Strawberry crumble
Keep the bowls ready and the spoons at the top of the drawer, because this strawberry crumble is a true crowd-pleaser. The berries soften into a glossy, jammy layer that bubbles up around the edges, and the topping turns golden and crisp. It is a rustic, sunshine-filled dessert that hits every note: sweet, a little bit tart, and deeply indulgent when served with freshly whipped cream.
Ingredients
Crumble
|
Plain flour
|
180 g |
|---|---|
|
Caster sugar
|
2 tbsp |
|
Butter
|
100 g |
Filling
|
Strawberries
|
500 - 600 g |
|---|---|
|
Caster sugar
|
80 g |
|
Potato starch
|
½ - 1 tbsp |
To serve
|
Double cream, whipped
|
300 ml |
|---|
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Choose strawberries that are fully red and fragrant, as these will turn soft and syrupy in the oven. Remove the tops, rinse them briefly, and dry them well with kitchen paper. Cut bigger berries into smaller pieces, so they cook evenly and release more juice.
Give the strawberries a deeper, more rounded flavour by stirring in a little lemon juice or finely grated lemon zest before baking. The citrus sharpness enhances the natural sweetness of the berries, making their flavour stand out more clearly. A touch of vanilla, such as vanilla sugar or extract, softens their tartness and adds a more aromatic, sweet note to the filling.
If you do not have potato starch, cornflour and arrowroot powder are reliable alternatives and provide a similar thickening effect in the filling. Use the same amount and mix it well with the sugar before coating the strawberries to avoid any lumps.
If you have leftover crumble topping, you can keep it in the freezer for up to 3 months, so it is ready whenever you need it. Scatter it over fruit such as apples, pears, or berries and bake until golden and bubbling. It also works well on muffins or cakes, where it bakes into a crumbly layer on the top. You can also stir in chocolate chips, oats, dried berries, or nuts, then scoop the mixture into small rounds and bake them into quick, buttery cookies.
FAQ: Questions about strawberry crumble
Before you grab your apron, have a quick look at our answers to common questions. We cover everything from preparation to storage, ensuring your strawberry crumble turns out delicious every time.
How should I rub in the butter for the crumble?
To rub the butter into the crumble, start with cold butter cut into small pieces. Use your fingertips to work it into the flour and sugar, lifting and lightly pressing the mixture until it forms coarse crumbs. Keep the movement gentle and avoid overworking it, as the warmth from your hands can soften the butter too much. If the butter starts to melt or the mixture feels too warm, chill it in the fridge or freezer for a few minutes before continuing.
Can I use frozen strawberries for strawberry crumble?
Absolutely, this strawberry crumble works great with frozen strawberries. Add them straight from the freezer and toss them with sugar and potato starch before transferring them to the baking dish. As they bake, they release extra liquid, so the starch is important for creating a thick, glossy filling.
Can I make strawberry crumble ahead of time?
Yes, you can prepare the different elements ahead of time, but we do not recommend layering them before you are ready to bake. This will make the crumble soggy. Store the prepared elements in the fridge, perhaps adding 5-10 minutes to the baking time, depending on how quickly you assemble and get it in the oven.
How do I know when the strawberry crumble is done baking?
The strawberry crumble is done baking when the topping turns golden and lightly crisp, and the filling underneath is bubbling around the edges. The strawberries should look soft and glossy, with the juices thickened into a syrupy layer.
How should I store leftover strawberry crumble?
Store leftover strawberry crumble in the fridge for up to 3 days. Once cooled, transfer it to an airtight container or cover the baking dish well with cling film. Reheat it in the oven at 180 °C for 10-15 minutes until warmed through, or simply enjoy it cold.
Nutritional values per serving
Energy:
368 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 2.2 g |
| Protein | 3.1 % | 2.8 g |
| Fat | 76.7 % | 31.9 g |
| Carbohydrates | 20.2 % | 18.3 g |
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Enjoy our fabulous strawberry crumble
This strawberry crumble shows how far a few simple ingredients can go when they are used well. You likely already have most of what you need in your kitchen cupboards, making it an effortless dessert to put together at any time. The simplicity is exactly what makes it so fabulous. It is a rustic, home-cooked classic that does not need to be perfect to be delicious.
Made with ripe and juicy strawberries
At the heart of the filling are ripe, juicy strawberries. As they bake, they soften and release their juices, creating a glossy, syrupy layer that settles underneath the crumble. The sugar works its way through the fruit, deepening its sweetness and giving you a rich, jam-like texture.
If fresh strawberries are out of season, frozen ones do not fall short, bringing a bright, summery feel straight into your kitchen, even on the dullest days. They release a little more liquid as they bake, but they quickly thicken into a soft, spoonable filling.
Crisp and crunchy streusel crumb topping
Every great crumble needs a crown, and this crisp streusel topping is exactly that. Made by rubbing butter into flour and sugar, it forms the signature rubbly crumbs that define a classic streusel. As it bakes, the butter toasts the mixture into golden, biscuit-like clusters that provide the ultimate crunch against the soft berries underneath.
If you love a crunchy-meets-jammy contrast, you should definitely try our rhubarb and strawberry crumble or this rhubarb strawberry crumble cake. Or, if you fancy something a little more elegant but still very easy, you cannot go wrong with our strawberry tiramisu or a silky strawberry mousse.
A classic strawberry dessert to enjoy again and again
We have a feeling this strawberry crumble will become a staple in your home because it is just so easy to love. It is a classic strawberry dessert that hits the spot every time, regardless of the occasion.
Strawberry crumble can be served warm or cold, depending on your preferred finish. When warm, the topping stays lightly crisp, and the filling is soft and syrupy. When cold, the filling becomes thicker and more set, almost jam-like, and the topping softens slightly.
While it is perfection on its own, it really shines with a dollop of whipped cream. The cloud-like texture starts to melt into the buttery crust, giving it a lovely, creamy finish. A scoop of vanilla or strawberry ice cream works just as well, slowly melting into the fruity crumble, creating a cool contrast to the warmth below. If you prefer something more traditional and comforting, a generous pour of vanilla custard is the way to go.
Easy ways to vary the recipe
There are many ways to put your own spin on this crumble. For extra texture, add a handful of chopped almonds, walnuts, hazelnuts, or pecans to the topping. You can also toss in some oats, which crisp up in the oven and provide a lovely, toasted nutty note to the crust.
Spices can also transform the flavour in an instant. A dash of vanilla creates a comforting, sweet aroma, while a sprinkle of cinnamon introduces a fragrant warmth. For something a little different, try a touch of cardamom, as its citrusy notes are a brilliant match for fresh berries.
Feel free to mix in other berries and fruity treats alongside your strawberries. Raspberries, blackberries, or rhubarb are great if you want a bit more tartness to cut through the sugar. On the other hand, if you are after something even sweeter, try adding blueberries, juicy peaches, or sliced plums.
Unfold the world of strawberries with our collections of strawberry desserts and strawberry recipes. Or dive further into the facts about how to clean strawberries, how to store strawberries, and how to freeze strawberries, so you get the most out of them.
