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bowl of strawberry crumble topped with ice cream with a bowl of fresh strawberries in the background

Strawberry Crumble

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9
Author Kelsie

Ingredients

Filling

  • 1/4 cup granulated sugar
  • 2 tablespoons + 2 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 pounds fresh strawberries hulled and quartered*

Topping

  • 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

Instructions

Filling

  1. Preheat the oven to 375 degrees. Spray an 9-inch square (or 11- by 7-inch) baking dish with cooking spray and set aside.

  2. 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.
  3. Spread into an even layer in the prepared baking dish, then make the crumble topping.

Topping

  1. Stir the flour, brown sugar, baking powder, cinnamon, and salt together in a medium bowl.
  2. 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.)
  3. Sprinkle the topping evenly over the berries.
  4. 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.
  5. Cool for 20 to 30 minutes to let the juices set up a little bit, then serve with ice cream or whipped cream.

Recipe Notes

  • 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.