If you are looking for a dessert that radiates warmth and comfort with a burst of fresh flavor, this Easy Strawberry Crumble with Fresh Strawberries Recipe is an absolute must-try. It perfectly balances the juicy sweetness of fresh strawberries with a crisp, buttery crumble topping that is infused with cinnamon and toasted almonds for that extra crunch and aroma. Whether you’re serving it for a family gathering, a casual dinner, or just treating yourself, this strawberry crumble brings a delightful mix of textures and flavors that feel both indulgent and homey.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with simple, essential ingredients that each play a major role in taste, texture, and that inviting color of the final dish. Every component, from the fresh strawberries to the buttery crumble, sings in harmony to create a dessert you’ll want to make again and again.
- Unbleached all-purpose flour: The backbone of the crumble topping, lending structure and a tender bite.
- Light brown sugar: Adds natural sweetness with a lovely molasses hint that enriches the topping.
- Cinnamon: Provides warmth and depth, complementing the strawberries’ brightness.
- Kosher salt: Balances and enhances all the flavors.
- Unsalted butter (cold): Creates that flaky, crisp texture in the crumble and helps everything bind together beautifully.
- Chopped toasted almonds: Adds a delightful crunch and nutty flavor contrast to the soft fruit.
- Fresh strawberries: The star of the show, bursting with juicy sweetness and vibrant color.
- Lemon juice: Brightens the filling, enhancing the natural flavors without overpowering them.
- Vanilla bean paste: Infuses a rich, aromatic vanilla note that elevates the dessert.
- Granulated sugar: Sweetens the strawberries while ensuring the filling thickens with the tapioca.
- Bob’s Red Mill tapioca flour: Thickens the strawberry juices for a luscious, jammy consistency.
How to Make Easy Strawberry Crumble with Fresh Strawberries Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F and lightly buttering your baking dish. This simple step prevents the crumble from sticking and helps achieve those irresistibly crispy edges.
Step 2: Make the Crumble Topping
Cut the cold butter into small cubes and keep it chilled while you mix the dry ingredients: flour, brown sugar, cinnamon, and salt. Toss the butter into the mixture and use a pastry cutter or your hands to work it until the butter pieces are pea-sized. This technique is key to that crumbly, flaky texture we love. Toss in your toasted almonds last—they add that nutty crunch that elevates every bite. Chill the crumble topping until you’re ready to use it, or make it up to a week ahead to save time.
Step 3: Prepare the Strawberry Filling
Gently wash and dry your strawberries—resisting the urge to soak them, which can water down the flavor. Hull and halve or quarter the berries depending on their size, then toss them with lemon juice and vanilla bean paste for a fresh, aromatic burst. Combine tapioca flour, sugar, and salt in a small bowl before folding it into the berries. This step thickens the juices beautifully as the crumble bakes. Taste and adjust sweetness, but keep a little tartness alive for perfect balance.
Step 4: Assemble and Bake
Layer your strawberries evenly in the prepared dish, then sprinkle the crumble topping in small chunks over the fruit, leaving some berry edges exposed. Bake for 30-35 minutes until the juices bubble around the pan and the topping is a light golden brown. The bubbling juices are your sign that the filling is thickening and the flavors are melding into pure dessert magic.
Step 5: Cool and Serve
Let your Easy Strawberry Crumble with Fresh Strawberries Recipe cool on a wire rack for about 30 minutes. This resting time lets the filling set up nicely while keeping that inviting warmth. Serve it on its own, with extra fresh strawberries, or crown it with a scoop of vanilla ice cream and drizzle on the luscious strawberry juices for a show-stopping finale.
How to Serve Easy Strawberry Crumble with Fresh Strawberries Recipe
Garnishes
Fresh whipped cream or vanilla ice cream is a classic pairing that complements the warm crumble perfectly. A sprinkle of powdered sugar or a few mint leaves can add a lovely visual pop and fresh brightness to each serving.
Side Dishes
This strawberry crumble pairs wonderfully with a light cup of tea or coffee, making it perfect for afternoon treats or casual dessert after dinner. For brunch, serve alongside fluffy pancakes or waffles for an extra sweet combination.
Creative Ways to Present
Try individual servings in mini ramekins for a charming personal touch at gatherings. You can also layer crumble and strawberries in clear glasses for a rustic parfait-style dessert that lets the vibrant red fruit shine through. For festive occasions, add a drizzle of balsamic reduction or a splash of sparkling wine to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Keep your strawberry crumble covered at room temperature for up to one day, or refrigerate it for up to four days in an airtight container. The flavors actually deepen after a day, making leftovers a delicious treat too.
Freezing
You can freeze leftover crumble in an airtight container for up to two months. To freeze, allow it to cool completely, then cover tightly. Thaw overnight in the refrigerator before reheating to maintain the best texture.
Reheating
Reheat your strawberry crumble in a 350°F oven for about 15-20 minutes until warmed through and the topping is crisp again. Avoid microwaving to keep that satisfying crunch on the crumble layer.
FAQs
Can I use frozen strawberries instead of fresh for this recipe?
While fresh strawberries provide the best texture and flavor, frozen berries can be used in a pinch. Just be sure to thaw and drain excess liquid to avoid a soggy filling.
What if I don’t have tapioca flour? Can I substitute something else?
Yes! Cornstarch or arrowroot powder works well as a thickener too, though tapioca gives that perfect glossy, elastic texture in the filling.
Can I make the crumble topping vegan?
Absolutely. Substitute the butter with a vegan butter alternative or coconut oil. Toasted nuts will still add that fabulous crunch and flavor.
How do I ensure my crumble topping is crunchy and not soggy?
Using cold butter and cutting it into pea-sized pieces, then chilling the topping before baking helps create a crisp texture. Also, allow the crumble to cool slightly before serving so juices thicken properly.
Is it possible to make the Easy Strawberry Crumble with Fresh Strawberries Recipe gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend and ensure your tapioca flour is gluten-free. This adaptation works just as well without sacrificing taste or texture.
Final Thoughts
I cannot recommend making this Easy Strawberry Crumble with Fresh Strawberries Recipe enough. It’s the kind of dessert that feels like a warm hug after a long day, brightened by the freshness of strawberries and lifted by a perfectly crunchy topping. Whether you keep it simple or dress it up with your favorite accompaniments, this crumble is sure to become one of your go-to recipes for cozy, delicious moments. Give it a try and watch your friends and family fall in love bite after bite.
Print
Easy Strawberry Crumble with Fresh Strawberries Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Easy Strawberry Crumble recipe features fresh, juicy strawberries baked under a buttery, cinnamon-scented almond crumble topping. Perfect as a warm dessert served plain or with vanilla ice cream, this strawberry crumble combines the natural sweetness of fresh fruit with a delightful crunchy topping. The crumble is simple to prepare and can be made ahead, making it a great dessert for any gathering or weeknight treat.
Ingredients
For the Crumble Topping
- 1–1/2 cup (188 grams) unbleached all-purpose flour
- 1/2 cup (100 grams) light brown sugar
- 1–1/2 teaspoons cinnamon
- 3/4 teaspoon kosher salt
- 12 tablespoons (169 grams) unsalted butter, cold plus extra for buttering the baking pan
- 1/3 cup (40 grams) chopped toasted almonds
For the Strawberry Filling
- 5 cups (625 grams) fresh strawberries
- 2 teaspoons lemon juice
- 2 teaspoons vanilla bean paste
- 3/4 cup (150 grams) granulated sugar (plus extra if strawberries aren’t sweet enough)
- 1/4 teaspoon kosher salt
- 5 tablespoons (40 grams) Bob’s Red Mill tapioca flour
Instructions
- Prepare the baking dish: Preheat the oven to 350°F. Lightly butter the sides and bottom of a baking dish to prevent sticking.
- Make the crumble topping: Cut the cold butter into 1/2-inch cubes and keep it chilled in the refrigerator while preparing other ingredients. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt until combined. Add the cold butter cubes and coat them with the flour mixture by tossing with your hands.
- Cut in the butter: Use a pastry cutter or your hands to smash and cut the butter into the flour mixture until the butter pieces are pea-sized. Add the chopped toasted almonds and mix to distribute evenly. Refrigerate the crumble topping until ready to use; it can be made up to one week in advance and stored airtight.
- Prepare the strawberry filling: Taste the strawberries to gauge sweetness. If they’re sweet, 3/4 cup sugar is enough; if tart, start with 3/4 cup sugar and add more later as needed. In a small bowl, whisk together the tapioca flour, granulated sugar, and salt.
- Wash and hull strawberries: Spray strawberries with water in a colander (do not submerge), then dry thoroughly on paper towels. Hull by removing the green stems and cut strawberries in halves or quarters if large.
- Toss strawberries with flavorings: Place strawberries in a bowl, add lemon juice and vanilla bean paste, and mix gently with a silicone spatula. Sprinkle the tapioca-sugar mixture over the berries and fold in until no white flecks remain. Let sit 5 minutes.
- Adjust sweetness: Taste the strawberries and add up to 4 additional tablespoons of sugar in 1-2 tablespoon increments if needed, letting the mixture sit 5 minutes after each addition.
- Assemble the crumble: Spread the strawberry filling evenly in the buttered baking dish. Take small handfuls of the chilled crumble, squeeze gently, and sprinkle in chunks over the strawberries, leaving the edges exposed to allow juices to bubble up while baking.
- Bake: Place in the preheated oven and bake for 30 to 35 minutes, until bubbly around the edges and the crumble is lightly browned on top.
- Cool and serve: Remove from the oven and set on a wire rack to cool for 30 minutes to allow the juices to set. Serve warm, plain or topped with fresh strawberries or vanilla ice cream with some of the pan juices spooned over.
- Store leftovers: Store at room temperature for up to 1 day unless it’s very warm, then refrigerate covered with plastic wrap. The crumble keeps well refrigerated for up to 4 days in an airtight container.
Notes
- Do not submerge strawberries in water to avoid soggy fruit; spray and dry thoroughly.
- Keep the butter cold when making the crumble topping to achieve a desirable crumbly texture.
- Adjust sugar quantity based on the natural sweetness of the strawberries.
- The crumble topping can be prepared up to a week ahead and stored airtight in the refrigerator.
- Allow the crumble to cool before serving to help juices thicken and prevent runniness.
- For extra texture, toasted chopped almonds add a pleasant crunch to the topping.
- Serving with vanilla ice cream enhances the dessert’s richness and complements the warm fruit.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
