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This Strawberry Crumble is an easy summer dessert you’ll want to keep on repeat. It’s made with simple pantry ingredients and loaded with bright strawberry flavor.
This is one of my favorite recipes to make during the summer months because the strawberries are in season and at their peak flavor. Just add a scoop of ice cream or dollop of whipped cream on top and it’s an unbeatable treat!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
And all you’ll need is a few minutes of prep time and it’s ready to bake. It’s a simple, comforting dessert that’s perfect for a weeknight meal or a family dinner.
This is one of those old-fashioned desserts that has survived the test of time. And for good reason. I mean, why would you mess with perfection when it turns out this good each time?
For more strawberry recipes, be sure to try my Strawberry Shortcake with Biscuits and these Strawberry Jam Cookies.
Old-Fashioned Strawberry Crumble Ingredients Needed
For the Strawberry Filling
- Fresh strawberries – These need to be hulled and sliced in to similar-sized pieces.
- Granulated white sugar – To sweeten the berries.
- Lemon juice – Enhances the strawberry flavor and balances the sweetness.
- Cornstarch – Helps thicken the filling.
- Vanilla extract – Rounds out the flavors.
For the Oat Crumble Topping
- Old-fashioned oats – The chewy and crunchy base of the crumble topping.
- All-purpose flour – Binds the oats, butter and sugar together.
- Brown sugar – The main sweetener for the crumble topping, you can use light or dark.
- Seasonings – ground cinnamon adds a subtle warm flavor and salt balances the sweetness.
- Butter – We’re using unsalted butter in this recipe.
Get the complete ingredients & directions in the recipe card below.
How to Make the Strawberry Crumble Recipe
Add the sliced strawberries, sugar, lemon juice, vanilla extract, and cornstarch to a mixing bowl.
Toss until the berries are evenly coated then spread the mixture into a baking dish.
Mix together all the crumble topping ingredients in a separate mixing bowl.
Spread the topping mixture over the strawberry filling, then bake until browned and bubbly around the edges.
Tips for Making Strawberry Crisp with Oat Topping
- To choose the ripest and most flavorful strawberries, pick those that are bright red, have a sweet scent and are firm enough to slice. Avoid using overripe or mushy berries – they can make the filling runny and the flavor can be overly sweet.
- If you have an egg slicer, it makes quick work of slicing the strawberries.
- Use chilled butter for a crumbly topping.
- Avoid overworking the topping mixture – it will be dense if mixed too much. Use a pastry cutter or two forks to combine the butter into the oat mixture.
Recipe Substitutions & Variations
- Strawberries: Frozen strawberries can be used as well. If you thaw them make sure to drain off any excess juice before making the filling.
- Butter: If you prefer to use salted butter just omit the extra salt listed in the crumble topping ingredients.
- Lime juice: Lime juice could be used in place of the lemon juice.
- Nuts: A great way to add more texture and crunch, just chop up walnuts or pecans then stir them into the topping mixture.
Can I make this easy strawberry crumble ahead of time?
You can! This is such an easy dessert to prep and have ready for later. After baking, be sure that you store it in the fridge until you’re ready to serve. You can then eat it chilled or reheat scoops of it in the microwave to warm it up.
What to Serve with Strawberry Crunch Crumble
While it’s super good on its own, you can add a spoonful of Whipped Cream Frosting with Cream Cheese, or a big scoop of No Churn Ice Cream. And it’s a sweet end to a dinner of crispy Southern Baked Chicken Thighs.
How to Store Leftover Crumble Dessert
You’ll need to store it in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this recipe because the crumble topping doesn’t hold up well.
Can I use other types of fruit?
Absolutely. This simple homemade crumble is super versatile so you can use fresh blueberries, blackberries, or even sliced apples. I like to switch it up depending on what’s ripe and in season, or what’s on sale at the store.
So what are you waiting for, it’s the perfect time of year to bake and treat yourself to this delicious homemade dessert. The strawberries are ripe, the ingredients are simple, and your family is sure to love it.
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Easy Homemade Strawberry Crumble
Equipment
Ingredients
For the Strawberry Filling:
- 4 cups fresh strawberries, rinsed, hulled and sliced
- ⅓ cup granulated white sugar
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Crumble Topping:
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ½ cup brown sugar, lightly packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F. Lightly grease an 8×8-inch baking dish and set aside.
- Place strawberries, sugar, lemon juice, cornstarch and vanilla in a large bowl and gently toss. Transfer to the baking dish and spread in an even layer.4 cups fresh strawberries, ⅓ cup granulated white sugar, 1 Tablespoon fresh lemon juice, 1 Tablespoon cornstarch, 1 teaspoon vanilla extract
- Mix the oats, flour, brown sugar, cinnamon, and salt together in a separate bowl.¾ cup old-fashioned oats, ¾ cup all-purpose flour, ½ cup brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Use a pastry cutter or two forks to cut the cold butter into the oat mixture until coarse crumbs form.½ cup cold unsalted butter
- Sprinkle the crumble topping evenly over the strawberries.
- Bake uncovered for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving.
Notes
- If using frozen strawberries, increase the cornstarch by 1 extra teaspoon (no need to thaw the berries).
- Add 1/4 cup of chopped walnuts or pecans to the topping mixture for extra crunch.
- Store leftovers in a tightly covered container in the frig for up to 3 days. Can be eaten cold or warm up in the microwave.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
