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Old-fashioned Strawberry Crumble, just like your grandma (and her grandma) used to make! This easy recipe is a throwback in the best possible way, with a simple combination of juicy strawberry filling and crumbly, buttery cinnamon-spiced topping.

Overhead view of strawberry crumble on plate with scoop of ice cream
  • Delightfully Contrasting Textures. Jammy strawberries! Crisp topping! When I’m thinking about my favorite desserts—Peach Cobbler, Cherry Crisp—so many of them juxtapose two different textures. That combination of crisp, buttery crumbs and meltingly soft strawberries it what makes strawberry crumble so appealing.
  • Simple Ingredients, Big Flavor. With just a handful of pantry staples and fresh strawberries, this crumble delivers sweet satisfaction without any hard-to-find ingredients.
  • The Quintessential Summer Dessert. It’s summer: we want our recipes effortless and we want them full of seasonal produce. (And we want them NOW!) Like its cousins Strawberry Oatmeal Bars and Strawberry Pie, this strawberry crumble checks all the boxes—it’s easy to make, it showcases fresh strawberries, and it’s perfect for enjoying al fresco on a warm summer evening.
Overhead view of strawberry crumble in square baking dish with two scoops of ice cream

How to Make Strawberry Crumble

The Ingredients

For the Topping:

  • All-Purpose Flour. Want to make a gluten-free strawberry crumble? Easy! Use a measure-for-measure gluten-free flour substitute.
  • Sugar. You’ll need light or dark brown sugar, then granulated sugar too.
  • Spices. Ground cinnamon brings cozy, warm flavor. If you’d like, you can also add ground cardamom or allspice.
  • Unsalted Butter. Melt the butter, then let it cool just a bit.

For the Filling:

  • Fresh Strawberries. If you can grab some from your local farmers market, that’s the way to go! They’re tender, sweet, and hardly even resemble the strawberries you find at the grocery store. (But yes, grocery store berries will work too.)
  • Cornstarch. Lucky enough to land some local strawberries? You may need to add some extra cornstarch because they’re much juicer.
  • Honey or Maple Syrup. I like using these instead of sugar not only because they’re natural, but also because they add flavor in addition to sweetness.
  • Lemon Juice. Freshly squeezed, please! This will make the flavor of the strawberry filling bright and bold.
  • Pure Vanilla Extract. For a different spin on this recipe, you can use almond extract.
  • Vanilla Ice Cream. A scoop of vanilla ice cream over a serving of warm strawberry crumble is a transcendent experience. (Whipped cream is also good, but come on—it’s not ice cream! Go for the ice cream!)

The Directions

Bowl of crumble mixture
  1. Make the Crumble Topping. Stir the dry ingredients together, then add the butter and stir it in. Use your fingers to squeeze it together and form clumps. Pop the bowl in the refrigerator.
Bowl of strawberries for crumble filling
  1. Make the Filling. Prep the strawberries and place them in a bowl, then add the rest of the filling ingredients and stir. 
Filling for strawberry crumble in baking dish
  1. Start Assembling. Pour the strawberry filling into a square baking dish.
Assembled strawberry crumble before baking
  1. Add the Topping. Sprinkle the crumble mixture over the top.
Strawberry crumble in baking dish set on parchment lined baking sheet
  1. Bake. Place the dish on a baking sheet and bake the strawberry crumble at 350 degrees F for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling up along the edges. Let the crumble sit a bit so the filling thickens and sets, then serve with vanilla ice cream and ENJOY!
Strawberry crumble in square baking dish

Recipe Variations

  • Add Some Other Berries. Swap a portion of the strawberries with the same amount of blackberries, raspberries, or blueberries for a mixed berry crumble. (Kind of like this Slow Cooker Triple Berry Crisp!)
  • Add Other Fruit. Peaches, nectarines, or rhubarb would all be delicious mixed with strawberries. (Try this Strawberry Rhubarb Crisp if you like rhubarb.)
  • Make it Vegan. Use vegan butter and choose maple syrup as the sweetener and you’ve got a vegan strawberry crumble.

Recipe Tips and Tricks

  • Choose the Right Strawberries. Opt for ripe, sweet strawberries for the very best strawberry crumble. It’s okay if they’re juuuust starting to go south—we’re talking soft in spots, not moldy—but avoid berries that have large portions of white.
  • Hold the Oats. The difference between a crisp and a crumble is a crumble does not traditionally contain oats. The terms are often used interchangeably (and of course you can add some oats if you like…or just make this Strawberry Crisp)!
  • Form Crumbles With the Crumbs. Or form crumbs with the crumble? I don’t know! But basically, you want clumps of crumble mixture to sprinkle on top of the fruit, rather than just sprinkling the sandy mixture evenly over the top. If you sprinkle it all on evenly, it kind of forms a solid surface on top of the crumble instead of those irresistible bits of crumbs.
  • Use a Baking Sheet. Place your baking dish on a baking sheet before putting it in the oven. This catches any overflow and prevents spills from making a mess of your oven. (Cleaning up sticky strawberry juice from the bottom of your oven is not how you want to spend a summer evening.)
  • Let It Cool. Allow the crumble to cool slightly before serving. This allows the strawberry filling to thicken up a bit.
Strawberry crumble on plate with scoop of vanilla ice cream melting over the top

Strawberry Crumble

5 From 5 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes

Servings: 6 servings
This simple strawberry crumble recipe is an easy way to make the most out of summer strawberries. Don't skip the scoop of ice cream on top!

Ingredients
  

For the topping:

For the filling:

  • 2 pounds fresh strawberries
  • 3 tablespoons cornstarch plus 1 to 2 additional teaspoons if your berries are very juicy
  • cup honey or maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • Vanilla ice cream for serving

Instructions
 

  • Place a rack in the center of your oven and preheat to 350°F. Make the topping: stir the flour, brown sugar, granulated sugar, salt, cinnamon, and cardamom together in a medium bowl. Pour the butter of the top, then stir until the crumble is evenly moistened. Squeeze together with your fingers to form some clumps. Place in the refrigerator while you prepare the filling.
  • Wash, stem, and quarter the strawberries, then place them in a large mixing bowl. Add the cornstarch, honey, lemon juice, and vanilla. Stir to combine. Transfer to a 9×9-inch baking dish (or a deep 9-inch pie dish or a ~8×10-inch casserole dish), including any juices that collect in the bottom of the bowl.
  • Break the crumble over the top, leaving some nice chunky pieces. Place the dish on a parchment-lined baking sheet to catch any drips. Bake until the filling is hot and bubbly and the topping is golden, 40 to 45 minutes. Remove from the oven and let (the filling will set up). Enjoy warm with a big scoop of vanilla ice cream.

Notes

  • TO STORE: Cover the crumble in the dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.
  • TO REHEAT: Warm individual portions in the microwave, or heat up the whole crumble in a 350ºF oven until it’s warmed through.
  • TO FREEZE: Freeze the crumble wrapped well in the baking dish or in an airtight container. Thaw in the refrigerator before reheating.
  • Adapted from my Strawberry Crisp

Nutrition

Serving: 1(of 6)Calories: 367kcalCarbohydrates: 64gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgPotassium: 284mgFiber: 4gSugar: 40gVitamin A: 368IUVitamin C: 90mgCalcium: 41mgIron: 2mg

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Strawberries! If you ask me, they’re one of the highlights of summer. Try them in one of these recipes next.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Ok, SOOOOOOO I actually made this…TWICE…in one weekend (no joke) and girl, this recipe is just flat out AMAZING! I made it once with the strawberry – lemon combo and once with cherries instead of strawberries. Both came out so perfect!5 stars

    1. Phi, I am so SO excited that you tried and loved this! Not once, but TWICE. That is the ultimate compliment. Also, I love your idea of making it with cherries. I’m totally going to try that version next!

  2. I stumbled across your blog randomly. This recipe caught my attention and I just had to try it. It was absolutely divine. Not too sweet, not too heavy, but perfectly indulgent. Perfect for the chilly Sunday afternoon we just had here (it’s autumn in Sydney, Australia). Thanks for sharing5 stars

    1. Hi Sue! I’m so, so excited that you tried and loved this crumble. Thanks for taking time to share your review and enjoy every bite

  3. This was absolutely scrumptious as is. We have a weekly get-together at my grandma’s house and we take turns cooking the main course and dessert. It was our turn tonight and I made this for dessert – it was a hit. We love trying new things to cook and bake, you can’t miss this strawberry dish – sooo good.5 stars

  4. Hi Erin! I really enjoyed your recipe. I did take some artistic liberties and added oats to the crumble topping but the filling was just delightful. Serving it with vanilla ice cream was divine. I also added strawberry syrup on top of it. Thanks for sharing this recipe.5 stars

  5. OMG so good!! I tried this recipe as I have been looking for a simple strawberry recipe. We have a family reunion this weekend and I thought this would be nice. It looked and smelled SO amazing when it came out of the oven that I just had to try a small piece.5 stars

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