Can I use frozen strawberries?

I don't recommend frozen strawberries for this crumble as their texture can be overly mushy when baked. If you must use frozen strawberries, I recommend baking them straight from frozen without thawing.

How long does strawberry crumble keep?

Strawberry crumble will keep covered in the refrigerator for up to 5 days.

How do I reheat strawberry crumble?

Cover with foil and reheat in the oven at 350°F (180°C) until warmed through.

Can I make this ahead of time?

The crumble topping can be made ahead of time and stored covered in the fridge overnight. The strawberries can be cut in half, but I wouldn't recommend combining them with the remaining ingredients until ready to bake as they can get too mushy.

Can I use other berries besides strawberries?

You can use blueberries, blackberries raspberries or even a combination of berries. You may need to adjust the sweetness and thickness of the filling and keep an eye on the baking time.

What is the difference between a fruit crumble and a fruit crisp?

Crumble toppings typically have a streusel-like mixture of flour, butter, and sugar, while crisps often incorporate oats into the topping for added texture.

Easy Strawberry Crumble - Whisked Away Kitchen

Ingredients

Crumble Topping

1.5 cups (190 grams) all purpose flour, spooned & leveled*
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
¼ teaspoon kosher salt
¾ cup (170 grams) unsalted butter

Strawberry Layer

2 pounds (900 grams) strawberries, hulled and halved
⅓ cup (65 grams) brown sugar
2 tablespoons (20 grams) corn starch
¼ teaspoon kosher salt
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (180°C) and lightly grease a 11×7 inch (28×18 cm) baking dish.
Make the crumble topping. Whisk together the flour, sugar, baking powder and salt in a medium bowl. Cut the butter into small cubes and then use a pastry cutter or your hands to incorporate the butter into the mixture. Work together the mixture until large clumps form. Set aside.
Prepare the strawberries. Combine the strawberry layer ingredients in a large bowl. Gently stir until fully combined. The corn starch and brown sugar will dissolve and a syrup will coat the strawberries.
Spread the strawberries evenly into the prepared pan. Sprinkle the crumble topping evenly over the top. It will seem like quite a bit of crumble, but trust us — it’s the perfect amount!
Bake for 45 minutes or until the strawberries are bubbling up around the edges and the crumble is golden brown. Allow to cool 10 minutes before serving.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storing: Leftover strawberry crumble can be stored in the fridge for up to 5 days. To reheat, cover with foil and bake at 350°F (180°C) until warmed through.