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Strawberry Crumble – the perfect dessert for fresh strawberries! Juicy strawberries with a buttery brown sugar crumble topping. Serve with a scoop of ice cream for a decadent treat!
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.
Fruit desserts are usually such easy desserts to make, and they really shine during the spring and summer and fruit is at their peak of freshness. When you can get super juicy and delicious strawberries, your strawberry crumble is going to go from good to great!
Years ago I shared this Strawberry Cheesecake Lasagna and it is still one of the more popular dessert recipes on the site. You guys love your fruit desserts as much as we do!
What’s The Difference Between A Crumble And A Crisp
You will notice that when you search for a fruit crisp and fruit crumble you will mostly see the same results. But the difference technically is that a crisp has oats in the topping and a crumble does not. Most of the time when you search you would have to search “Strawberry Crisp (or Crumble) without Oats”, and you would find traditional crumble recipes.
The terms have gotten intertwined in recently, but in case you ever wondered they are slightly different, and oats are pretty much the only difference!
Strawberry Crumble Ingredients
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Fresh Strawberries
- Lemon Juice
- All-Purpose Flour
- Brown Sugar – I used Imperial Light Brown Sugar
- Butter
- Cinnamon
- Salt
Super simple ingredients, for a simple but delicious dessert. The fresher the strawberries the better this will be. But even in the spring and fall when berries aren’t at their peak, baking releases all the juices and it is still tasty!
How To Make Strawberry Crumble
- Remove the stems from your strawberries and cut them into quarters. Then toss with lemon juice, flour, and brown sugar.
- Arrange your strawberries in the equivalent of an 8 inch baking dish.
- Then you make your crumb topping by whisking together the flour, brown sugar, cinnamon and salt. Add the butter and use a pastry cutter, forks, or even your fingers to work in the butter. The mixer will be the texture of sand when you are done.
- Pour the crumb topping evenly over the strawberries and bake for about 45 minutes. You want the strawberries to be nice and juicy and bubbly, and the crumb topping to be golden brown.
- Remove from the oven and let rest for at least 20 minutes before serving. This allows the juices to set up a little bit and it isn’t quite as runny.
- Serve with a scoop of vanilla ice cream or whipped cream.
Yes, you definitely can. I like to let them thaw first, so you can get rid of an extra liquid. If there is extra liquid the crumble will just be a little more soupy and not have quite the same consistency.
Absolutely! The recipe doesn’t really change much, you just need to make sure you have enough fruit. You can even mix different fruits together. This would be great with rhubarb or blueberries mixed in. You just need to make sure you have approximately 6 cups or 2 pounds total of fruit in the baking dish.
The crumb topping really just needs to be golden brown. You can see that it starts rather pale and crumbly, as the butter melts it gets crispy and golden brown. The berries will also start to break down and bubble up around the sides.
How To Serve Strawberry Crumble
It is best served warm with a scoop of vanilla ice cream or whipped cream. You want to make sure to let the crumble sit for about 20 minutes when it comes out of the oven for everything to set up, and it isn’t a liquidy mess. But after that time you can scoop it out and top with ice cream.
If you make it ahead, I like to either put the whole dish back in the oven for 10 minutes or microwave individual servings to get it warm again before serving.
Got Leftovers?
Don’t worry, this is great the next day or you can even freeze it! I like to store in the fridge, covered with foil or plastic wrap for a couple of days if I have just a little bit leftover. Otherwise you can transfer it to an airtight container and freezer for up to 3 months. It is best to let it thaw in the fridge and then bake it until it is hot and crispy to serve.
More Fruit Dessert Recipes
- Cherry Cobbler
- Apple Crisp Cheesecake
- Strawberry Crumb Bars
- Apple Bars
- Lemon Blueberry Cake
- Strawberry Cake
- Raspberry Lemon Cupcakes
- Strawberry Poke Cake
Strawberry Crumble
Ingredients
Strawberry Crumble
- 6 cups chopped strawberries
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour*
- 1 tablespoon Imperial Sugar Light Brown Sugar
Topping
- 1 cup all-purpose flour*
- 3/4 cup Imperial Sugar Light Brown Sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter
Instructions
- Preheat oven to 375°F.
- In a bowl toss together strawberries, lemon juice, flour, and brown sugar. Spread into an 8-inch baking dish.
- In a separate bowl mix together flour, brown sugar, salt and cinnamon for topping, Cut butter into small cubes and use a pastry cutter or your fingers to incorporate butter. It should be consistency of sand.
- Spread topping mixture over strawberries and bake for 35-45 minutes until top is golden brown and berries are bubbly and hot.
- Remove from oven and let sit for 20 minutes before serving with ice cream or whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just bought some strawberries, so this was perfect timing!
My favorite summer dessert! It is so delicious and easy to make! The best!
Delicious strawberry crumble. Perfect for this weather. With a scoop of vanilla ice cream is perfect. My daughter has never tried. She will love it. Thanks
Wow!! This is totally irresistible! I loved it! Thanks!
Delicious dessert! Definitely making again soon