A warm, comforting strawberry crumble made with fresh strawberries and a golden oat topping. Simple, eggless, and perfect with ice cream.
I love desserts that feel comforting without being heavy, and this strawberry crumble is one I come back to often. Fresh strawberries bake down into a soft, glossy filling, while a simple oat crumble turns crisp and golden on top. It’s uncomplicated, familiar, and exactly the kind of dessert that works when you want something warm and generous without much effort.
This recipe uses ripe strawberries and keeps the sweetness measured, letting the fruit do most of the work. A little cornflour thickens the juices just enough, and the crumble topping stays deliberately rustic — oats for texture, brown sugar for depth, and melted butter to bring it together. There’s no shaping or pressing involved, which keeps the topping light and crisp rather than dense.
This crumble is best served warm and suits everything from everyday meals to casual entertaining. It doesn’t need dressing up — just a spoon and something cold on the side.
Tips to Make the Perfect Strawberry Crumble
- Use ripe strawberries with good flavour; very firm berries tend to release more water and less sweetness.
- Adjust the sugar based on the fruit. Sweeter strawberries need less; slightly tart ones benefit from the higher amount.
- Don’t reduce the cornflour — strawberries release a lot of juice when baked.
- Mix the strawberries with sugar and cornflour only just before baking to avoid excess moisture.
- Keep the crumble topping uneven; clumps bake better than fine crumbs.
- Bake until the filling is bubbling around the edges. This is essential for a properly thickened filling.
- Let the crumble rest briefly after baking — it thickens as it cools.
How to Serve Strawberry Crumble
Serve it warm, straight from the dish, with:
- Scoops of Vanilla ice cream
- Pouring custard
- Lightly whipped cream
This is a dessert that doesn’t need dressing up. It just needs a spoon.
Storing Instructions
Leftovers keep well in the refrigerator for up to 3 days. Reheat in the oven at 160°C to restore the crisp topping. The microwave works, but you’ll lose some of that crunch on heating in the microwave.
Like this recipe? Try more recipes with Strawberries-
Strawberry Crumble
Course: DessertCuisine: British, EnglishDifficulty: Easy8
servings20
minutes40
minutesIngredients
- Strawberry Filling
1000 g strawberries, hulled and halved
2.5 tbsp cornflour / cornstarch
70–110 g white sugar
2 tbsp water
1 tsp vanilla extract
- Topping
65 g rolled oats
115 g plain / all-purpose flour
130 g brown sugar, loosely packed
0.5 tsp baking powder
0.75 tsp cinnamon powder
Pinch of salt
90 g unsalted butter, melted
Directions
- Preheat the oven to 180°C (350°F). Place strawberries in a large bowl. Add cornflour, sugar, water, and vanilla. Toss gently until evenly coated. Transfer to a 1.5 L baking dish and spread evenly.
- In another bowl, mix oats, flour, brown sugar, baking powder, cinnamon, and salt. Pour in the melted butter and mix until the mixture resembles chunky, damp crumbs.
- Sprinkle the crumble evenly over the strawberries. Don’t press it down.
- Bake uncovered for 35–45 minutes, until the topping turns deep golden and you see bubbling strawberry syrup around the edges.
- Rest for 10–15 minutes before serving. The filling thickens as it cools.
- Serve warm with vanilla ice cream, custard, or lightly whipped cream.
Notes
- Sugar control: Use ½ cup (110 g) sugar if the strawberries are slightly tart or if you enjoy a sweeter crumble. If your strawberries are very ripe and fragrant, ⅓ cup (70 g) is enough.
- Make-ahead tip:
You can prepare the crumble topping in advance and refrigerate it. Chop the strawberries separately and store them airtight. Only mix the fruit with sugar and cornflour just before baking — otherwise the strawberries will sweat and soften too much.
