This Strawberry Crumble (aka strawberry crisp) is an easy delicious Summer dessert! It’s made with fresh juicy berries, topped with crispy oat topping, and served with a scoop of vanilla ice cream!
There is nothing better in the Summer than a simple dessert, loaded with fresh seasonal berries, like this amazing Strawberry Crumble! It’s made with delicious fresh strawberries soaked in flavorful caramelized sauce, topped with crunchy cinnamon oat crumbles, and served with my favorite French Vanilla Ice Cream!
If you love strawberry desserts as much as I do, you should also try my No-Bake Strawberry Cheesecake Recipe, Strawberry Swiss Roll, Easy Strawberry Pie, and Strawberry Panna Cotta.
How to make it
Preheat an oven to 350°F.
In a bowl, add ¾ cup rolled oats, ¾ cup all-purpose flour, ½ tsp baking powder, ½ tsp cinnamon ¼ tsp salt, ½ cup light brown sugar, and 6 tbsp melted butter. Using a fork, mix everything and set aside.
In a 9×13-inch baking pan add 2 pounds halved strawberries, 2 ½ tbsp cornstarch, 1/ cup granulated sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract. Toss everything until evenly coated and evenly spread in the baking dish.
Sprinkle over with the topping.
Bake at 350°F for about 40 minutes or until the topping is golden/brown color and the filling is bubbling.
Take it out of the oven and let sit on the counter for 5-10 minutes. Serve it with a scoop of French Vanilla Ice Cream or Whipped cream.
Tips for best results
- Berries. I prefer to use fresh strawberries although you can use frozen ones as well.
- Sauce. Depending on how juicy your berries are, the sauce might be more or less thick. But it will be delicious anyway!
- Topping. To get extra crunch topping, you can add about ¼ cup sliced almonds or chopped pecans.
- Baking. Make sure your filling starts to bubble before you take it out of the oven.
Frequently Asked Questions
It keeps well in the fridge for up to 2-3 days. You can simply cover the leftovers in the baking pan with plastic wrap or transfer the dessert to an air-tight container.
Yes! You can freeze it in an air-tight container for up to 3 months. To reheat, put it in the oven at 350°F until the filling is bubbling.
Although this recipe is for “Strawberry Crisp”, you can use pretty much any fruit or berries you have on hand: peaches, nectarines, blueberries, blackberries, rhubarb, etc.
A pie pan will most likely be too small for this recipe. If you don’t have a 9×13-inch baking pan, you can use 7×11-inch or 9×9-inch pan with taller side walls, to make sure the filling won’t bubble over.
Strawberry Crumble
Ingredients
Ingredients for topping:
- 3/4 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup light brown sugar
- 6 tablespoons unsalted butter melted
Ingredients for filling:
- 2 pounds fresh strawberries halved
- 2 1/2 tablespoon cornstarch
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat an oven to 350°F.
- In a bowl, add ¾ cup rolled oats, ¾ cup all-purpose flour, ½ tsp baking powder, ½ tsp cinnamon ¼ tsp salt, ½ cup light brown sugar, and 6 tbsp melted butter. Using a fork, mix everything and set aside.
- In a 9×13-inch baking pan add 2 pounds halved strawberries, 2 ½ tbsp cornstarch, 1/ cup granulated sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract. Toss everything until evenly coated and evenly spread in the baking dish.
- Sprinkle over with the topping.
- Bake at 350°F for about 40 minutes or until the topping is golden/brown color and the filling is bubbling.
Notes
- I prefer to use fresh strawberries although you can use frozen ones as well.
- Depending on how juicy your berries are, the sauce might be more or less thick. But it will be delicious anyway!
- To get extra crunch topping, you can add about ¼ cup sliced almonds or chopped pecans.
- Make sure your filling starts to bubble before you take it out of the oven.
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