fresh strawberry crumble recipe in white casserole dish topped with vanilla ice cream

Strawberry Crumble

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


This easy Strawberry Crumble is vibrantly red and bursting with fresh summer strawberries that gets generously sprinkled with a crisp cinnamon oat topping.



For strawberry filling: 

2 lbs (about 68 cups) strawberries, hulled and halved

Zest of one lemon

1 tablespoon fresh lemon juice

2/3 cup sugar

1 teaspoon cinnamon

3 tablespoons cornstarch

For crumble topping: 

1/3 cup sugar

2/3 cup all-purpose flour

1/2 cup old fashioned rolled oats

1 teaspoon cinnamon

1 teaspoon kosher salt

1/2 cup (1 stick) cold unsalted butter

Vanilla Ice Cream, for serving


  1. Preheat the oven to 375 degrees F.
  2. For strawberry filling: In a large bowl, combine strawberries, lemon zest, lemon juice, sugar, cinnamon and cornstarch. Set aside to let the berries macerate and release their juices.
  3. For crumble topping: In a small bowl, combine sugar, flour, oats, cinnamon and kosher salt. Shred in cold butter and mix together with a pastry blender or your hands until the mixture is crumbly and sandy.
  4. Transfer the macerated strawberries to a large casserole dish and top evenly with crumble topping.
  5. Bake for 25-30 minutes, or until the top is golden brown and the sides of the crumble are bubbling.
  6. Let the crumble cool for 5-10 minutes. Serve warm with vanilla ice cream.


To ensure the butter is extra cold, pop it in the freezer for a few minutes while you gather the rest of the ingredients.

Store leftovers in the same casserole dish, tightly wrapped in plastic wrap, for up to 4 days in the fridge.

Keywords: summer, fruit crisp, ice cream