clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
baked strawberries with crunchy crumble topping

Simple Strawberry Crumble

  • Author: Brittney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8


Featuring sweet strawberries and a crunchy crumble topping, this super simple strawberry crumble is full of fresh flavor and so easy to make!


Crumble Topping

  • all purpose flour 1.5 c (190 g)
  • (spooned & leveled*)
  • granulated sugar 1 c (200 g)
  • baking powder 1 tsp
  • kosher salt ¼ tsp
  • unsalted butter ¾ c (170 g)

Strawberry Layer

  • strawberries, hulled and halved 2 lbs (900 g)
  • brown sugar ⅓ c (65 g)
  • corn starch 2 tbsp (20 g)
  • kosher salt ¼ tsp
  • vanilla extract 1 tsp


  1. Preheat oven to 350°F (180°C) and lightly grease a 11×7 inch (28×18 cm) baking dish.
  2. 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.
  3. 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.
  4. 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!
  5. 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.


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.

  • Category: dessert
  • Method: baking
  • Cuisine: english

Keywords: strawberry crumble, strawberry crisp