This post may contain affiliate links. Read my disclosure policy.
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 naturally gluten-free.
Strawberries are one of the best things about summer baking. They’re sweet, juicy, and full of sunshine! This easy strawberry crumble makes the most of them. The filling is bright and gooey thanks to a splash of fresh lemon juice and zest, while a buttery cinnamon topping bakes up golden and crisp. It’s made with gluten-free 1:1 flour, and it’s easy to make dairy-free or vegan too. Best of all, it comes together in just 15 minutes, making it the kind of dessert you can throw together anytime.
Why You’ll Love This Strawberry Crumble Recipe
- Bright, balanced flavor. The sweetness of ripe strawberries paired with a little lemon juice and zest gives this crumble just the right mix of sweet and tangy.
- Terrific texture. Soft, juicy berries bake down into a jammy filling under a buttery, golden topping that’s crisp in all the best ways.
- Perfect for summer. Easy to make, easy to share, and always a hit at summer picnics, potlucks, or casual backyard dinners.
Looking for more easy strawberry desserts? Try Gluten Free Strawberry Shortcake or Strawberry Whipped Cream Cake!
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 – You can use all-purpose flour if not 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.
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!
- Preheat the oven. 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! This also increases the crisp’s nutritional value – it’s a win-win!
Serving Suggestions
Don’t want to serve your crumble with a scoop of ice cream? That’s totally fine – it tastes amazing on its own! There are also plenty of other toppings you can add, such as the following.
- Whipped Cream
- Fresh Berries
- Chocolate Sauce
- Cinnamon Sugar
- Greek Yogurt
- Toasted Nuts (or try these Honey Glazed Walnuts!)
- Lemon Zest
- Powdered Sugar
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.
More Strawberry Desserts
Strawberry Crumble
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 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.
- To make the crisp, mix together the flour, sugar, vanilla, and cinnamon.
- Add the cold, cubed 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 for 45 minutes and then allow to cool slightly before serving warm with ice cream.
Notes
- Yield: Serves 6-8.
- To Store: Leftovers should be stored at room temperature and will last for up to 2 days, if kept in an airtight container.
- To Reheat: Reheating leftover strawberry crumble is super simple. Just microwave individual servings in 15-second intervals until warm.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
this worked well, thank you