Strawberry crumble is perfect comfort food, that can be enjoyed year round, but is especially lovely with fresh, juicy in-season strawberries. Make as individual servings or as one large strawberry crumble. A great use for strawberries just slightly past their prime!
Why you’ll love this strawberry crumble!
- Warm strawberries are one of life’s great pleasures!
- This strawberry crumble topping is a favourite, that is fabulously crispy and full of flavour. The added sliced almonds add even more crunch and flavour.
- Strawberry crumble is a great use for strawberries just slightly past their prime.
Ingredients and Substitutions
Strawberries – fresh strawberries are highly recommended, for best results. Thankfully, fresh strawberries are readily available year round. While these crumbles will be their absolute best with fresh, in-season strawberries, the cooking brings out great flavour from imported strawberries year round.
These strawberry crumbles are a great use for strawberries just slightly past their prime.
Quick Oats – I’ve used quick oats here, as I like the smoother crumble mixture. If you only have large-flake oats, you can pulse them a few times in a food processor to break them down a bit. Measure after processing.
Sliced Almonds – I love sliced almonds with the strawberries, but chopped pecans or walnuts are also nice (in the same quantity).
- Combine the chopped strawberries with the sugar, cornstarch and vanilla, then toss to combine.
- Spoon the strawberry mixture into ramekins.
- In medium bowl, add the dry crumble ingredients and stir to combine.
- Add the melted butter to the crumble mixture.
- Stir the crumble mixture until all the dry ingredients are moistened with the butter.
- Spoon the crumble mixture overtop of the strawberries and bake 35-40 minutes, or until bubbling vigorously around the edges. *Check at 20-25 minutes of baking and cover loosely with a sheet of aluminum foil if the topping is browned enough already).
- Be sure to cook these on a baking sheet to catch any bubble overs.
- I love to make these in ramekins, for individual servings. The ramekins shown are quite large and I filled them up fully, so I got only 3 from the recipe. I could easily have divided it into 4. If using smaller ramekins, you’ll get 5 or 6.
- If you prefer one large strawberry crumble, cook up in any dish that allows the strawberry layer to be a couple of inches deep. I’m guessing an 8-inch round cake pan or a pie plate would work.
Be sure to check on the crumbles after 20-25 minutes of baking. If the crumble is mounded up high (as shown here), it will brown more quickly. If it is already browned enough when you check on it, cover the tops loosely with a sheet of aluminum foil, for the last part of baking, to avoid over-browning.
Making ahead, Storing and Freezing
Strawberry crumble can be baked ahead. Store at room temperature. Once cooled, loosely cover with plastic wrap. Re-warm briefly in the microwave to serve (or in a 350F oven, loosely covered with a sheet of aluminum foil.)
Store left-over in the refrigerator for several days. The topping will tend to soften as they are refrigerated, but they are still lovely.
Strawberry crumble can be frozen, either before or after baking. Bake from frozen, allowing extra baking time or thaw in the fridge overnight and re-warm in the oven or microwave as detailed above.
Get the Recipe: Strawberry Crumble
- 1 lb strawberries, chopped
- 1 1/2 Tablespoons cornstarch
- 3 Tablespoons granulated white sugar
- 1/2 teaspoon vanilla
Strawberry Crumble Topping:
- 3/4 cup all purpose flour
- 3/4 cup light brown sugar
- 1/2 cup quick oats, or pulse large oats in a food processor to break down a bit
- 1/2 cup sliced almonds , or chopped pecans or walnuts
- 1/4 teaspoon kosher salt, *reduce to a pinch if using salted butter
- 6 Tablespoons unsalted butter, melted
- Preheat oven to 350F (regular bake/not fan assisted). Place ramekins on baking sheet and set aside. (3 or 4 large ramekins or 5-6 smaller ramekins).
- Make the strawberry filling by stirring the chopped strawberries, cornstarch, sugar and vanilla together. Spoon into prepared ramekins.
- Make the crumble topping by combining the flour, brown sugar, quick oats, sliced almonds and salt in a medium bowl. Stir to combine. Melt butter and pour over flour mixture. Stir well until all the dry ingredients are moistened with butter and there are no dry bits in the bowl.
- Spoon the crumble over-top of the strawberries. (Use it all up if you can. It's ok to mound it up well).
- Bake 350F for about 35-40 minutes, *covering with foil after 20-25 minutes if the topping is browned enough. Bake until the strawberry juices are bubbling vigorously around the edges.
- Enjoy warm or at room temperature. Nice with a scoop of vanilla ice cream, too.
- If making ahead, allow to cool, then let stand at room temperature, loosely covered with plastic wrap. Store left-overs in the refrigerator for several days. Rewarm in the microwave or in a 350F oven, loosely covered with aluminum foil.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!