A fabulous strawberry dessert recipe that’s quick and easy to prepare! This self-saucing Strawberry Crumble is made with a load of fresh strawberries and topped with a streusel-like crumbly topping. That strawberry syrup is just incredible – and the smell is outrageous!
Strawberry Crumble
As regular readers know, I have the self control of a child when I spy bargains of my favourite fruit & veg. So every now and then, I go on a bender of whatever it is that I’ve overloaded on.
A few weeks ago it was broccoli (evidence -> all my Broccoli Recipes) and cabbage (hence the Chinese Chicken Salad and Everyday Cabbage Salad I recently posted). Last week, it was corn (nothing made it here).
Currently, it’s strawberries. No Churn Strawberry Ice Cream from a couple of weeks ago. Today – Strawberry Crumble.
A GREAT, EASY STRAWBERRY DESSERT
I used to be massively short on strawberry dessert recipes. With all the cooking shows I watch, all the magazines I flick through, all the cookbooks I browse, I just don’t really recall coming across recipes that caught my eye that truly celebrated strawberries.
Plenty where they were lined up neatly on tarts, or used as token decorations.
But that’s not what I was after. I wanted recipes that used loads of strawberries.
Anyone else had similar thoughts???
So in recent years, I’ve embarked on strawberry benders and am slowly but steadily building up an arsenal of fresh strawberry dessert recipes. This Strawberry Crumble is the latest addition.
Recipes like this make me so glad that I’ve learned how to make recipe videos because no photo could capture the amazing vision of the bright red syrup bubbling along the edges when you pull this out of the oven.
And then that moment when I crack through the golden nubbly topping and scoop it up…and you cop an eyeful of those plump strawberries dripping with that bright red syrup… and the smell! If only you could smell it!!!!
I apologise in advance if it’s not strawberry season where you are. The video is just going to be pure and utter torture for you. – Nagi x
More fresh strawberry desserts
And more cosy warm desserts
Apple Crumble – personal favourite!
Sticky Date Pudding with Butterscotch Sauce
WATCH HOW TO MAKE IT
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Strawberry Crumble
Ingredients
Topping
- 3/4 cup rolled oats / oatmeal (quick cooking is ok)
- 3/4 cup white flour , plain/all purpose
- 3/4 cup brown sugar (loosely packed)
- 1/2 tsp baking powder
- 3/4 tsp cinnamon powder
- Pinch of salt
- 90g / 6 tbsp unsalted butter , melted
Strawberry Filling
- 1 kg / 2 lb strawberries , ripe
- 2 1/2 tbsp cornflour / cornstarch
- 1/3 – 1/2 cup white sugar (Note 1)
- 2 tbsp water
- 1 tsp vanilla extract
To Serve
- Vanilla ice cream , dollop cream or custard
Instructions
- Preheat oven to 180C/350F.
Topping:
- Place all ingredients except butter in a bowl. Mix to combine. Add butter and mix to incorporate.
Strawberry Filling:
- Hull / cut top off strawberries. Cut larger ones in half, leave small ones whole (2cm / 4/5″ height).
- Place strawberries in bowl. Scatter over cornflour, toss well to coat evenly.
- Add sugar, water and vanilla. Mix well.
Assemble and bake:
- Pour strawberries into a baking pan (Note 2). Crumble over topping, using your fingers to get some nice crumbly chunks.
- Bake for 30 to 40 minutes until the Topping is deep golden and the strawberry syrup is bubbling up energetically all around the edges – see video, this is a key sign that the strawberry sauce has thickened sufficiently.
- Stand for a few minutes before serving with ice cream or your choice of topping.
Recipe Notes:
* The strawberries will soften and some will break down, some will hold their shape better. That’s just the way it is!
* It’s really important to wait until you see syrup bubbling up all around the edges of the pan and the top is deep golden as this is the sign that the syrup has thickened adequately in the middle. Otherwise when you break into the crumble, you’ll be greeted with a pool of water. IF THIS HAPPENS just put it back in the oven.
* The thickness of the syrup will vary from a perfect syrup consistency to chunky strawberry sauce-like. It just depends on the juiciness of the strawberries. Both are great. Also, it thickens as it cools. 3. Make ahead – Assemble crumble, cover and set aside (fridge if hot weather). Chop strawberries, store in airtight container. Then toss strawberries in cornflour, sugar, water, vanilla, and assemble crumble. DO NOT leave the strawberries sitting around coated in the sugar, it makes it sweat and soften too much. 4. Nutrition per serving, excludes ice cream.
Nutrition Information:
LIFE OF DOZER
Don’t fall off your chair when I tell you – it turns out that Dozer loves Strawberry Crumble (with vanilla ice cream). 😂
Made this yesterday with part of a crop share that I needed to use up. This was AMAZING! A heavenly slice of summer indeed. I upped the crumble a bit and ate hot with delicious vanilla bean ice cream. I had to back to spoon up some syrup from the dish a couple of times. Make this – you won’t be disappointed! 🍓
Hi Nagi I was wondering if with this recipe can you use frozen strawberries? Thanks, Evie
Unbelievably delicious!
I didn’t have oats so substituted with Weet-bix.
So quick to make so it will be on regular rotation when it’s strawberry season in Perth, WA!
O
M
G
This was absolutely delicious! and so easy to make. Just make it, you won’t be disapponted.
It is strawberry season here in Ontario, Canada. So happy with how this recipe turned out. I had to make two different portions and one was gluten-free. The swap of the GF flour worked perfectly. Highly recommended, give it a try!
I’ve always had apple crumble so this was a pleasant departure from the usual. However I would double the crumb topping the next time. There’s not enough topping to filling.
Cooked this with strawberry, Pineapple and blueberries and used crushed crunchy nut cornflakes in topping, very yummy
Hello from Pakistan. I’ve made this recipe for countless dinners and it’s a hit every single time. It’s easy to follow and doesn’t really need any substitutions or changes.
Now, it’s strawberry season here and I’m planning on making a few containers to gift someone. If the containers are a little less than half the recommended baking size and made of foil, will it affect the baking time? I’ve never really baked with foil containers so I don’t know how to go on from here. I’d appreciate a quick response from anyone.
I have made this many times over, using not only strawberries, but mulberries, blackberries, blueberries, raspberries, or whatever combination is on hand. I have cooked it in gas/electric ovens, wood-fired pizza ovens, and gas barbecues with the lid down. Never disappoints. This recipe is so versatile and is always delicious. Thank you Nagi.
So delicious!
Another great recipe – luscious, jammy berries contrasting beautifully with the golden crisp topping. I did replace 1/3 of the strawberries with blueberries (because that’s what I had at home), and reduced the sugar to slightly over 1/4 cup (as the berries are very sweet to begin with). Served with Chantilly cream. Worked well, and my family loved it so much! Definitely a keeper. 🙂
This tastes and smells like a holiday! Yum yum yum!
Hi Nagi,
Here in Perth, there are several strawberry farms doing “pick your own strawberries” right now.
We went to the one of them on the weekend and picked about 4kgs of strawberries for $15! We tried this recipe with these fresh strawberries and it was divine! Absolutely delicious! I had to scrape all the sauce on the bottom of the baking pan with my fingers and licked all😋 I didn’t want to waste any! And it was very easy to make.
Thank you so much for sharing such a great recipe Nagi. This and your strawberry cake are my go to recipe for spring!
Delicious. Easy to make and turned out beautifully.
For all those asking, I took the plunge and decided to make this recipe using frozen (whole) strawberries. Didn’t add any water, but used an extra 1tbsp of cornflour and turned out perfectly. Baked for about 35-40mins. Perfect consistency and bursting with flavour. Could do with more crumble topping as a lot of the strawberry seeps out, and the topping makes it!!
Very easy recipe – will definitely make again!
Thanks for testing this. Doing honest work!
Made this with gluten-free flour, instead of regular white flour and it turned out great.
Hi. I have some tinned strawberries I need to use. Would these work does anyone think?
Hi Nagi, I have an autistic son who doesn’t like the ‘wetness’ of cooked berries. Does a recipe such as banana crumble exist?
I found this online. I’ve not made it but I thought it might help you and that your son may enjoy it https://bunnyswarmoven.net/banana-crumble/
Made this and it’s great. Watched the video and your strawberries are considerably smaller. (Mine were 4-5 times larger). I live in N California where they grow. I cut most of them into quarters. But am wondering if that was necessary?
I made this last night and it was just fabulous! My husband had some this evening in a cereal bowl with vanilla ice cream. It’s as delicious as it is easy.