Strawberry Crumble

By Suzanne Anderson June 27, 2023 24 mins read 115 Views

This is the best Strawberry Crumble ever! Layered juicy strawberries with a crumbly topping of buttery biscuits. This is a rustic and easy summer dessert that can be made in less than an hour with just 8 ingredients.

When you're in a rush and need to serve a colorful and pleasing dessert, fruit crisps and crumbles are the perfect solution. These crisps are made with a juicy fruit base and topped with a buttery crumble. They only take minutes to make!

You can find a crumble for every season. The apple crumble, the apple blueberry crisp and the Strawberry Crumble are all great for fall.

In North America you'll see a lot of ruby-red, juicy strawberries during the summer. What better way to enjoy them than with a recipe for strawberry crumble? Fresh strawberries are enhanced with citrus zest and sugar, and then topped off with a buttery and sweet crumble. The crumble becomes golden and juicy after a short trip in the over.

Ingredients required (with substitutes)

Strawberries -- Because this recipe for strawberry crumble is a celebration summer flavors, it's best to use fresh strawberries. You want berries that are bright, red and have a vibrant green top. They should be free of any blemishes. If needed, you can also use frozen fruit.
Granulated Sugar- Cane sugar, white sugar, coconut sugar or any other sugar substitute that is granulated will work.
Cornstarch To thicken and prevent the strawberry crumble from becoming too sour. Tapioca or arrowroot starch can be substituted.
Orange Zest I love the way orange zest adds a slight tartness to strawberry filling. Lemon zest would work well, too. If you don't happen to have any fresh citrus on hand, you can just leave it out.
All-purpose flour -- For the crumble topping. Use a 1:1 flour mix that is gluten-free, almond or oat.
Brown Sugar This will sweeten and caramelize the strawberry crumble and give it an irresistible, rich and warm flavor.
salt
Butter You can use any type of butter (I used Miyoko's plant-based butter) or coconut oil.

Strawberry crumble recipe

The recipe card below contains the full recipe, including all measurements.

Wash, hull and halves the strawberries. Add the sugar, cornstarch and orange zest to the strawberries in your baking dish.

In a separate mixing bowl, combine the flour, sugar and salt.

Pour the butter melted into the flour mixture and stir it with a wooden spoon.

Sprinkle the strawberry crumble over the strawberries with your hands. Keep some chunks for crunchy bites.

Bake the crumbled strawberries until the top is golden and the filling is bubbling. Enjoy! Serve each scoop with vanilla ice-cream or whipped cream in a small bowl.

Success tips

The crumble can be made in any baking dish, but round cake pans work well too.
If you want to double the recipe, bake it in a 9x13 inch casserole dish around 50 minutes.
Allow the crumble to cool down for 10 to 15 minutes. The flavors will intensify, and the filling will thicken a little.
Serve the crumble with vanilla ice-cream, whipped cream or powdered sugar.

Variations

Frozen Strawberries You can make this crumble using frozen strawberries instead. The frozen fruit can be added to the baking dish, without having it thawed.
Add more fruit- Combine the strawberries with rhubarb or raspberries, blueberries, cherries, and/or cherries to add sweetness.
Add nuts- Pecans and walnuts chopped in the topping give it a nice crunch.
Add oats to the topping. - You can add 3/4-1 cup of old-fashioned, rolled oats if you like. The oats will give your dessert a rustic look and texture.

FAQ

What's the difference between fruit crisp and fruit crumble?

Crisps and fruit crumbles are similar. Crisp recipes use oats as the topping.

Is this strawberry crumble gluten-free?

This recipe can be easily made gluten-free by substituting the all-purpose flour with the gluten-free flour of your choosing. All purpose gluten free flour, almond or oat are great choices.

Can strawberry crumble be made ahead of time?

It is best to prepare both the crumble and strawberry filling separately. Both can be stored in separate, airtight containers overnight in the refrigerator. The next morning, assemble the crumble topping and assemble the strawberry filling.

How long will it last? Does it freeze well?

You can store the leftover crumble in the refrigerator in an airtight container for up to five days. The crumble can be frozen for up to three months.

You want more strawberry desserts?

Strawberry Pie
Strawberry Pretzel Salad
Strawberry Cheesecake
Easy Strawberry Shortcake
Strawberry Cake

Strawberry Crumble

This is the best Strawberry Crumble ever! Layered in juicy strawberries with a crumble topping made of butter, it's the perfect dessert. This is a rustic and easy summer dessert that can be made in less than an hour with just 8 ingredients.

Menu Dessert

American Cuisine

Prep Time 15 Minutes

Cook Time 35 Minutes

Total Time: 50 minutes

Servings servings

Calories 359. Kcal

Nora Taylor Author

Ingredients

4 cups strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon orange zest optional but good
1 cup all purpose flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1/2 cup butter, melted I used Miyoko's plant based butter

US Customary Metric

Instructions

Pre-heat the oven to 350°F and spray with non-stick spray a 9" square or round baking pan.
Wash, hull, and halves the strawberries. Add the strawberries to the baking dish, and then stir in the sugar. Add the orange zest and cornstarch, if you are using it, and mix to combine.
Combine the flour, sugar, and salt in a medium-sized bowl and stir. Pour the butter into a medium-sized bowl and mix it with a wooden spoon.
Sprinkle the topping evenly on the strawberries using your hands. After baking, form large chunks to make delicious crunchy clusters!
Bake for 35-40 mins until the top is golden brown and the strawberries bubble.
Enjoy with vanilla ice-cream or whipped cream!

Notes

To make the recipe gluten-free, use gluten-free flour as the topping.
You can substitute coconut oil for butter.
You can use arrowroot or tapioca as a substitute for cornstarch.
Double the recipe to fit a 9x13-inch dish. Bake for around 50 minutes.

Nutrition

Calories: 359kcal

By: Nora
Title: Strawberry Crumble
Sourced From: www.noracooks.com/strawberry-crumble/
Published Date: Tue, 27 Jun 2023 14:22:00 +0000

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How To

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