumps and sprinkle over strawberries.
- Bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling.
- Remove from oven and let stand a few minutes.
- Serve warm or cold.
- Optionally, top with a scoop of vanilla ice cream.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.