Description

This Strawberry Crumble is a sweet, juicy dessert topped with a golden, buttery oat crumble. With fresh strawberries baked until bubbling beneath a crunchy topping, it’s the perfect spring or summer treat—delicious on its own or with a scoop of vanilla ice cream.

Ingredients

For the filling:

5 cups fresh strawberries, hulled and halved

⅓ cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the crumble topping:

1 cup all-purpose flour

¾ cup rolled oats

½ cup brown sugar

½ teaspoon cinnamon

Pinch of salt

½ cup unsalted vegan butter (or regular), melted

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Instructions

Preheat oven to 350°F (175°C). Grease a baking dish.
In a bowl, toss strawberries with sugar, cornstarch, lemon juice, and vanilla. Spread evenly in the dish.
In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
Sprinkle topping evenly over strawberries.
Bake for 35–40 minutes, until topping is golden and strawberries are bubbling.
Cool slightly before serving. Serve warm with ice cream or whipped cream.

Notes

Use frozen strawberries (thawed and drained) if fresh aren’t available.
Add raspberries, blueberries, or rhubarb for variety.
Make gluten-free by using GF oats and flour.
Adjust sugar depending on strawberry sweetness.
Add chopped nuts to topping for extra crunch.
Store leftovers in fridge for up to 3 days; reheat in oven for crisp topping.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American