This Strawberry Crumble is bursting with fresh, juicy strawberries and a buttery golden-brown topping, which adds a satisfying crunch. Serve it with hot custard or vanilla ice cream for the ultimate dessert.
We love a good crumble here, just like our Rhubarb Crumble and Blackberry and Apple Crumble. It's an easy dessert to assemble, and the crumble mixture is forgiving, leaving room for mistakes.
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Why You'll Love This Recipe
- Ease of preparation - just 10 minutes of preparation time.
- Seasonal appeal - strawberries are in season during the spring and summer, making strawberry crumble a perfect dessert for warm-weather gatherings and picnics.
- Versatility - strawberry crumble can be enjoyed in various ways. You can serve it warm with a scoop of vanilla ice cream for a classic combination or pair it with whipped cream or custard for added richness. It's also great as a standalone dessert.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Strawberries - use fresh strawberries with the green tops removed. You can use frozen strawberries; just add them straight to the crumble without defrosting them first.
- White sugar - use either caster sugar or granulated sugar.
- Cornflour - this soaks up some of the juice from the strawberries, which helps prevent a soggy crumble.
- Flour - use self-raising flour.
- Brown sugar - use soft brown sugar.
- Butter - use unsalted butter. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
- Oats - use jumbo or rolled oats but not quick oats (for porridge).
How to Make Strawberry Crumble
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Chop the green tops off the strawberries, cut them in half and add them to a mixing bowl. Add the cornflour and sugar and stir well.
- Place the strawberries in a baking dish.
- For the crumble topping, add the flour, brown sugar and oats to a mixing bowl.
- Stir well until combined.
- Pour the melted butter into the flour mixture.
- Mix well until clumps form.
- Tip the mixture over the strawberries and lightly press down with the back of a fork.
- Bake in the oven for 35-40 minutes until the top is golden and the strawberries bubble from the sides.
Substitutions
- Gluten-free - use gluten-free flour.
Recipe Variations
Add grated orange to the strawberries to enhance the flavour.
Serving Suggestions
Serve the Strawberry Crumble warm with hot custard, vanilla ice cream or whipped cream.
Make Ahead
The assembled crumble will last 1-2 days in the fridge (covered well). Bake for an extra 5 minutes until you see bubbles coming out of the sides.
Storage
Store the cooked Strawberry Crumble in an airtight container in the fridge for up to 3 days.
Common Questions
Yes! To freeze Strawberry Crumble, wrap it well in cling film, then pop it into a ziplock bag to prevent freezer burn. Freeze for up to 3 months. Defrost the crumble in the fridge for 24 hours, then bake as instructed.
Yes, you can. Add the frozen strawberries straight to the mixing bowl without defrosting them first (as they go mushy), and extend the cooking time by 5 minutes or so.
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📖 Recipe
Strawberry Crumble
Equipment
- An oval baking dish measuring 20cm x 12cm with a depth of 5cm. Or use one with similar proportions.
Ingredients
Strawberry Layer
- 500 g fresh strawberries, washed and cut in half. Note 1
- 1 tablespoon cornflour
- 2 tablespoons white sugar
For the Crumble Topping
- 200 g self-raising flour
- 50 g oats, old-fashioned, jumbo or rolled
- 90 g soft brown sugar
- 115 g unsalted butter
Instructions
- Preheat the oven to 160℃ fan/180℃/350℉.
For the Strawberry Layer
- Cut the green tops off the strawberries and cut them in half. Place them in a large mixing bowl and add the white sugar and cornflour. Mix well to combine, then transfer them to a baking dish. My oval baking dish measures 20cm x 12cm with a depth of 5cm. If you don't have one that size, use one with similar proportions.
For the Crumble Topping
- Add the flour, oats and brown sugar to a large mixing bowl and stir to combine.
- Melt the butter in the microwave or in a saucepan on the stove. Pour the melted butter over the flour/sugar/oats mixture and mix well until clumps form.
Assemble and Bake
- Tip the crumble mixture over the strawberry layer and spread evenly with the back of a fork, lightly pressing down.
- Bake in the oven for 35-40 minutes until golden on top, and the strawberries are bubbling from the sides.
- Serve hot with custard, ice cream or whipped cream.
Notes
Make Ahead
The assembled crumble will last 1-2 days in the fridge (covered well). Bake for an extra 5 minutes until you see bubbles coming out of the sides.Storage
Store the Strawberry Crumble in an airtight container in the fridge for up to 3 days. To freeze Strawberry Crumble, wrap it well in cling film, then pop it into a ziplock bag to prevent freezer burn. Freeze for up to 3 months. Defrost the crumble in the fridge for 24 hours, then bake as instructed.Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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