This easy strawberry crumble is a perfect way to showcase fresh summer strawberries. Juicy berries are topped with a buttery brown sugar crumble and bake up golden and crisp—ready in under an hour and delicious served warm with vanilla ice cream.
This strawberry crumble delivers everything a summer dessert should: simple preparation, bold fresh-berry flavor, and a tender, bubbling filling beneath a sandy, golden topping. Ripe strawberries are tossed with a touch of lemon and brown sugar, then finished with a buttery crumble made from pantry staples. It’s quick to prepare and perfect for casual dinners, potlucks, or weekend gatherings.
With just a handful of common ingredients and about 15 minutes of hands-on time, this crumble is one of the simplest fruit desserts to make from scratch. Whether you bought berries at the farmer’s market or picked up a few pounds at the grocery store, this recipe lets the strawberries shine.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent summer treat that everyone will enjoy.
Erin’s Notes
- Only seven ingredients—basic pantry staples you likely already have.
- About 15 minutes of prep; the oven does the rest.
- Perfect for peak-season fresh strawberries.
- Easily adaptable—mix in blueberries, rhubarb, or peaches.
- Family-friendly and crowd-pleasing—great for BBQs and potlucks.
What’s the Difference Between a Crumble and a Crisp
They’re often used interchangeably, but there is a practical difference: a crisp includes oats in the topping, while a crumble does not. This strawberry crumble uses a topping of flour, brown sugar, butter, cinnamon, and salt—no oats—resulting in a crumbly, sandy texture that browns beautifully.
Strawberry Crumble Ingredients
Scroll to the bottom for the full recipe card and step-by-step instructions.
For the Strawberry Filling
- Fresh strawberries — hulled and quartered; the riper the berries, the better the flavor.
- Lemon juice — brightens the fruit and balances sweetness.
- All-purpose flour — helps thicken the berry juices so the finished crumble isn’t watery.
- Light brown sugar — adds sweetness and depth.
For the Crumble Topping
- All-purpose flour
- Light brown sugar — helps caramelize the topping into crisp, golden clusters.
- Cinnamon — a warm spice that complements strawberries.
- Salt — balances the sweetness and enhances flavor.
- Unsalted butter — cold and cubed; cutting it into the dry ingredients creates the crumble texture.
Strawberry Crumble
Ingredients
Strawberry Filling
- 6 cups chopped strawberries
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon light brown sugar
Topping
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the chopped strawberries with lemon juice, flour, and brown sugar until evenly coated. Spread the mixture into an 8-inch baking dish.
- In a separate bowl, combine the flour, brown sugar, salt, and cinnamon for the topping. Cut the cold, cubed butter into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse sand.
- Scatter the crumble topping evenly over the strawberries.
- Bake for 35–45 minutes, until the top is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let the crumble rest for about 20 minutes so the juices thicken. Serve warm with vanilla ice cream or whipped cream.
Nutrition
Carbs: 60 g |
Protein: 4 g |
Fat: 16 g
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
How to Make Strawberry Crumble
- Prep the strawberries. Hull and quarter them, then toss with lemon juice, flour, and brown sugar. Spread evenly in an 8-inch baking dish.
- Make the crumble topping. Combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until the mixture resembles coarse, wet sand.
- Assemble and bake. Evenly cover the berries with the topping and bake until the top is deep golden and the filling is bubbling.
- Rest before serving. Let the dish sit about 20 minutes to allow the juices to thicken for cleaner slices or scoops.
- Serve warm. Top with vanilla ice cream or whipped cream for the best contrast of hot and cold textures.
Recipe Tips & Tricks
- Choose the ripest strawberries you can find—local, peak-season berries deliver the best flavor.
- Keep the butter cold; this creates a sandy, crumbly topping rather than a paste.
- Allow the crumble to rest after baking so the filling sets and scoops neatly.
- Oven temperatures vary—watch for a deep golden top and bubbling fruit rather than relying strictly on time.
Recipe Variations & Substitutions
- Strawberry Rhubarb: Replace about 2 cups of strawberries with chopped rhubarb for a tart balance.
- Mixed Berry: Use equal parts strawberries and blueberries for a colorful mixed-berry crumble.
- Vanilla boost: Stir 1 teaspoon vanilla extract into the berry mixture for extra depth.
- Gluten-free: Substitute a 1:1 gluten-free flour blend in both filling and topping.
How to Serve Strawberry Crumble
Serve strawberry crumble warm with a large scoop of vanilla ice cream for the classic contrast of warm fruit and cold cream. Fresh whipped cream or a splash of heavy cream also complements the dessert. For gatherings, present the crumble family-style and let guests serve themselves.
Make Ahead, Storage, and Freezing
Make ahead: Assemble the crumble unbaked and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if baking straight from the fridge.
Refrigerator: Store leftovers covered or in an airtight container for up to 3 days.
Reheating: Reheat the whole dish in a 350°F oven for about 10 minutes to crisp the topping; individual portions can be microwaved.
Freezer: Cool completely, transfer to an airtight container, and freeze up to 3 months. Thaw overnight in the fridge, then reheat until hot and crisp.
More Fruit Dessert Recipes
- Cherry Cobbler
- Strawberry Crumb Bars
- Lemon Blueberry Cake
- Strawberry Cake
- Raspberry Lemon Cupcakes
- Strawberry Poke Cake