A delicious strawberry dessert recipe that’s quick and easy to make! This gorgeous Strawberry Crumble is made with ripe, juicy strawberries and topped with a streusel crumb topping.
Why it works
This is a light dessert that takes only minutes to prep and really celebrates the fresh, ripe berries of the season.
Since it doesn't take long to prep, it makes a great last minute or weeknight dessert to make when you want something sweet, simple, and still somewhat good for you.
The crumble topping is crisp, buttery, and so flavorful. It makes an amazing contrast to the strawberries. It is based off my favorite streusel recipe that has the best crumbly top.
Strawberry crumbles make your home smell absolutely amazing. It creates a mouthwatering aroma that gets everyone excited to dig in.
It is amazing warm when paired with a scoop of vanilla ice cream.
To brighten the flavor of the strawberries, you can add a tablespoon or two of freshly squeezed lemon juice.
For the best consistency, you should thoroughly coat the strawberries in the sugar and corn starch. The cornstarch will turn all the fresh strawberry juice in to an irresistible sauce.
If your strawberries are very ripe and sweet, you can reduce the amount of sugar to ¼ - ⅓ cup.
If you want the crumble to resemble a strawberry crisp, you can reduce the amount of flour by ⅓ cup and replace it with old-fashioned oats. I also like the addition of sliced almonds for added crunch and flavor.
Yes! This recipe works great with other berries and sliced stone fruits.
My trick to getting nice crumbles is the same one I use for streusel. I like to let my butter soften slightly so you can fully incorporate butter into every bit of flour possible, so when you press, it sticks together. From there, press the mixture together well, then chill or freeze. When you are ready to crumble, gently break off pieces from the pressed mixture.
You absolutely need to try my apple crumble and blueberry crisp. My rhubarb crumble ice cream is absolutely delightful. This berry rhubarb galette with crumble topping is amazing. You will also like my rhubarb pear crisp and this peach blueberry cobbler. This berry cobbler with sugar cookie top is the best summer treat.
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, cubed
- 2 lbs strawberries, sliced
- 2 ½ tablespoons cornstarch
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Mix together the flour, sugar, salt, and cinnamon for the crumble. Use your fingers or a pastry cutter to cut the butter into the mixture. Press well until the mixture clumps together well.
- Store in the freezer until needed.
- Slice the strawberries and mix with the cornstarch, sugar, and vanilla.
- Arrange in an 8-inch baking pan or deep pie dish.
- Top with the streusel. Bake for 40 - 50 minutes, or until the juices from the strawberries is vigorously bubbling. If the crumble topping is darkening too fast, you can place aluminum foil over it after 30 minutes.
- Remove and serve warm, preferably with ice cream!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 181mgCarbohydrates: 58gFiber: 4gSugar: 35gProtein: 3g
Calculations are estimations, use your own calculations using the brands you specifically used for more accurate numbers.