A fabulous strawberry dessert recipe that’s quick and easy to prepare! This self-saucing Strawberry Crumble is made with a load of fresh strawberries and topped with a streusel-like crumbly topping. That strawberry syrup is just incredible – and the smell is outrageous!
Strawberry Crumble
As regular readers know, I have the self control of a child when I spy bargains of my favourite fruit & veg. So every now and then, I go on a bender of whatever it is that I’ve overloaded on.
A few weeks ago it was broccoli (evidence -> all my Broccoli Recipes) and cabbage (hence the Chinese Chicken Salad and Everyday Cabbage Salad I recently posted). Last week, it was corn (nothing made it here).
Currently, it’s strawberries. No Churn Strawberry Ice Cream from a couple of weeks ago. Today – Strawberry Crumble.
A GREAT, EASY STRAWBERRY DESSERT
I used to be massively short on strawberry dessert recipes. With all the cooking shows I watch, all the magazines I flick through, all the cookbooks I browse, I just don’t really recall coming across recipes that caught my eye that truly celebrated strawberries.
Plenty where they were lined up neatly on tarts, or used as token decorations.
But that’s not what I was after. I wanted recipes that used loads of strawberries.
Anyone else had similar thoughts???
So in recent years, I’ve embarked on strawberry benders and am slowly but steadily building up an arsenal of fresh strawberry dessert recipes. This Strawberry Crumble is the latest addition.
Recipes like this make me so glad that I’ve learned how to make recipe videos because no photo could capture the amazing vision of the bright red syrup bubbling along the edges when you pull this out of the oven.
And then that moment when I crack through the golden nubbly topping and scoop it up…and you cop an eyeful of those plump strawberries dripping with that bright red syrup… and the smell! If only you could smell it!!!!
I apologise in advance if it’s not strawberry season where you are. The video is just going to be pure and utter torture for you. – Nagi x
More fresh strawberry desserts
And more cosy warm desserts
-
Apple Crumble – personal favourite!
-
Sticky Date Pudding with Butterscotch Sauce
WATCH HOW TO MAKE IT
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Strawberry Crumble
Ingredients
Topping
- 3/4 cup rolled oats / oatmeal (quick cooking is ok)
- 3/4 cup white flour , plain/all purpose
- 3/4 cup brown sugar (loosely packed)
- 1/2 tsp baking powder
- 3/4 tsp cinnamon powder
- Pinch of salt
- 90g / 6 tbsp unsalted butter , melted
Strawberry Filling
- 1 kg / 2 lb strawberries , ripe
- 2 1/2 tbsp cornflour / cornstarch
- 1/3 - 1/2 cup white sugar (Note 1)
- 2 tbsp water
- 1 tsp vanilla extract
To Serve
- Vanilla ice cream , dollop cream or custard
Instructions
- Preheat oven to 180C/350F.
Topping:
- Place all ingredients except butter in a bowl. Mix to combine. Add butter and mix to incorporate.
Strawberry Filling:
- Hull / cut top off strawberries. Cut larger ones in half, leave small ones whole (2cm / 4/5" height).
- Place strawberries in bowl. Scatter over cornflour, toss well to coat evenly.
- Add sugar, water and vanilla. Mix well.
Assemble and bake:
- Pour strawberries into a baking pan (Note 2). Crumble over topping, using your fingers to get some nice crumbly chunks.
- Bake for 30 to 40 minutes until the Topping is deep golden and the strawberry syrup is bubbling up energetically all around the edges - see video, this is a key sign that the strawberry sauce has thickened sufficiently.
- Stand for a few minutes before serving with ice cream or your choice of topping.
Recipe Notes:
* The strawberries will soften and some will break down, some will hold their shape better. That's just the way it is!
* It's really important to wait until you see syrup bubbling up all around the edges of the pan and the top is deep golden as this is the sign that the syrup has thickened adequately in the middle. Otherwise when you break into the crumble, you'll be greeted with a pool of water. IF THIS HAPPENS just put it back in the oven.
* The thickness of the syrup will vary from a perfect syrup consistency to chunky strawberry sauce-like. It just depends on the juiciness of the strawberries. Both are great. Also, it thickens as it cools. 3. Make ahead - Assemble crumble, cover and set aside (fridge if hot weather). Chop strawberries, store in airtight container. Then toss strawberries in cornflour, sugar, water, vanilla, and assemble crumble. DO NOT leave the strawberries sitting around coated in the sugar, it makes it sweat and soften too much. 4. Nutrition per serving, excludes ice cream.
Nutrition Information:
LIFE OF DOZER
Don’t fall off your chair when I tell you – it turns out that Dozer loves Strawberry Crumble (with vanilla ice cream). 😂
I have made this recipe a few times but this time used canned peaches, it was lovely, If you stick to the recipe it turns out fine, Thank you Nagi and Dozer.
Hello from a Greek living in London! Here in Britain, crumble toppings are usually made by adding small cubes of cold butter to the flour, sugar etc dry mixture and rubbing it in so it resembles fine breadcrumbs. I was intrigued by your – much easier – variation. What is the difference between the two methods? I know from experience that anything you suggest works flawlessly 🏆 but I just wondered what the advantages are, apart from ease, for your way of making the crumble topping. By the way… I have ordered your cookbook all the way from Australia, I’m a huge fan (and I also own a large dog 🐕🦺☺️) Have a fab day!
So delicious. Crumbles are always a winner but this is a lovely oat crumble and the balance between sweet and crunchy is perfect. My kids made this-definitely one to add to the rotation!
This was delicious, I made it as described but instead of 1kg strawberries I did probably 250g strawbs, 400g Granny Smith apple and 350g rhubarb. I pre cooked the rhubarb a little in the microwave as I assumed it would break down much quicker and it worked out.
Did it work with frozen strawberries?
I’ve made so many of your recipes and they’ve all turned out beautifully. You are my go to cook. Because of how they turn out and especially the invaluable tips I rarely look to Ina or Ree anymore. You are amazing.
Awww thank you Judee! That is so kind of you! N x
Nagi, can I make this with frozen strawberries?
I will let you know tomorrow! I am actually making that for RecipeTin Meals this week using frozen berries as a test! N x
Keen to know this too!
Would love to hear your verdict on this Nagi as I have a tonne of frozen strawberries! I’m hoping I could use them for this delicious recipe of yours! 😋
Sooooo… did it work? 🙂
Truly divine, thank you!
I made this dessert tonight, going with the 1/2 c of sugar because I have a picky husband who doesn’t like a lot of fruit-based desserts. He loved it and thought it would go great with New York Cheesecake. Yum! 🙂 Great recipe that I will surely make again when I have an abundance of strawberries.
Just one word….yum.
Added an apple and a pear to the strawberry mix – best crumble ever.
Thanks Nagi 😋
This was super tasty! And really easy to make! Thanks for the great recipe!
This was absolutely delicious! So easy to make and tasted amazing. Best dessert I’ve had in a long time.
Looked really lovely in the pie dish too.
So good!!! Made it gluten free using 2/3c Bobs Red Mill 1:1. I also decreased the sugar a bit and wish I had done it more so. Added a tsp of lemon juice too. DELICIOUS! When I make it again I will 1.5 the topping!!!!
So good!!! Made it gluten free using 2/3c Bobs Red Mill 1:1. I also decreased the sugar a bit and wish I had done it more so. Added a tsp of lemon juice too. DELICIOUS! When I make it again I will 1.5 the topping!!!!
Just made this and it was absolutely delicious! Thank you for another yummy recipe 😊
as strawberries are very cheap at the moment, I checked out your strawberry recipes, came across this one, tried it and it is delicious. Very sweet so next time I will reduce the sugar a bit.
So GOOD – perfect for when fresh strawberries are cheap. Not too sweet. Kids think it’s better than apple crumble.
I made it gluten free (80g GF flour instead of 115g reg as more absorbent).
It did take much longer to cook as I made for 12 but loose foil cover protected the topping until sides were bubbling.
Could you use frozen strawberries?
Hi Jane, I tried this recipe today with frozen berry mix.mI omitted the water in the recipe and it turns out great
Thanks so much!! Can’t wait to try this.
Turned out great. Needed the full 40 minutes to get the lovely syrupy goodness.
I needed a dessert without chocolate. I made this and added the vanilla ice cream to each serving- the bowls when finished looked like they were clean, licked clean. Thank you.