Strawberry Crumble

5 from 1 rating

Strawberry crumble is summer in a baking dish. So easy it’s practically effortless, jam-packed with fresh berries, and topped off with a buttery brown sugar and cinnamon crumble, this is the kind of dessert you can whip up on a whim.

Prep Time10

Cook Time50

Total Time1

Course: Baked Goods, Dessert

Cuisine: American

Keyword: cherry crisp, cherry crisp recipe

Servings:

Author: Sarah Cook

Equipment

Ingredients

Fruit Layer

8 cups strawberries, sliced or quartered {~2.5 lbs}
4 tbsp cornstarch
1/4 cup white sugar {use 1/3 cup of the fruit isn't very sweet}
2 tsp lemon juice
1 tsp lemon zest

Crumble Topping

8 tbsp butter
1 1/4 cup all-purpose flour
1/4 cup white sugar
1/3 cup brown sugar
3/4 tsp ground cinnamon
1 tsp vanilla extract

Instructions

Preheat oven to 350˚F (180˚C).
Lightly butter a 9x13 inch baking dish.
In a medium mixing bowl, combine sliced strawberries, cornstarch, sugar, lemon juice, and lemon zest. Gently stir with a silicone spatula to distribute cornstarch and sugar. Set aside for 5-10 minutes.
8 cups strawberries, sliced or quartered, 4 tbsp cornstarch, 1/4 cup white sugar, 2 tsp lemon juice, 1 tsp lemon zest
Add the fruit mixture to the baking dish, scraping any juices and sugar over the fruit that has accumulated in the bottom of the bowl.
In a microwave-safe mixing bowl, warm butter until it is about 50% melted and 50% warmed through.
8 tbsp butter
Add flour, white and brown sugars, cinnamon, and vanilla extract. Stir with a fork to distribute the butter.
1 1/4 cup all-purpose flour, 1/4 cup white sugar, 1/3 cup brown sugar, 3/4 tsp ground cinnamon, 1 tsp vanilla extract
Top fruit with crumble mixture. Some clumps are ok, but break apart any large clumps.
Bake at 350˚F, uncovered for 45-50 minutes or until the crumble topping is lightly browned and the fruit mixture is bubbling.
Cool for 15-20 minutes and serve.

Notes

Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry crumble topping.
If your strawberries are extra sweet, you can leave out the 1/4 cup of sugar altogether. If they are tart, you can increase the sugar to 1/3-1/2 cup.
Gluten-free option: either sub in your favorite cup-for-cup gluten-free flour or use all old-fashioned oats.
Dairy-free option: sub in your favorite dairy-free butter or use half plant-based butter and half melted coconut oil.
Storing Leftovers: To store any leftover strawberry crumble, allow it to cool completely. Cover the dish tightly with plastic wrap or transfer individual servings to airtight containers and refrigerate for up to 3 days.

Nutrition