Made with fresh strawberries and a crunchy topping, this strawberry crumble recipe is a must-try for anyone looking to enjoy the sweet taste of summer. It's easy to make, incredibly delicious, and perfect for any occasion.
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Ingredients you will need
For the crunchy topping
Rolled oats: Alternatively, you can use quick oats.
Flour: You will need all-purpose flour to make this strawberry crumble.
White sugar
Salt
Honey
Butter: I use unsalted butter that I melt and brown in a saucepan for a delicious nutty flavor.
For the strawberry filling
Fresh strawberries: You will need to hull and cut them into quarters.
White sugar
Cornstarch
Vanilla extract: Optional!
Looking for more summer desserts? Look no further! Try these Cream puffs, this no-bake Strawberry tiramisu, or this light Strawberry mousse.
Tips for the perfect strawberry crumble
Choose fresh strawberries: Fresh, ripe strawberries will give you the best flavor and texture. If you want to use frozen strawberries, you need to thaw them and discard the excess liquids first.
Brown the Butter: Don't skip the step of browning the butter. It adds a rich, nutty flavor that elevates the crumble.
Use a Baking Tray: Placing the pie pan on a baking tray helps prevent any mess from the filling bubbling over.
How to make strawberry crumble
Prepare the Filling: In another bowl, combine hulled and quartered strawberries, sugar, cornstarch, and, if desired, 1 teaspoon of vanilla extract. Ensure there is no dry starch left. Transfer this strawberry mixture into a 9" (23 cm) pie pan, spreading it out evenly.
Make the Topping: In a large bowl, combine the rolled oats, all-purpose flour, white sugar, and salt. Mix well. In a saucepan, melt unsalted butter over medium heat, stirring occasionally. Continue cooking until the butter turns golden and has a nutty aroma. Pour this browned butter into the bowl with your dry ingredients. Add the honey to the mixture and stir until a dough forms. The consistency should be paste-like.
Assemble and Bake: Evenly spread the topping mixture over the strawberries. Place the pie pan on a baking tray to catch any potential drips. Bake for 40-45 minutes in a preheated oven at 340°F (170°C) until the filling is bubbly and the topping is golden brown.
Serving options
Whipped cream: Serve the strawberry crumble with a dollop of freshly whipped cream for a light and creamy contrast.
Ice cream: Condensed milk ice cream, Vanilla bean ice cream or any other ice cream pairs wonderfully with the warm crumble, adding a cool and creamy element to the dessert.
FAQ
Yes, but make sure to thaw them and discard the excess liquids before using.
Store it in an airtight container in the refrigerator for up to 3 days.
Yes, you can freeze the crumble for up to 2 months. Thaw it in the refrigerator overnight before reheating in the oven.
Recipe card
Strawberry Crumble
Equipment
- Digital kitchen scale
- 2 Mixing bowl
- 9" (23 cm) pie pan
- Baking sheet
- Rubber spatula
Ingredients
Topping
- 100 g rolled oats or quick oats
- 100 g all-purpose flour
- 100 g white sugar
- ½ teaspoon salt
- 60 g honey
- 125 g unsalted butter
Filling
- 500 g strawberries hulled and cut into quarters
- 30 g sugar
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract optional
Instructions
- Preheat the oven to 340°F (170°C).
- In a bowl, mix the rolled oats, flour, sugar, and salt. In a saucepan, melt the butter over medium heat, stirring occasionally until it turns golden brown and has a nutty aroma. Be careful not to burn it, as it can happen in a matter of seconds.
- Pour it into the bowl with the dry ingredients. Add the honey to the mixture and stir until a dough forms. The consistency will be paste-like.
- In a separate bowl, combine all the filling ingredients, ensuring there is no dry starch left.
- Transfer the mixture to a 9" (23 cm) pie pan, spreading it in an even layer. Evenly spread the topping mixture over the strawberries.
- Bake for 40-45 minutes, or until the filling is bubbly and the topping turns golden brown. If the pan is too shallow, the strawberry filling may bubble over, so place a tray under it for easier cleanup.
- Allow the crumble to cool until slightly warm before serving with vanilla ice cream or cold whipped cream.
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