With a buttery crumb topping and a sweet strawberry filling, this easy strawberry crumble comes together quickly and is sure to please. Top with vanilla ice cream and it’s the perfect dessert for summer parties and barbecues!
I will never get tired of desserts with strawberries because they’re just.so.cheerful. This strawberry crumble looks like summer and couldn’t be easier to make.
If you’re a berry fan (and you’re ready for warm weather) get yourself some fresh strawberries and whip up a crumble today! It’s the best way to help spring arrive a little faster :).
Why you’ll love this strawberry crumble:
- This recipe comes together really quickly with ingredients you probably have in your kitchen already
- You don’t need a mixer or any special equipment at all
- Since you can serve the crumble warm or cold, it’s a perfect make-ahead dessert. You can store it overnight in the fridge and it will be just as delicious the next day
How to make your crumble
- Stir sugar, cornstarch, and lemon juice together in a large bowl
- Stir in strawberries to coat
- Pour into a baking dish
- Stir together flour, brown sugar, and a few other ingredients
- Use your fingers to cut room temperature butter into the flour-sugar mixture until it forms crumbles
- Scatter the crumbles over the berries
- Bake for about 25 minutes, until the juices bubble and the topping is golden
Recipe notes and tips
- Let your crumble cool for a half an hour or so before serving so the juices can set up a little bit
- You can use an 11- by 7-inch baking dish or an 8-inch square dish
- The topping will form small crumbles. If you want bigger crumbles, just squeeze the topping in your hands to form larger ones
How to store
If you have leftover crumble it can be stored, covered, in the fridge for 3 or 4 days.
Be sure to let your crumble cool to room temperature before covering and refrigerating! If you cover it while it’s still warm it could sweat and the topping could get soggy.
I don’t recommend freezing the crumble as it doesn’t really hold up well in the freezer.
- Your crumble can be served warm or cold depending on what you prefer
- Top with vanilla ice cream
- Top with chocolate ice cream if you love the chocolate-strawberry combo
- Pour some strawberry sauce, chocolate sauce, or caramel sauce on top of the ice cream
- Whipped cream is always delicious with fruit crumbles
What’s the difference between a crumble and a crisp?
Crumbles and crisps are similar because they’re both made with fruit. The fruit filling is typically the same in both but the toppings are a little different.
Traditionally, crumbles are topped with a streusel topping (like you might find on a muffin or a coffee cake). Crisps are topped with something similar, however the topping traditionally has oats and sometimes nuts mixed in.
The oats “crisp” while baking, hence the name. The streusel topping on a crumble will stay softer, especially if you add a little baking powder to the streusel, like in this recipe.
Did you make this strawberry crumble? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Strawberry crumble is an easy dessert that comes together quickly and is a total crowd-pleaser. You'll love it all spring and summer long!
- 1/4 cup granulated sugar
- 2 tablespoons + 2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 pounds fresh strawberries hulled and quartered*
- 1 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter at room temperature
Preheat the oven to 375 degrees. Spray an 9-inch square (or 11- by 7-inch) baking dish with cooking spray and set aside.
- Stir the sugar, cornstarch, and lemon juice together in a mixing bowl. Add the sliced berries and stir until they’re evenly coated in the cornstarch mixture.
- Spread into an even layer in the prepared baking dish, then make the crumble topping.
- Stir the flour, brown sugar, baking powder, cinnamon, and salt together in a medium bowl.
- Add the butter and use your fingers to cut it into the mixture until it comes together and forms large crumbles. (If you want a few really big crumbles, just squeeze the topping in your hands to form larger ones.)
- Sprinkle the topping evenly over the berries.
- Set the baking dish on a large rimmed baking sheet to catch any juices that might spill over and bake 25 to 35 minutes, until the strawberry juices are bubbling around the edges and the topping is light golden.
- Cool for 20 to 30 minutes to let the juices set up a little bit, then serve with ice cream or whipped cream.
- Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.
- *You should have 5 to 6 cups of berries. If your berries are really big, you can cut them a little smaller than quarters; if the berries are small you can halve them.