In this article you will find out how to make strawberry crumble. I am going to give you the recipe and include a video (at the end of the article) that will show you how it’s made. So, let’s get started!
Strawberries grown on the vine are better tasting than any you can buy in the store. However, if you find yourself with a carton of strawberries you need to use up, here is a simple and tasty recipe for Strawberry Crumble.
A delicious strawberry dessert recipe that’s quick and easy to make! This gorgeous Strawberry Crumble is made with ripe, juicy strawberries and topped with a streusel crumb topping.
Why it works
This is a light dessert that takes only minutes to prep and really celebrates the fresh, ripe berries of the season.
Since it doesn’t take long to prep, it makes a great last minute or weeknight dessert to make when you want something sweet, simple, and still somewhat good for you.
The crumble topping is crisp, buttery, and so flavorful. It makes an amazing contrast to the strawberries. It is based off my favorite streusel recipe that has the best crumbly top.
Strawberry crumbles make your home smell absolutely amazing. It creates a mouthwatering aroma that gets everyone excited to dig in.
It is amazing warm when paired with a scoop of vanilla ice cream.
To brighten the flavor of the strawberries, you can add a tablespoon or two of freshly squeezed lemon juice.
For the best consistency, you should thoroughly coat the strawberries in the sugar and corn starch. The cornstarch will turn all the fresh strawberry juice in to an irresistible sauce.
If your strawberries are very ripe and sweet, you can reduce the amount of sugar to ¼ – ⅓ cup
If you want the crumble to resemble a strawberry crisp, you can reduce the amount of flour by ⅓ cup and replace it with old-fashioned oats. I also like the addition of sliced almonds for added crunch and flavor.
Can I use other berries besides strawberries?
Yes! This recipe works great with other berries and sliced stone fruits.How do you make crumble crumbly?
My trick to getting nice crumbles is the same one I use for streusel. I like to let my butter soften slightly so you can fully incorporate butter into every bit of flour possible, so when you press, it sticks together. From there, press the mixture together well, then chill or freeze. When you are ready to crumble, gently break off pieces from the pressed mixture.
You absolutely need to try my apple crumble and blueberry crisp. My rhubarb crumble ice cream is absolutely delightful. This berry rhubarb galette with crumble topping is amazing. You will also like my rhubarb pear crisp and this peach blueberry cobbler. This berry cobbler with sugar cookie top is the best summer treat.
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter cubed
- 2 lbs strawberries sliced
- 2 ½ tablespoons cornstarch
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Mix together the flour, sugar, salt, and cinnamon for the crumble. Use your fingers or a pastry cutter to cut the butter into the mixture. Press well until the mixture clumps together well.
- Store in the freezer until needed.
- Slice the strawberries and mix with the cornstarch, sugar, and vanilla.
- Arrange in an 8-inch baking pan or deep pie dish.
- Top with the streusel. Bake for 40 – 50 minutes, or until the juices from the strawberries is vigorously bubbling. If the crumble topping is darkening too fast, you can place aluminum foil over it after 30 minutes.
- Remove and serve warm, preferably with ice cream!
Strawberry crumble recipe
|Nutrition per portion||RDA|
|– of which Sugars||33.4g||37%|
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This sweet and gooey strawberry crumble is sure to be devoured in one sitting.
Pair the crunchy, buttery crumble topping with the syrupy strawberries to make the ultimate after-dinner treat. Add a few drops of Balsamic vinegar to the mix to make the strawberry flavour sing. This strawberry crumble takes 30 minutes to cook till golden. Serve with a dollop of thick cream or vanilla custard.
- 400g strawberries, hulled
- 25g caster sugar
- 2tbsp balsamic vinegar
- 150g plain flour
- 75g hard margarine
- 75g granulated sugar
- 25g oatmeal
- Turn on the oven to 200°C (400°F, gas mark 6).
- Cut up any strawberries that are too big and place into a shallow ovenproof dish. Sprinkle over the caster sugar and Balsamic vinegar.
- Place the flour into a large bowl and cut up the margarine into it. Rub together with clean, cool hands until the mixture resembles fine breadcrumbs. Mix in the sugar and oatmeal to form a crumble topping. Evenly spread the crumble over the strawberries.
- Place on a baking sheet in the oven and cook until crumble is lightly brown and the fruit is beginning to bubble round the sides (30-35 mins).
- Serve hot with cream or ice cream or cold with creme fraiche.
A fabulous strawberry dessert recipe that’s quick and easy to prepare! This self-saucing Strawberry Crumble is made with a load of fresh strawberries and topped with a streusel-like crumbly topping. That strawberry syrup is just incredible – and the smell is outrageous!
As regular readers know, I have the self control of a child when I spy bargains of my favourite fruit & veg. So every now and then, I go on a bender of whatever it is that I’ve overloaded on.
A few weeks ago it was broccoli (evidence -> all my Broccoli Recipes) and cabbage (hence the Chinese Chicken Salad and Everyday Cabbage Salad I recently posted). Last week, it was corn (nothing made it here).
Currently, it’s strawberries. No Churn Strawberry Ice Cream from a couple of weeks ago. Today – Strawberry Crumble.
A GREAT, EASY STRAWBERRY DESSERT
I used to be massively short on strawberry dessert recipes. With all the cooking shows I watch, all the magazines I flick through, all the cookbooks I browse, I just don’t really recall coming across recipes that caught my eye that truly celebrated strawberries.
Plenty where they were lined up neatly on tarts, or used as token decorations.
But that’s not what I was after. I wanted recipes that used loads of strawberries.
Anyone else had similar thoughts???
So in recent years, I’ve embarked on strawberry benders and am slowly but steadily building up an arsenal of fresh strawberry dessert recipes. This Strawberry Crumble is the latest addition.
Recipes like this make me so glad that I’ve learned how to make recipe videos because no photo could capture the amazing vision of the bright red syrup bubbling along the edges when you pull this out of the oven.
And then that moment when I crack through the golden nubbly topping and scoop it up…and you cop an eyeful of those plump strawberries dripping with that bright red syrup… and the smell! If only you could smell it!!!!
Roasted strawberry crumble
Enjoy the sweeter side of life with this utterly irresistible and speedy strawberry dessert.LLucy NunesFood Writer5.3out of 10Health Score*LOW210 calories per serveAllergens: Recipe may contain gluten, wheat, tree nut, egg and milk
- 6 Ingredients
- 3 Method Steps
- 375g strawberries, hulled, halved
- 2 tbsp caster sugar
- 1/2 cup plain flour
- 35g butter
- 2 tbsp flaked almonds
- Vanilla custard, to serve
- Select all ingredients
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- Step 1Preheat oven to 220C/200C fan-forced. Lightly grease a 16cm x 26cm shallow roasting pan. Add strawberriesUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT and half the sugar. Toss to coat.
- Step 2Combine flour and remaining sugar in a medium bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add almonds. Stir to combine. Sprinkle over strawberry mixture, pressing dough together with fingers to make small lumps.
- Step 3Bake for 15 minutes or until top is golden and crisp. Serve with vanilla custard.