Strawberry Crumble

introduction

Strawberry crumble is a warm, simple dessert with soft fruit and a crunchy top. It cooks fast and smells great in the oven. If you like trying fun fruit treats, you can compare it to the popular strawberry crunch cheesecake tacos for a different twist on strawberries.

why make this recipe

Make this recipe when you want a quick, homey dessert. It uses fresh fruit and common pantry items. It is easy for new cooks and works well for friends and family. You can also try a warm, spiced version like a classic baked apple crumble if you want another flavor.

how to make Strawberry Crumble

Preheat the oven and mix the fruit filling. Make a crumb topping and press or sprinkle it over the fruit. Bake until the top is golden and the filling bubbles. Let it cool a little before you serve so the filling firms up.

Ingredients :

2 cups fresh strawberries, hulled and sliced, 1/2 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup butter, softened, 1/2 teaspoon salt, 1/2 teaspoon cinnamon

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Toss to coat.
3. In another bowl, mix flour, brown sugar, softened butter, salt, and cinnamon until crumbly.
4. Spread the strawberry mixture in a baking dish and sprinkle the crumble mixture evenly over the top.
5. Bake for 25-30 minutes or until the topping is golden brown and the filling is bubbly.
6. Serve warm and enjoy!

how to serve Strawberry Crumble

Serve warm from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream on top. For a small change, serve with plain yogurt or a spoon of cream. You can also pair it with other desserts like cranberry crumble bars for a fruit dessert spread.

how to store Strawberry Crumble

Let the crumble cool to room temperature. Cover the dish with foil or plastic wrap. Store in the fridge for up to 3 days. To reheat, warm in the oven at 300°F (150°C) until hot, or microwave single servings for 20–30 seconds.

tips to make Strawberry Crumble

Use ripe but firm strawberries so the fruit holds shape. Do not overmix the crumble topping—leave some small lumps for texture. If your strawberries are very juicy, add a bit more cornstarch to thicken the filling. Cut the butter into small pieces to make a lighter crumb.

variation (if any)

Add 1/2 cup rolled oats to the topping for extra crunch. Mix chopped almonds or pecans into the crumble. Use mixed berries instead of only strawberries. Add a little lemon zest to the filling for bright flavor.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw them first and drain excess liquid, then use as the recipe says.

Q: Can I make this ahead?
A: Yes. Assemble the crumble and keep it covered in the fridge for a day. Bake when you are ready.

Q: Can I make the topping with oil instead of butter?
A: Butter gives the best taste and texture, but you can try coconut oil for a different flavor. The topping may be less crisp.

Q: Is this recipe gluten-free?
A: Not as written. To make it gluten-free, use a gluten-free all-purpose flour blend.