Strawberry Crumble

5 stars (6 ratings)

Layered with juicy strawberries and a buttery crumble topping, this is the best ever Strawberry Crumble! It’s an easy and rustic summer dessert made with only 8 ingredients in under 1 hour.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 359kcal

Author: Nora Taylor

Ingredients

4 cups strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon orange zest optional but good
1 cup all purpose flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1/2 cup butter, melted I used Miyoko's plant based butter

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and spray a 9 inch square or round baking dish with non-stick spray.
Wash, hull and halve the strawberries. Add them to the prepared baking dish and stir in the sugar. Now add the cornstarch and orange zest, if using, and stir to combine.
In a medium sized bowl, combine the flour, brown sugar and salt and stir. Pour in the melted butter and stir it in with a spoon.
Using your hands, evenly sprinkle the topping on the strawberries. Form some large chunks for delicious crunchy clusters after baking!
Bake for 35-40 minutes until the topping is golden and the strawberries are bubbling.
Serve with vanilla ice cream or whipped cream and enjoy!

Notes

For gluten free, use gluten free flour for the topping.
May sub coconut oil for the butter.
Arrowroot or tapioca starch work in place of the cornstarch.
You can double the recipe and bake in a 9x13 inch dish. Bake for a bit longer, around 50 minutes.

Nutrition