I know we try hard not to turn on the oven during the summer, but my strawberry crumble recipe makes it worth it boos. You can make it all year round, but it’s even better when strawberries are in season. The filling is so easy to make, and when it starts to thicken and bubble under that brown sugar crumble topping… The smell is heavenly, y’all. I be standing there trying not to open the oven door and dig in early! But it’s best to let it cool and add a fat scoop of vanilla ice cream on top. Get into it!
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How to Make Strawberry Crumble
These step-by-step photos show how to make an easy strawberry crumble, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Strawberry Crumble Recipe
1. Toss together the strawberry filling ingredients in a bowl evenly coat
Let the mixture sit briefly so the strawberries start releasing their juices.
2. Whisk together the crumble dry ingredients in a separate bowl
Mix until fully combined.
3. Pour in the melted butter and stir until clumps form
The mixture should look crumbly, not sandy.
4. Pour the strawberry filling into a pie plate
Spread it out evenly.
5. Sprinkle the brown sugar crumble evenly over the strawberries
Lightly press larger clumps together.
6. Bake the strawberry crumble until the filling is bubbling around the edges
Make sure the topping is golden brown. Let it cool slightly before serving so the filling thickens.
PRO TIP: If you want that topping to bake up extra crisp, pop the crumble in the fridge for 10 to 15 minutes before sprinkling it over the strawberries.
Full Strawberry Crumble Recipe
Strawberry Crumble Recipe
Easy Strawberry Crumble with fresh strawberries, sugar, citrus juice, vanilla, and a buttery brown sugar crumble topping baked until golden.
For the Strawberry Filling
Cook ModePrevent your screen from going dark
Preheat oven to 375°F. Place the pie plate on a rimmed baking sheet (important, it will bubble).
In a large bowl, toss together the strawberries, citrus juice, granulated sugar, salt, vanilla, and cornstarch until evenly coated. Let sit for 5 minutes to start releasing juices.
In a separate bowl, whisk together brown sugar, granulated sugar, cinnamon, flour, and salt. Pour in melted butter and stir until clumps form. It should look crumbly, not sandy.
Pour the strawberry mixture into the 8-inch pie plate, spreading evenly.
Sprinkle the crumble evenly over the top, lightly pressing larger clumps together.
Bake for 30-35 minutes, until filling is bubbling around the edges and topping is golden brown.
Cool slightly (10-15 minutes) before serving so the filling thickens.
How to Store
Fridge: Cover the crumble tightly with foil or transfer it to an airtight container and refrigerate for up to 4 days. The topping will soften a bit, but the flavor is still real good, boos.
Freezer: Let the crumble cool completely, then wrap the whole dish tightly with plastic wrap and foil or store portions in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it in a 325°F oven for 10-15 minutes, or until heated through. You can also microwave individual portions, but the topping won’t stay as crisp.
Tip: Want the crumble topping crispy again, boos? Pop it under the broiler for a minute or two after reheating. Keep an eye on it so it doesn’t burn!
Calories: 556kcal | Carbohydrates: 88g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 175mg | Potassium: 335mg | Fiber: 4g | Sugar: 47g | Vitamin A: 660IU | Vitamin C: 88mg | Calcium: 70mg | Iron: 3mg
Recipe Tips
Choose good strawberries, boos. Pick firm berries with bright color and fresh green tops. If they look dull or mushy, leave them at the store.
Don’t overmix the crumble. Stir just until clumps form. If you keep mixing, you will end up with sandy crumbs instead of buttery chunks.
Use ALL the topping. I’ve tested this strawberry crisp recipe plenty of times, and the crumble-to-filling ratio is perfect. Don’t be shy piling it on!
Mix up the berries! You can also use blueberries, raspberries, or blackberries for this crumble. They all bake down into a nice jammy filling.
Recipe Help
Fo sho, boos! Divide the strawberry filling between small ramekins and sprinkle the crumble on top. Place them on a baking sheet and bake at the same temperature. Start checking around 20-25 minutes. Smaller portions bake faster!
Yep! Just thaw them first and drain them well so they don’t water down the filling. Fresh strawberries are always superior, tho!
