Seasonal strawberries are the star of the show in this easy strawberry crumble recipe, paired with a mouth-watering flapjack-style oat crumble topping.
Bake in the oven until the crumble is perfectly golden and crisp, and the strawberries are soft and juicy with a vibrant red hue. It's the ultimate treat for lovers of fruity desserts!
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This easy strawberry crumble is so quick to prepare, and the perfect dessert for summer (although it can be made with frozen strawberries out of season)!
No rubbing in is required for this easy crumble recipe either! Instead, melted butter is poured over the flour, oats, and sugar to create a beautiful golden crumbly topping in just seconds!
Serve the summer fruit crumble with cream, custard, or ice cream, for the ultimate strawberry dessert!
👩🍳 Love strawberry desserts? Try my strawberry cobbler recipe too!
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✔️ Why should you try it?
- A fruity seasonal pudding made with sweet ripe strawberries.
- Quick and easy-to-make with a speedy oat crumble topping.
- Make ahead and bake later.
- Freezer-friendly.
🛒 Ingredients
Strawberries - hulled and halved (quartered if large).
Orange - the zest helps to bring out the flavour of the strawberries. You could swap for lemon zest if you prefer.
Ground Almonds - helps thicken the strawberry syrup that is created when the strawberries are baked.
Caster Sugar - I vary the amount depending on the ripeness of the strawberries. As a guide, 25g of caster sugar is usually a good bet. If your strawberries are really ripe, or you prefer your fruit crumbles on the tart side, reduce this to 15g.
For the crisp crumble topping:
Plain Flour - you could also use wholemeal plain flour.
Oats - ordinary rolled oats not jumbo oats - they don't soak up the melted butter very well.
Brown Sugar - I prefer light brown sugar but use dark brown sugar for a richer taste.
Butter - melted butter is poured over the dry ingredients and mixed to create the buttery crumble topping. This method is a whole lot easier than rubbing the butter and flour together by hand or using a food processor!
🔪 How to make strawberry crumble
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Wash, hull, and halve the strawberries and place them in a large baking dish (I use a 2-litre pie dish). Sprinkle over the sugar, orange zest, and ground almonds and give it a mix with a spoon.
Two: Place the dry crumble topping ingredients into a medium bowl and pour over the melted butter.
Three: Mix with a spoon until crumbles form.
Four: Top the strawberries with the crumble and bake in the oven for 45-50 minutes until golden and bubbling.
Top Tips
- The quality of the strawberries is crucial. Fresh, ripe strawberries will provide the best flavour. If they're in season, even better!
- To hull strawberries, simply run a knife around the leafy top and remove it along with the small core underneath.
- Strawberries can vary in sweetness. Taste them first and adjust the sugar accordingly. Remember, the crumble topping will also add sweetness.
- Bake the crumble until it's golden brown and crisp, which takes about 40 minutes in a preheated oven. Keep an eye on it towards the end to prevent burning.
🍴 Serving suggestions
When it comes to serving strawberry crumble, it's best served warm, straight out of the oven, with a generous scoop of honeycomb ice cream (although vanilla ice cream is a classic choice too).
If you're making this crumble out of season with frozen berries, serving it with creamy custard is the perfect way to round out the flavours.
And don't forget about the leftovers! They make for a delicious breakfast when paired with a dollop of creamy Greek yogurt.
📖 Variations
- Use different berries such as raspberries, blackberries, or blueberries. Rhubarb works well too!
- Use frozen berries out of season.
- Swap the orange zest with lemon zest for a slightly tangier taste. You could also add the juice of half a lemon to the strawberries to help create more sauce.
- Don't like ground almonds? Use 2 tablespoons of cornflour (cornstarch) instead.
- Add a handful of chopped walnuts to the crumble topping for added crunch and texture.
- Make the crumble in 6 individual pie dishes rather than 1 large baking dish.
- Add 2 peeled and chopped Bramley apples for an apple and strawberry crumble!
🥡 Storage
Store - The crumble can be made and then stored in the fridge for up to 2 days before baking.
Reheat - Reheat the crumble in the microwave or serve it at room temperature.
Freeze - The strawberry crumble can be frozen for up to 3 months.
❓ FAQs
I find baking the crumble in a moderate oven (180c) gives the fruit time to break down, and the top gets nice and crisp, without the crumble getting too dark and burning.
The fruit layer should be bubbling and the surface of the crumble should be an even medium golden brown colour.
1. Ice Cream
2. Whipped Cream
3. Clotted Cream
4. Custard
5. Greek Yogurt
😋Related recipes
More delicious crumble recipes to try!
- Apple and Blueberry Crumble
- Blackcurrant Crumble
- Frozen Mixed Berry Crumble
- Cinnamon Apple Crumble
- Blackberry Crumble
- Rhubarb and Ginger Crumble
- Plum and Apple Crumble
- Apple and Mincemeat Crumble
More strawberry recipes
More easy strawberry recipes from the Effortless Foodie kitchen!
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Recipe
Easy Strawberry Crumble Recipe
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Equipment
- Chopping Board
- Knife
Ingredients
- 700 g Strawberries washed, hulled and halved
- ½ Orange zest only
- 25 g Ground Almonds
- 25 g Caster Sugar
For the crumble
- 125 g Plain Flour
- 125 g Rolled Oats DON'T USE JUMBO OATS
- 125 g Light Brown Sugar
- 125 g Butter melted
Instructions
- Preheat the oven to 180°c (160 fan/ Gas 4)
- Place the prepared strawberries, orange zest, ground almonds and caster sugar in the bottom of a 2 litre pie dish.700 g Strawberries, ½ Orange, 25 g Ground Almonds, 25 g Caster Sugar
- Put the plain flour, oats, and light brown sugar in a mixing bowl. Pour over the melted butter and mix until crumbles form.125 g Plain Flour, 125 g Rolled Oats, 125 g Light Brown Sugar, 125 g Butter
- Spoon the crumble mix over the strawberries and bake in the oven for 40-45 minutes (but start checking after 35 minutes).
Notes
- Use different berries such as raspberries, blackberries or blueberries.
- Use frozen berries out of season.
- Swap the orange zest with lemon zest for a slightly tangier taste.
- Don't like ground almonds? Use 2 tablespoons of cornflour instead.
- Add a handful of chopped walnuts to the crumble topping for added crunch and texture.
- Make the crumble in 6 individual pie dishes rather than 1 large baking dish.
Jenn says
I love this recipe! I had some fresh berries to use up so I made this and it didn't even make it to dessert before it all got gobbled up! I'll be making it again, for sure!
serena says
I love how quick this is to prepare. Delicious flavors and great use of strawberries.
Beth says
Oh my goodness! This crumble has got to be our new favorite dessert and I can't wait to make this for our Labor Day weekend! Such a delicious and very yummy crumble. We just love anything strawberry!
Angela says
I love the technique of the ground almonds in this recipe. I never heard of that before but wow was it good and it did thicken up the juicy sweet berries. This was a hit.
Andrea says
I had no idea a strawberry crumble is this easy to make. Will be making this one often.
Marci says
I loved it but got me confused! The calories are for the total recipe?? Or for a single dose? Can you clarify, please?
I used some raspberries and it became a bit sour, but eating it cold was the perfect touch! I always find this to be a good idea if something is either too sweet or too sour 😀
Beth Sachs says
Hi Marci. The calories are for 1 serving. Glad you enjoyed it!