Ingredients
Scale
For the Strawberry Filling:
- 6 cups fresh strawberries, hulled and halved (or quartered if large) OR frozen strawberries
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crumble Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray, or line it with parchment paper for easy cleanup.
- Prepare the strawberry filling: If using fresh strawberries, hull them and cut larger berries in half or quarters so all pieces are roughly the same size for even cooking. In a large mixing bowl, combine the strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Gently toss everything together until the strawberries are evenly coated. Let this mixture sit for about 5-10 minutes while you prepare the topping—this allows the sugar to start drawing out the strawberry juices.
- Make the crumble topping: In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt until everything is evenly distributed and no lumps of brown sugar remain.
- Cut in the butter: Add the cold butter cubes to the flour-oat mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. You want a crumbly, sandy texture with visible butter chunks—these create those delicious crispy clusters during baking. Don’t overmix or the butter will warm up and you’ll lose that perfect texture.
- Assemble the crumble: Give the strawberry mixture one final stir, then pour it into your prepared baking dish, spreading it out into an even layer. Sprinkle the crumble topping evenly over the strawberries, making sure to cover the entire surface. Use your hands to squeeze some of the mixture together to create larger clumps if you want extra-crispy clusters (highly recommended!).
- Bake: Place the baking dish on a rimmed baking sheet to catch any drips, then transfer to the preheated oven. Bake for 40-45 minutes, or until the topping is deeply golden brown and the strawberry filling is bubbling vigorously around the edges and through some gaps in the topping. If the topping is browning too quickly but the filling isn’t bubbling yet, loosely tent the dish with aluminum foil for the last 10-15 minutes of baking.
- Cool and serve: Remove the crumble from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This cooling time is crucial—it allows the filling to thicken properly and makes serving much easier. Serve warm or at room temperature with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Notes
- Fresh vs. Frozen Strawberries: If using frozen strawberries, use them straight from the freezer without thawing. Add an extra tablespoon of cornstarch and expect to add 5-10 minutes to the baking time to account for the extra moisture.
- Adjusting Sweetness: Strawberry sweetness varies dramatically by season and variety. Taste your berries first! If they’re very tart, add an extra 2-3 tablespoons of sugar to the filling. If they’re super sweet, you can reduce the sugar slightly.
- Size Matters: Cut your strawberries into uniform pieces so they cook evenly. Very large berries should be quartered; medium berries can be halved.
- Extra Crispy Topping: For maximum crispiness, add ¼ cup of chopped pecans or sliced almonds to the crumble topping.
- Preventing a Soggy Bottom: Don’t skip the resting time for the filling, and make sure your oven is fully preheated before baking.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Desert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (based on 10 servings)
- Calories: 268
- Sugar: 28g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 24mg