Strawberry Crumble is one of those timeless desserts that never goes out of style. With sweet, juicy berries bubbling beneath a golden, crunchy topping, it's simple comfort food at its very best. If you love easy fruit desserts, you'll also want to try my super easy Apple Crumble or this gorgeous Apple and Blackberry Crumble - both are family favourites in our house.
There's something so nostalgic about a good crumble pudding, and this strawberry crumble really lets the fruit shine. The strawberries soften into a jammy, sweet filling that perfectly balances the buttery oat topping. It's quick enough for a weeknight treat, but special enough to serve when friends pop over.
What makes this recipe stand out is how simple it is - no fancy ingredients, no complicated steps, just classic flavours done really well. If you enjoy easy fruit desserts and dessert cakes, you might also love my Raspberry and Apple Crumble Cake or Lemon and Blueberry Crumble Bars - both use the same foolproof crumble topping.
Why You're Going To Love This Recipe
- Super quick to prepare - just 10 minutes of prep then pop in the oven - smells amazing!
- Budget-friendly ingredients you probably already have. If strawberries aren't in season, frozen berries are equally as good, and so economical.
- Perfect balance of sweet and tart thanks to juicy strawberries.
- Freezer-friendly for make-ahead desserts.
- Customisable with different fruits or dietary options.
Jump to:
Strawberry Crumble Ingredients
Strawberry Filling
Crumble Ingredients
Frozen strawberries are available year-round and tend to be more budget-friendly, unless fresh strawberries are in peak season and plentiful.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Strawberries - either fresh or frozen, and halved. Ensure they're well drained to avoid a watery filling.
- Cornflour - helps thicken the strawberry juices into a luscious, jammy consistency.
- Rolled oats - gives that classic crunchy crumble texture (use gluten-free oats if needed).
- Butter - softened butter is key for creating those golden, chunky crumbs.
Variations
- Gluten-Free Strawberry Crumble - simply swap plain flour for gluten-free flour and use GF oats.
- Strawberry & Rhubarb Crumble - add chopped rhubarb for a tangy twist.
- Strawberry Apple Crumble - mix through some sliced apple for extra texture and flavour.
- Peach or Apricot Crumble - swap the strawberries for fresh or canned peaches or apricots (well drained) for a sweet, slightly tangy twist that's perfect in summer.
How To Make Strawberry Crumble
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prep the strawberries: Cut strawberries in half, drain any excess juice, then place into a large bowl. Add the cornflour and caster sugar and mix until the strawberries are coated well.
- Assemble the base: Drain any excess liquid off once more, and then spread the strawberry mixture evenly into your prepared dish.
- Assemble crumble ingredients: Place the oats, flour, brown sugar and softened butter in a large bowl.
- Make crumble topping: Rub ingredients together using your fingertips, until you get a chunky, crumbly texture.
- Top and bake: Sprinkle the crumble mixture over the strawberries and bake until golden and crisp. Let it sit for a few minutes before serving warm with ice cream, cream or custard.
Recipe Tips
- Drain your strawberries well to avoid a soggy crumble.
- Don't skip the cornflour - it thickens the filling beautifully.
- Use room temperature butter so it mixes easily to form the crumbs.
- Leave some chunky bits in the crumble for extra crunch.
- Bake until deeply golden for the best flavour and texture.
- Let it rest slightly before serving so the filling thickens.
- Crumble is delicious on its own… but even better when served with ice cream, custard, or cream!
- Storage: Keep leftovers covered in the fridge for up to 5 days.
- Freezing: Freeze for up to 3 months. Reheat from frozen or thaw overnight before warming.
Strawberry Crumble FAQs
Absolutely! Just make sure they're thawed and well drained before using.
This can happen if the strawberries weren't drained properly or if the cornflour was skipped.
Yes! Just swap the plain flour for a gluten-free flour, and use gluten-free oats.
Yes! Assemble and bake it, then store in the fridge for up to 5 days. Reheat strawberry crumble before serving warm.
Serve crumble warm with vanilla ice cream, custard or whipped cream!
More Crunchy Crumble Recipes
Crumble desserts and simple dessert cakes are quick to whip up and make such a delicious treat any night of the week.
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Strawberry Crumble
Ingredients
- 1 kg strawberries drained and halved, fresh or frozen
- 2 tbs cornflour
- 115 g (½ cup) caster sugar
Crumble
- 120 g (1⅓ cups) rolled oats or quick oats
- 100 g (½ cup) brown sugar
- 50 g plain flour
- 115 g butter room temperature
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius fan forced (190 if using conventional). Grease a large oven-proof baking dish with butter and set aside.
- Place the drained, halved strawberries into a large bowl. Sprinkle over the cornflour and caster sugar and mix to coat the strawberries.TIP: Drain and discard any liquid after mixing (if there is any).
- Place the strawberries into the greased baking dish.
- To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
- Sprinkle the crumble over the strawberries and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Thermomix Method
- Preheat oven to 180 degrees celsius fan forced (190 if using conventional). Grease a large baking dish with butter and set aside.
- Place the drained, halved strawberries, cornflour and caster sugar into the Thermomix bowl. Mix for 5 seconds on Reverse, Speed 1, or until combined. TIP: Drain and discard any liquid after mixing (if there is any).
- Place the strawberries into the baking dish.
- Rinse and dry the Thermomix bowl. Place the oats, flour, butter and sugar into the Thermomix bowl. Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter).
- Sprinkle the crumble over the strawberries and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Notes
- Use fresh or frozen strawberries - either work just as well, although frozen can often be more economical and available year-round.
- Drain your strawberries well - this is important to avoid a soggy crumble.
- Rolled oats or quick oats can be used in the crumble.
- Don't skip the cornflour - it thickens the filling beautifully.
- Use room temperature butter so it mixes easily to form the crumbs.
- Leave some chunky bits in the crumble for extra crunch.
- Bake until deeply golden for the best flavour and texture.
- Let it rest slightly before serving so the filling thickens.
- Crumble is delicious on its own… but even better when served with ice cream, custard, or cream!
- Storage: Keep leftovers covered in the fridge for up to 5 days.
- Freezing: Freeze for up to 3 months. Reheat from frozen or thaw overnight before warming.
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