A gorgeous strawberry dessert recipe that’s quick and easy to make! Beautiful saucy strawberries topped with a crunchy crumbly topping makes a fabulous dessert.
Bright, buttery and impossibly easy, this Easy Strawberry Crumble is the kind of dessert you’ll want on repeat when strawberries are at their sweetest. It’s quick to throw together, bakes to a bubbling, jammy finish and pairs perfectly with melting vanilla ice cream or warm creamy custard.
This is a must-have dessert during berries season — a fresh, comforting dessert for summer afternoons and a cosy, warming treat in winter when you want something homely and nostalgic. With a crunchy, buttery topping and juicy strawberries underneath, it’s simpler than pie but every bit as satisfying. Make it with fresh berries for peak flavour or use frozen strawberries for a quick pantry rescue.
I’m a little bit biased — desserts with berries are my favourite thing to bake, and I love how one recipe can feel bright and summery or warm and comforting depending on how you serve it. If you like this crumble, you might also enjoy my lemon blueberry cake, strawberry cake, and Mixed Berry galette — each one a slightly different way to celebrate fresh berries.
Ingredients for Strawberry Crumble
This recipe requires minimal ingredients and all these are probably right there in your pantry.
- Strawberries — Ripe, juicy berries are ideal for a sweet, saucy filling. Frozen strawberries work well too when fresh aren’t available.
- Sugar (caster or granulated) — Added to the strawberries to macerate and sweeten; adjust to taste depending on berry sweetness.
- Cornflour / cornstarch — Thickens the fruit juices so the filling holds together after baking.
- Lemon juice — Brightens and balances the sweetness of the berries.
- Vanilla extract — A little goes a long way to deepen the flavour.
- Plain / all-purpose flour — The base of the crumble topping for light structure.
- Rolled oats — Gives the topping great texture and chew (quick oats are a fine substitute).
- Brown sugar — Adds a caramel note and richer flavour to the crumble topping.
- Unsalted butter — Cold butter rubbed into the flour/oats makes the best crumbly topping; melted butter is a quicker swap.
Quick swaps & optional extras
- Nuts: add chopped walnuts or almonds to the topping for crunch.
- Gluten-free: use a 1:1 gluten-free flour and certified gluten-free oats.
- Spice (optional): a pinch of cinnamon or nutmeg in the topping for warmth.
Strawberry Crumble – Step By Step
This easy Strawberry crumble is 3 step recipe:
Prepare the strawberry filling
Toss hulled strawberries with cornflour (cornstarch), a little sugar, a splash of lemon juice and a dash of vanilla. Let sit briefly to macerate.
Prepare the crumble topping
Combine plain flour, rolled oats, brown sugar and caster sugar (pinch of baking powder optional). Rub cold, cubed butter into the dry mix until it looks like coarse crumbs — or use melted butter and stir for a quicker one-bowl method.
Assemble & bake
Spread the strawberry mixture in a baking dish, scatter the crumble topping evenly over the fruit, then bake at 180°C / 350°F until the topping is golden and the fruit is bubbling at the edges (about 25–35 minutes). Rest 10–15 minutes before serving — delicious with vanilla ice cream or cream.
Watch How to Make Easy Strawberry Crumble
Tips for a Perfect Strawberry Crumble
Small steps that make a big difference — follow these tips for a golden, crunchy topping and jammy strawberry filling every time.
- Pat the strawberries dry. Excess surface moisture prevents the topping from crisping up, so dry berries well after washing.
- Keep the fruit chunky. Halves or quarters hold their shape and give nice texture — avoid tiny dice that turn to mush.
- Toss with cornflour, sugar and lemon. The cornflour thickens juices as the fruit bakes and the lemon brightens the flavour, keeping the filling perfectly saucy, not runny.
- Assemble and bake immediately. Once layered, pop the dish straight into a preheated oven — waiting lets the topping go soggy.
- Bake on a tray and watch browning. Place the dish on a baking sheet to catch drips and make oven handling easier; if the top browns too quickly, tent loosely with foil.
Serving Suggestion
Serve your Easy Strawberry Crumble warm straight from the oven for the ultimate comforting dessert. Top with a scoop of vanilla ice cream or a dollop of fresh whipped cream to balance the sweet, juicy berries.
For a warm winter dessert try it with warm pouring custard.
Can I make strawberry crumble with frozen strawberries?
Yes! Use frozen berries straight from the freezer. Toss them with a little extra sugar and cornflour, then bake a few minutes longer than usual. The crumble will still be golden and delicious.
How long does strawberry crumble keep in the fridge?
Store leftovers in an airtight container for up to 2–3 days. Reheat in the oven to bring back the crispy topping.
More Recipes with Berries
Strawberry Muffins
Lemon Blueberry Loaf Cake
Strawberry Cake
Mixed Berry Galette
Blueberry Muffins
Do try this Strawberry Crumble and let me know how it turned out in the comments below! I’d love to hear your feedback.
Easy Strawberry Crumble
Ingredients
Strawberry Filling
- 500 g Strawberries ( Cut into halves)
- 1 tbsp Cornflour/Corn Starch
- 4 tbsp Caster Sugar
- 1 tsp Vanilla Essence
- 2 tbsp Lemon Juice
Topping
- 1 cup Rolled Oats
- ¾ cup Plain Flour
- ⅓ cup Caster Sugar
- ¼ cup Brown Sugar
- ½ tsp Baking Powder
- 100 g Melted Butter
Instructions
- Preheat the oven to 180C / 350F / 160C fan forced
- Wash and pat dry the strawberries. Cut them in halves or quarters. In a mixing bowl toss and coat strawberries in corn flour. Add sugar, vanilla and lemon juice and combine.
- In another bowl add oats, flour, baking powder, brown sugar and caster sugar. Stir and add melted butter. Mix untill combined.
- In a oven proof baking dish layer the strawberries. Scatter the crumb over using hands so its chunky and crumbly.
- Bake for 25 mins or until the topping is golden and you can see strawberries bubbling on the edges.
- Allow it to stand for a few minutes and serve along with ice cream , custard or cream.
