This Strawberry Crumble is sweet, jammy, buttery perfection… and yes, I've absolutely called it breakfast before.
If you love easy desserts like my Apple Crumble or Apple and Blackberry Crumble, you're going to be obsessed with this one.
A QUICK LOOK AT THIS RECIPE
✅ Recipe Name: Strawberry Crumble
🕒 Ready In: 45 minutes
👪 Serves: 6-8
🍽 Calories: 436 per serve
🥣 Main Ingredients: strawberries, oats, butter, brown sugar, cornflour
📖 Dietary Info: nut-free | can be made gluten-free
⭐ Why You'll Love It: A super easy, no-fuss dessert with juicy strawberries and a golden chunky oat crumble that everyone goes back for seconds (and thirds).
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"Absolutely delicious! The crumble topping was perfect, and the strawberries were so jammy!"
- Sarah
This easy strawberry crumble is the kind of dessert you throw together in minutes… but it tastes like you've made a real effort (we love that for us). It's sweet, buttery and perfectly balanced - especially served with a scoop of ice cream.
If you're into quick desserts, you'll also love my Raspberry and Apple Crumble Cake or Lemon and Blueberry Crumble Bars.
Why You're Going To Love This Recipe
- Ridiculously easy - 10 minutes prep, done ✔️
- Budget-friendly - fresh OR frozen berries both work
- Big chunky crumble topping (the best part, let's be honest)
- Kid-approved - Will would eat the topping straight from the bowl if I let him
- Freezer-friendly - perfect for "future you"
Jump to:
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. Using fresh strawberries in strawberry season will give you the ultimate sweetness!
- Cornflour - for that jammy filling.
- Rolled oats - give that classic crunchy crumble texture (use gluten-free oats if needed).
- Butter - softened butter is key for creating those golden, chunky crumbs. Salted or unsalted butter can be used, depending on your preference.
Variations
- Gluten-free: swap to GF flour + oats
- Strawberry & rhubarb: add chopped rhubarb for a tangy twist
- Strawberry apple: bulk it out with sliced apple
- Peach or apricot: easy swap when strawberries aren't in season
- Berry bliss: add raspberries, blackberries, and blueberries to the mix
How To Make Strawberry Crumble
Just quietly… this is one of those recipes where you can't really mess it up.
Toss your strawberries with sugar + cornflour, spread into a dish, then rub together your crumble topping and sprinkle it over.
Bake until golden and crunchy on top and bubbling underneath. Done.
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 to the strawberry mixture and stir until the strawberries are coated well.
- Assemble the base: Drain any excess liquid off once more, and then pour the strawberry filling 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 REALLY well - soggy crumble = sad crumble
- Don't overmix the topping - you want big chunky crumbs, not fine crumbs
- Use room-temperature butter so it blends easily
- Bake until deeply golden - that's where the flavour is
- Let it sit for 5-10 minutes before serving (hard, I know… but worth it)
Strawberry Crumble FAQs
Yes! Just thaw and drain well first so your filling isn't watery.
Usually, too much liquid - make sure your fruit is drained and don't skip the cornflour.
Absolutely. Assemble it, cover, and refrigerate. Bake when ready.
Warm, with a scoop of vanilla ice cream, custard or cream… or all three if it's been a long day 😅
Yes! Freeze baked or unbaked for up to 3 months.
More Crunchy Crumble Recipes
If you're in your crumble era (same), here are a few more to try next:
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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
- Drain strawberries well to avoid excess liquid
- Don't overmix crumble - keep chunky
- Use room temperature butter
- Bake until golden for best flavour
- Rest before serving to allow filling to thicken
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