If you love strawberries then you’ll love this strawberry crumble recipe. It is made with fresh strawberries and topped with a golden oaty crumble topping. Serve this delicious crumble with whipped cream or vanilla ice-cream for a tasty dessert.
Summer is only a few months away and nothing represents summer more than enjoying some delicious sweet strawberries. I grow strawberries in my garden so I always tend to have strawberries that need to be used up during the summer months. If you’re looking for a recipe to use up your strawberries then this crumble is perfect. Strawberry crumble is not as popular as other crumbles such as apple but it is it just as delicious.
This recipe is so easy to prepare and only involves a few simple steps. I've developed the recipe so the crumble doesn't have too much liquid at the bottom once baked. You cannot avoid any liquid at all but the method I use produces less liquid once baked and also produces a thicker sauce. This helps to avoid a soggy crumble.
This crumble is adaptable and you can use any fruit of your liking. I have tried this recipe with a range of fruits including peach, blackberries, plum and rhubarb. You can even spice it up with some cinnamon or nutmeg.
Ingredients for Strawberry Crumble
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Filling
- Strawberries – I prefer to use fresh strawberries for this recipe to avoid too much juice at the bottom of the crumble once baked.
- Sugar – use granulated sugar.
- Lemon juice – squeezed from a fresh lemon.
- Cornflour – also known as cornstarch.
For the Topping
- Flour – use plain or all-purpose flour.
- Butter – use unsalted butter or salted butter without adding salt.
- Oats – I use whole rolled oats.
- Sugar – use a combination of soft brown and granulated sugar.
- Salt – sea salt or regular table salt with do.
How to Make Strawberry Crumble
1. Wash and cut the stems off the strawberries then cut the strawberries in halves or quarters. Once all the stems are cut off the strawberries should weigh around 570g.
2. Add the strawberries to a bowl then add the sugar and mix. Cover the bowl and set aside for around 1 – 2 hours. This process will draw out some of the water from the strawberries so you don’t have too much runny liquid once the crumble bakes. The longer it sits, the more water will be released from the strawberries.
3. Preheat the oven to gas mark 4/350oF/180oC/160oC fan. Strain the liquid from the strawberries into a small saucepan and add the strawberries to a dry bowl and set aside. To the saucepan, add the lemon juice and mix in the cornflour then place it on a low heat for 1 -2 minutes. Once the juice thickens, add it to the bowl with the strawberries and mix well. Pour the strawberries with the thickened sauce into an 8 x 8-inch baking dish then evenly spread and set aside.
4. Add the flour to a bowl along with the butter. Use your fingers and rub the butter into the flour until you have peas size pieces of butter. You can use a pastry cutter or food processor if you’d prefer not to use your hands. You can even do this with a fork. To the flour and butter mixture, add the oats, soft brown sugar, granulated sugar and salt and then combine. Sprinkle the topping onto the strawberries and evenly spread. The strawberries will still release more juice so ensure you leave a gap around the edge of the baking dish so some of the liquid can evaporate.
5. Bake in the middle of the oven for 50 minutes or until the topping is golden in colour and the strawberry juice is bubbling. Remove from the oven and allow to cool for 10 - 15 minutes then serve warm with whipped cream or ice-cream. You can reheat in the microwave if not serving immediately.
Nutrition
Nutrition based on 1 serving - Calories: 328kcal | Fat: 13.6g | Saturates: 8.0g | Carbs: 47.6g | Sugar: 27.8g | Fibre: 4.8g | Protein: 3.6g | Salt: 0.22g.
Storage
Store any leftovers in the fridge for up to 2 days and reheat when serving from the fridge.
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Easy Strawberry Crumble
Ingredients
For the Filling
- 570g strawberries (hulled weight) around 750g before hulled
- 4 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornflour cornstarch
For the Crumble Topping
- 135g plain flour
- 90g unsalted butter cubed
- 35g rolled oats
- 40g soft brown sugar
- 40g granulated sugar
- ¼ teaspoon salt
Instructions
- Wash and cut the stems off the strawberries then cut the strawberries in halves or quarters. Once all the stems are cut off the strawberries should weigh around 570g.
- Add the strawberries to a bowl then add the sugar and mix. Cover the bowl and set aside for around 1 – 2 hours. This process will draw out some of the water from the strawberries so you don’t have too much runny liquid once the crumble bakes. The longer it sits, the more water will be released from the strawberries.
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan. Strain the liquid from the strawberries into a small saucepan and add the strawberries to a dry bowl and set aside. To the saucepan, add the lemon juice and mix in the cornflour then place it on a low heat for 1 -2 minutes. Once the juice thickens, add it to the bowl with the strawberries and mix well. Pour the strawberries with the thickened sauce into an 8 x 8-inch baking dish then evenly spread and set aside.
- Add the flour to a bowl along with the butter. Use your fingers and rub the butter into the flour until you have peas size pieces of butter. You can use a pastry cutter or food processor if you’d prefer not to use your hands. You can even do this with a fork. To the flour and butter mixture, add the oats, soft brown sugar, granulated sugar and salt and then combine. Sprinkle the topping onto the strawberries and evenly spread. The strawberries will still release more juice so ensure you leave a gap around the edge of the baking dish so some of the liquid can evaporate.
- Bake in the middle of the oven for 50 minutes or until the topping is golden in colour and the strawberry juice is bubbling. Remove from the oven and allow to cool for 10 - 15 minutes then serve warm with whipped cream or ice-cream. You can reheat in the microwave if not serving immediately.
Alice says
Sounds lovely, gonna give it a try