Strawberry Crumble Recipe
Fresh strawberries swimming in their own juice topped with a crisp, buttery, crunchy crumble make this Strawberry Crumble Recipe an easy and irresistibly delicious dessert. And, there is a little crumbly topping tip that makes this the very Best Strawberry Crumble!
So, what’s the difference between Strawberry Crisp and Strawberry Crumble?In a nutshell, a Strawberry Crisp has oatmeal in the topping whereas a Strawberry Crumble Recipe does not. Instead, a crumble topping is simply flour, sugar, and butter, with maybe a spice or two tossed in for good measure.
These two simple dessert recipes have much more in common than differences.
- They are both among the very easiest desserts, requiring no more than 15 minutes of active time.
- They are both, and I truly mean this in the very best way, very humble desserts. There is nothing high-falutin or pretentious about a crisp or a crumble. But, they are my favorite desserts and when given the opportunity, they are often my choice on a restaurant menu.
- There are endless variations to both of these simple recipes; add some vanilla extract to the fresh berries (or frozen berries), add a little orange or lemon zest to the berries, toss in some of your favorite chopped nuts to the crumble or crisp topping, or swap out the strawberries for any berry!
- Use a combination of berries! (I steer clear of adding apples to this recipe as the strawberries will cook much quicker…you’ll either end up with mushy strawberries or still crisp apples)
If you are looking for a recipe for a Strawberry Crisp, have no fear, I’ve got you covered there too. Just pop on over for our Strawberry Crisp Recipe here.
So, What Is the Crumbly Topping Tip?
Well, it is actually two tips. First, leave your pastry blender in the drawer and use your fingers to really crumble the dry mixture with the butter, leaving no dry ingredients in the bowl. And second, make the topping ahead of time and refrigerate it. Top the berries with topping just right before you pop your Strawberry Crumble Recipe into the oven. These two tips will produce a crispy topping that pairs perfectly with the cooked strawberries.
I am a purist with my Strawberry Crumble Recipe, I don’t like ice cream or cream getting in the way. My mom, however, is just the opposite. Her perfect dessert will have a big scoop of vanilla ice cream topping it. To each their own!
Whether you add ice cream, cream, or nothing, this easy dessert made with simple ingredients is the perfect summer dessert and a great way to use that bumper crop of fresh, juicy strawberries.
Looking for More Strawberry Desserts to Make this Strawberry Season?
Mini Strawberry Tarts with Strawberry Curd
Strawberry Jam Cake
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Strawberry Crumble Recipe
- 1 1/4 cups of all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 stick/1/2 cup of butter, at room temperature
- 1/2 teaspoon of cinnamon
- pinch of salt
- 2 pounds fresh strawberries, washed and hulled
- 2 tablespoons corn starch
- 1/8 to 1/3 cup of sugar
- Preheat the oven to 350° if planning to back your crumble immediately.
- Mix topping ingredients by combining them in a medium bowl and pressing them together with your fingers. Make sure no flour is showing and that all the butter has been absorbed into the flour and sugar mixture. You will have large, heavy crumbs, more like chunks.
- Put the bowl with the topping mixture into the refrigerator, the longer you can leave it the better it will be.
- While the topping is chilling, place the strawberries in an even layer into a 7" by 11" or equivalent baking dish or baking pan. Cut any large strawberries in half so that they are all close to the same size.
- Sprinkle cornstarch and sugar over the top of the strawberries. Truthfully, depending on the sweetness of your berries, you could probably get away with no sugar. I typically opt for about 1/8 of a cup of sugar.
- You can prepare the recipe up to this point ahead of time, just wait to sprinkle the sugar & cornstarch over the strawberries until right before you sprinkle the topping. Just put some wrap or other cover over the berries and tuck them in the fridge until you are ready to pop them in the oven. (If you haven't already, preheat the oven to 350°)
- Crumble the topping over the strawberries and bake for 45-50 minutes until there is bubbling liquid around the edges and the crumb topping is golden brown.
- Let the crumble sit for a few minutes before serving.
- I prefer my crumble just plain, but my mom likes vanilla ice cream or whipped cream on hers.
Could you substitute frozen raspberries?