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Berry season is the very best with this simple Strawberry Crumble (or do you call it Strawberry Crisp??). Fresh berries, sweetened and topped with a buttery, oat filled crumbly topping. Only about 10 minutes to prep and bakes up golden crisp. Top it with a big scoop of vanilla ice cream and enjoy!
Berry season calls for all of the delicious desserts. This Strawberry Crumble aka Strawberry Crisp was inspired by one of my favorite muffin recipes: Strawberry Crumble Muffins.
Anything with a rich, buttery oat topping and fresh fruit is always a winner in my book. And this recipe is so simple to whip up so grab the ice cream and get ready!
Why you will love this recipe:
- Super simple to prep. You can prep the strawberries right in the dish you plan to bake the strawberry crumble in--less dishes! Then just mix up the crumble layer and add it over top. Bake and enjoy. I love simple desserts like this!
- Uses lots of kitchen staples. I love a recipe that includes ingredients that I always have on hand. With this Strawberry Crumble recipe, I just have to make sure to grab some extra strawberries and I am set. Everything else is already in the kitchen!
- Great for any season! Even though strawberry season is in the summer, the crumble topping adds a coziness that can be enjoyed all year long. Plus since it is so easy to find frozen berries at the grocery now, you really can enjoy it any time you like.
Ingredients and Substitutions:
- strawberries: Fresh is preferred, especially if they are in season. You could use frozen, but you will want to thaw them completely and drain any excess liquid once they thaw. If you cook them frozen, you are going to end up with a soupy strawberry layer. And we want a strawberry crisp, not a strawberry soggy, right?!
- corn starch: this is what helps thicken the strawberry layer and gives it that rich, gooey texture. I used flour when testing as well and the corn starch thickened better and the flour felt soupy to me. I know that arrow root powder is a typical substitute for corn starch if needed.
- sugar: You can adjust this based on the sweetness of your berries. If they seem sour or tart, you can even add a bit extra.
- lemon juice: Acid in lemon juice balances the sweetness of the fruit but also brings out the strawberry's natural flavor. Fresh or the lemon juice you can get in the produce section will work. Sometimes I also stir in a bit of lemon zest for even more vibrant flavor.
- oats: I have used rolled oats and quick cooking oats. My personal preference in this Strawberry Crumble is the rolled oats. For gluten free oats, just make sure your package specifically says "gluten free."
- flour: Same thing in relation to gluten free. Grab a gluten free all purpose 1:1 flour for best results. I have not tested with another gluten free flour to date.
- butter: two options with the butter. You can cube cold butter and then break it down with a pastry cutter. However, I love the ease of grating the butter into small pieces with a cheese grater and then mixing it in when making this strawberry crisp. Much less work required for that. Also, if you only have salted butter, just omit the sea salt or cut it in half.
- brown sugar: I use light brown, but dark brown sugar will work as well.
- vanilla: real vanilla extract versus imitation vanilla will certainly taste much better, but vanilla extract is not cheap, so use what you have on hand for sure!
How to make this:
It doesn't really matter if you start with the crumble or the berries when making this Strawberry Crumble recipe. The directions for each layer will stay the same!
- Toss together all of the crumble ingredients except for the butter and stir to combine. Grate very cold butter over the mixture or add very small butter cubes. Mix the butter into the mixture so it becomes crumbly. The goal is to get the butter coated with the mixture in small pieces. If you use cubed butter, a pastry cutter will help. (steps 1-3)
- In a separate bowl or in the bottom of your greased baking pan, toss together all of the ingredients for the strawberry filling layer. Make sure the mixture is combined well. (step 4)
- Spread the berries into the greased baking pan evenly. Sprinkle the crumble over top to evenly cover. Leaving a very small amount of space around the edge can help any excess liquid evaporate when baking so that the strawberry layer is thick and not water logged in any way. (steps 5-6)
- Bake in preheated oven for about 45-50 minutes or until the topping is golden brown and the berry mixture is bubbling. Cool for about 10-15 minutes before serving.
Notes and Tips:
- If you decide to grate your butter, place it in the freezer for about 15-20 minutes, or even longer, before grating it. This will make it much easier to work with.
- Serve this Strawberry Crumble warm or chilled--whatever your preference. If warming up after it has been chilled, bake at 350°F for about 15 minutes. You can microwave it as well in 20-30 second increments.
- A 9x9 inch baking pan is ideal for this recipe or any pan that will hold about 2-2.5 quarts to give you enough room. I used a casserole dish that was about 2 ½ quarts here.
Check out these other recipes:
- One Dish Apple Dump Cake
- Strawberry Peach Shortcake
- Strawberry Crumble Muffins
- Blueberry Lemon Dump Cake
- Nutella Crumble Bars
- Mixed Berry Oat Bars
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Strawberry Crumble
No ice cream maker is required for this fresh, simple No Churn Strawberry Ice Cream. Only 6 ingredients and a few minutes are all you need to whip up this summer dessert that is perfect any season. You will love this ice cream on a cone, in a sundae or straight from the bowl!
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Servings: 9
Calories: 313kcal
Ingredients
For the Strawberry Layer:
- 6 c strawberries, sliced approx. 2 pounds
- ½ c sugar
- ½ teaspoon vanilla
- 1 T lemon juice
- ¼ c corn starch
For the Crumble Topping:
- ¾ c rolled oats
- ¾ c flour
- ¾ c brown sugar
- 1 teaspoon vanilla
- ½ c unsalted butter very cold
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Grease the bottom and sides of a 9x9 inch baking pan. In the bottom of the pan or in a medium bowl toss together the ingredients for the strawberry filling. Mix well to combine and then spread the mixture evenly in the bottom of the pan.
- In a separate bowl, add the oats, brown sugar, flour, vanilla, and sea salt. Stir together to combine. Add either cubed butter or grate the butter directly over the oat mixture. Combine the butter evenly into the crumble mixture. If cubed, break it down with a pastry cutter. You will want the butter pieces to be about pea sized or just slightly smaller.
- Sprinkle the oat crumble mixture over top of the strawberries evenly. Place in the preheated oven and bake for about 45-50 minutes or until the crumble layer is golden and the strawberries are bubbling. Cool for about 10-15 minutes and serve with fresh ice cream or whipped cream.
- Store leftovers in an air tight container for about 5-7 days.
Notes
- If you decide to grate your butter, place it in the freezer for about 15-20 minutes, or even longer, before grating it. This will make it much easier to work with.
- Serve this Strawberry Crumble warm or chilled--whatever your preference. If warming up after it has been chilled, bake at 350°F for about 15 minutes. You can microwave it as well in 20-30 second increments.
Nutrition
Calories: 313kcal | Carbohydrates: 52g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 213mg | Fiber: 3g | Sugar: 34g | Vitamin A: 327IU | Vitamin C: 57mg | Calcium: 39mg | Iron: 1mg
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