This sweet, tangy, and buttery strawberry crumble is just like the one Grandma used to make
It marries sweet, fresh strawberries with a perfectly crisp buttery shortbread topping.
As it bakes, your home will be filled with a delicious aroma that'll have you eagerly anticipating that first bite.
Serve it warm with a scoop of vanilla ice cream for the ultimate treat!
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Why You'll Love This Strawberry Crumble
Irresistible Taste & Texture: Sweet, jammy strawberries and a buttery-crunchy shortbread crumble combine to create a comforting and satisfying dessert.
Easy Preparation: The recipe is simple to follow and requires minimal preparation time. So it's accessible to cooks of all skill levels.
Versatile Pairing: Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Or for the British way, try it with warm vanilla custard.
Crowd-Pleaser: Ideal for gatherings or family dinners, strawberry crumble will be a hit with guests of all ages.
Ingredients
- Fresh Strawberries: Ripe, juicy, and bursting with natural sweetness and vibrant red color.
- Cornstarch: Creates a luscious, perfectly thick, and jammy consistency.
- Lemon Juice & Zest: Balances the sweetness and enhances the strawberry flavor.
- Vanilla Extract: Rounds out the flavors with its warm, comforting aroma.
- All-Purpose Flour: The foundation of the crumble topping. Provides structure and a delicate, crisp texture.
- Granulated Sugar: For sweetness in the filling and topping.
- Salt: Balances the sweetness and brings out the best in every ingredient.
- Unsalted Butter: Melts into the crumble, creating a golden, buttery perfection.
How to Make Strawberry Crumble
Whether you're hosting a gathering or simply craving a cozy night in, this strawberry crumble is the ideal way to elevate any occasion.
The contrast between the warm, gooey strawberry filling and the crunchy, golden-brown topping creates a texture sensation that'll keep you coming back for more.
And yet, it couldn't be easier to recreate:
1. PREHEAT: Set the oven to 350°F. Grease an 8- or 9-inch baking dish with butter.
2. TOSS: Mix the strawberries, sugar, cornstarch, lemon juice, zest, and vanilla until well combined. Spread in the prepared dish.
3. MIX: Whisk the flour, baking powder, sugar, and salt. Rub in the cold butter until crumbly and sprinkle over the strawberries.
4. BAKE: Bake for 35-40 minutes until golden and bubbling. Let cool for 10-15 minutes before serving. Enjoy!
Tips For the Best Strawberry Crumble
One of the things I adore about this strawberry crumble recipe is how easy it is to make.
With just a handful of simple ingredients and minimal prep time, you can have a show-stopping dessert that's sure to impress.
But as easy as it is, I still have a few tips up my sleeve:
- Use fresh strawberries. Ripe, fresh strawberries provide the best flavor and sweetness.
- Frozen fruit. If it's all you have, add them while they're still frozen, add another tablespoon of cornstarch, and bake the dish for an additional 5-10 minutes.
- Adjust the sugar. If your berries are very sweet, cut the sugar in half.
- Coat evenly. To achieve a consistent filling texture, ensure strawberries are evenly coated with sugar, cornstarch, lemon, and vanilla.
- Use cold butter. Keep the butter cold when mixing the crumble topping to achieve the perfect crumbly texture.
- Variations. Enhance the strawberry filling with 1/4 teaspoon of almond extract or try it with some dark chocolate chips. Add a handful of chopped nuts of flaked almons to the crumble. Substitute unsalted butter with vegan butter or coconut oil for a vegan option.
How to Store
When you pull this beauty out of the oven, the aroma alone will have everyone rushing to the kitchen!
That said, I doubt you'll have leftovers.
But in case you do:
To Store: Wrap the cooled leftovers tightly in plastic wrap or transfer them to an airtight container. Refrigerate for 3-4 days.
To Freeze: Wrap the unbaked or baked and cooled crumble tightly in plastic wrap and aluminum foil. Freeze for 2-3 months. Thaw the baked dish before reheating. Bake the unbaked dish from frozen with an extra 5-10 minutes in the oven.
To Reheat: Warm individual portions in the microwave for 30-45 seconds. Or place the entire dish in a preheated 350°Fahrenheit oven for 10-15 minutes. Cover with foil to prevent over-browning.
More Cozy Desserts for Fall
Homemade Butterscotch Pudding
Brown Butter Snickerdoodle Cookies
Pumpkin Whoopie Pies
Sticky Toffee Pudding
Strawberry Crumble
6-8
servings10
minutes40
minutes267
kcalThis sweet, tangy, and buttery strawberry crumble is just like the one Grandma used to make. Serve it with ice cream for the ultimate treat!
Ingredients
- For the Strawberry Filling
4 cups fresh strawberries, hulled and halved
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
- For the Crumble Topping
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°Fahrenheit. Grease an 8- or 9-inch baking dish with butter.
- In a medium bowl, toss the halved strawberries with the sugar, cornstarch, lemon juice, lemon zest, and vanilla extract until evenly coated. Spread the strawberry mixture evenly into the bottom of the prepared baking dish.
- In a separate mixing bowl, whisk the flour, baking powder, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the strawberry filling, ensuring the top is fully covered.
- Bake for 35-40 minutes until the topping is golden brown and the strawberry filling is bubbling. Let the crumble cool for 10-15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream. Enjoy!
Notes
- Use ripe, fresh strawberries for the best flavor and texture. For frozen fruit: do not thaw, and add 5-10 minutes to the bake time.
- Keep butter cold when mixing the crumble topping to achieve the perfect crumbly texture.
- Add a handful of chopped nuts, such as pecans or almonds, to the crumble for added crunch.
2 Comments
Can this be made up ahead of time for later baking and then be stored in the fridge until ready to bake?
Hi there!
Yes, you could assemble it and refrigerate it up to a day ahead of time. When ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed!
You can also freeze the unbaked dessert. Wrap it tightly in plastic wrap and aluminum foil. Freeze for 2-3 months. Bake straight from frozen with an extra 5-10 minutes in the oven.