With a buttery crumb topping and a sweet strawberry filling, this easy strawberry crumble comes together quickly and is sure to please. Serve warm with vanilla ice cream for a bright, summery dessert perfect for parties and barbecues.
I never tire of desserts made with strawberries — they’re cheerful and fresh. This strawberry crumble looks like summer on a plate and is surprisingly simple to make.
If you love berries and are ready for warm weather, pick up some fresh strawberries and make this crumble. It’s a quick way to bring spring into your kitchen.
Why you’ll love this strawberry crumble:
- This recipe comes together quickly with ingredients you likely already have on hand.
- No mixer or special equipment is needed — just a bowl and your hands to make the topping.
- It can be served warm or cold, so it’s an excellent make-ahead dessert. Store overnight in the refrigerator and it will still taste great the next day.
How to make your crumble
- Combine granulated sugar, cornstarch, and lemon juice in a large bowl.
- Toss in the strawberries until they’re evenly coated.
- Spread the fruit mixture into a prepared baking dish.
- Mix flour, brown sugar, baking powder, cinnamon, and salt in a bowl.
- Cut room-temperature butter into the dry ingredients with your fingers until the mixture forms crumbles.
- Scatter the crumbles over the berries and bake about 25 to 35 minutes, until the juices bubble and the topping is lightly golden.
Recipe notes and tips
- Allow the crumble to cool 20 to 30 minutes before serving so the filling can set slightly.
- Use an 11- by 7-inch baking dish or an 8- or 9-inch square dish.
- The topping will form small crumbles; for larger pieces, squeeze portions of the topping in your hands before placing them on the fruit.
How to store
Leftover crumble keeps covered in the refrigerator for 3 to 4 days. Let it cool to room temperature before covering to avoid sweating that can make the topping soggy.
Freezing is not recommended as the texture doesn’t hold up well after thawing.
Serving ideas
- Serve warm or cold, according to preference.
- Top with vanilla ice cream for a classic pairing.
- Try chocolate ice cream if you enjoy the chocolate-strawberry combination.
- Finish with a drizzle of strawberry, chocolate, or caramel sauce over the ice cream.
- Whipped cream is always a lovely addition to fruit crumbles.
What’s the difference between a crumble and a crisp?
Both desserts feature a fruit filling, but their toppings differ. A crumble is traditionally finished with a streusel-like topping similar to what you’d find on muffins or coffee cakes. A crisp typically includes oats and sometimes nuts in the topping, which crisp up during baking. The streusel on a crumble stays softer, especially if a small amount of baking powder is added.
A few more recipes you might enjoy
Strawberry Fudge
Caramel Apple Crumble
Blueberry Apple Crisp
Blueberry Peach Cobbler
Did you make this strawberry crumble? Share a comment and rating below and post a photo on Instagram. Tag @theitsybitsykitchen so your photo can be seen!
Strawberry crumble is an easy, quick dessert that’s a crowd-pleaser throughout spring and summer.
Dessert
American
- 1/4 cup granulated sugar
- 2 tablespoons + 2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 pounds fresh strawberries — hulled and quartered*
- 1 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter — at room temperature
- Preheat the oven to 375°F. Spray a 9-inch square or 11- by 7-inch baking dish with cooking spray and set aside.
- Stir the sugar, cornstarch, and lemon juice together in a bowl. Add the strawberries and toss until evenly coated.
- Spread the berries in an even layer in the prepared dish, then prepare the topping.
- Combine flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl.
- Add the butter and use your fingers to cut it into the mixture until large crumbles form. For a few bigger crumbles, squeeze portions of the topping in your hands.
- Sprinkle the topping evenly over the berries.
- Place the baking dish on a rimmed baking sheet to catch any juices, and bake 25 to 35 minutes, until juices bubble and the topping is light golden.
- Cool 20 to 30 minutes to let the filling set slightly, then serve with ice cream or whipped cream.
- Store leftover crumble covered in the refrigerator for 3 to 4 days. Allow it to cool to room temperature before covering.
- *You should have about 5 to 6 cups of strawberries. If berries are very large, cut into smaller pieces; if they’re small, halving is fine.