Gluten Free Strawberry Crumble
Juicy strawberries baked under a golden, buttery crumble topping make this easy Strawberry Crumble a go-to dessert for warm-weather days. It’s fresh, simple, and easily made gluten-free. All you need is a scoop of ice cream for a perfect summer treat!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Strawberries are one of the best things about summer baking, whether you are enjoying a classic Gluten Free Strawberry Shortcake or cutting a slice of Gluten Free Strawberry Rhubarb Pie. They’re sweet, juicy, and full of sunshine!
This easy strawberry crumble makes the most of summer’s best berries. The filling is bright and gooey thanks to a splash of fresh lemon juice and zest for just the right mix of sweet and tangy. And the buttery cinnamon topping bakes up golden and crisp. You’ll be ready to add a scoop of melty vanilla ice cream the second it comes out of the oven!
The Perfect Gluten Free Strawberry Crumble for Summer
Here’s why you’ll love baking this crisp and juicy crumble…
- Balanced flavor and texture. The sweetness of ripe strawberries, paired with a little lemon juice and zest, brightens everything up. And the soft, juicy berries bake down into a jammy filling under a buttery topping that’s crisp in all the best ways.
- Simply gluten free. It’s made with gluten-free 1:1 flour, and it’s easy to make dairy-free or vegan too, but it’s so good that nobody will even realize. Best of all, it comes together in just 15 minutes, making it the kind of dessert you can throw together anytime.
- Perfect for summer. Easy to make, easy to share, and always a hit at summer picnics, potlucks, or casual backyard dinners.
Recipe Ingredients
All in all, this dessert is incredibly simple. You only need a handful of ingredients for the filling and the topping! The exact quantities can be located in the recipe card below, along with the full set of directions.
For the Strawberry Filling
- Strawberries – Cut fresh strawberries into quarters before starting.
- Sugar – Sugar not only sweetens the filling, but it also draws some of the lovely juices from the berries.
- Vanilla extract – Pure vanilla extract offers the strongest flavor.
- Cornstarch – Or another thickener of choice, like flour.
- Lemon juice and zest – Freshly squeezed lemon juice is preferable. It makes the berry flavor shine!
For the Crumble Topping
- Gluten free 1:1 flour – I prefer King Arthur Measure for Measure. You can use all-purpose flour if you are not gluten free.
- Brown sugar – Packed, for just the right amount of caramelized sweetness.
- Vanilla extract – To enhance the other flavors in the topping.
- Ground cinnamon – For warmth and flavor.
- Butter – Use cold butter, cut into cubes. This is the key to making a crumble, well, crumbly. It is just enough to hold the flour and brown sugar together, without creating a greasy mess.
Can I Use Frozen Strawberries?
Yes. I think fresh strawberries work best in this recipe, but frozen will also work. Make sure that you don’t thaw them before adding them in – this will likely result in a soggy crumble.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Strawberry Huller – when you are making a strawberry dessert and need to hull and cut a lot of berries, this little tool is the only way to go.
How to Make Strawberry Crumble
Want to know a secret about all of the best summer desserts? They require minimal effort! Summer is all about relaxing and enjoying life. And, of course, strawberries!
- Preparations. Preheat the oven to 375°F. Make sure you have a 2-quart glass or ceramic baking dish ready.
- Make the filling. Place the prepared strawberries in a mixing bowl. Add the sugar, vanilla, cornstarch, lemon juice, and lemon zest. Mix well and set aside while you prepare the crisp.
- Make the topping. Mix together the flour, sugar, vanilla, and cinnamon. Add the cold, cubed butter and rub it into the flour mixture until no lumps remain and the mixture is crumbly.
- Assemble. Place the strawberry filling into a baking dish and spread it into an even layer. Spread the crumble mixture over the strawberry mixture in another even layer.
- Bake: Bake for 45 minutes, allow everything to cool slightly, then serve warm with vanilla ice cream.
Tips & Recipe Variations
- Cool it down. You don’t need to let your crumble cool to room temperature or anything, but you definitely want to let it rest for a couple of minutes after it bakes. This gives the filling some time to thicken up and also prevents you from burning your mouth!
- Add more berries. The more, the merrier definitely rings true here. Try adding other fruits to the filling, like blackberries or blueberries. Yum!
- Make it vegan. To make a vegan and dairy-free strawberry crisp, substitute the butter with coconut oil or vegan butter. Top the crisp with your favorite dairy-free ice cream, if desired.
- Add nuts. Want an even crispier, more flavorful topping? Just add your favorite chopped nuts! Or just add a sprinkle of nuts for some crunch when serving. You can even try these Honey Glazed Walnuts.
- Serving suggestions. My favorite way to serve strawberry crumble is slightly warm with a scoop of vanilla ice cream. But you can also just dust it with powdered sugar or cinnamon-sugar, or add a dollop of whipped cream or even Greek yogurt for a lighter option. A little Chocolate Sauce gives it some extra decadence, or sprinkle on some fresh berries for a nice fresh contrast to that jammy filling.
How to Store and Reheat Strawberry Crumble
- Store in the fridge: Leftovers should be stored at room temperature and will last for up to 2 days, if kept in an airtight container. The whole crisp can be made in advance, but I highly recommend enjoying at least one piece while it’s fresh – it’s so dreamy!
- To reheat: Reheating leftover strawberry crumble is super simple. Just microwave individual servings in 15-second intervals until warm.
Gluten Free Strawberry Crumble
Sweet strawberry filling and a buttery, crumbly streusel topping combine to make this easy Strawberry Crumble! This gluten free treat is perfect for summer, and goes wonderfully with a scoop of vanilla ice cream.
Servings: 8
Equipment
- Oven
Ingredients
For the Filling
- 1 1/2 pounds strawberries, quartered
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 4 teaspoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For the Topping
- 1 1/2 cups 1:1 gluten free flour
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks cold unsalted butter, cubed
Instructions
- Preheat oven to 375°F. Have a 2-quart baking dish ready.
- Make the filling by placing the prepared 1 1/2 pounds strawberries, which have been quartered, in a mixing bowl.
- Add 1/2 cup sugar, 1 teaspoon vanilla extract, 4 teaspoons cornstarch, 2 tablespoons lemon juice, and 1 teaspoon lemon zest.
- Mix well and set aside while you prepare the crisp.
- To make the crisp, mix together 1 1/2 cups 1:1 gluten free flour. 3/4 cup brown sugar, 1 teaspoon vanilla extract1/4 teaspoon ground cinnamon.
- Add the cubed 1 1/2 sticks cold unsalted butter, and rub into the flour mixture until no lumps remain and the mixture is crumbly.
- Assemble the strawberry to crisp by placing the strawberry mixture into a baking dish and spread into an even layer.
- Spread the crisp mixture over the strawberry mixture in an even layer.
- Bake at 375°F for 45 minutes until bubbling and golden-brown on top. Allow to cool slightly before serving warm with ice cream.
Notes
Leftovers should be stored at room temperature and will last for up to 2 days, if kept in an airtight container. You can warm individual servings in the microwave in 15-second intervals.
Nutrition Facts
Gluten Free Strawberry Crumble
Amount Per Serving (1 serving)
Calories 389
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 46mg15%
Sodium 158mg7%
Potassium 169mg5%
Carbohydrates 57g19%
Fiber 4g16%
Sugar 38g42%
Protein 3g6%
Vitamin A 540IU11%
Vitamin C 52mg63%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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this worked well, thank you