Easy Strawberry Crumble made with fresh, juicy strawberries and an easy crumble topping. An easy dessert idea for Spring or Summer that pairs perfectly with vanilla ice cream or yogurt!
This recipe has been updated with a more helpful layout. It's the same, easy and delicious recipe for strawberry crumble that I've been making for years! 😍
I don't know about you, but I look forward to strawberry season every year! We have this little strawberry stand near our house that I can't help but stop by.
I literally buy several quarts of strawberries each time I stop because there's so much you can do with them.
What I love about desserts like this is that they can be made in so many different ways and with a variety of flavors and textures. And, because we enjoy dessert so much, I especially like to find ways incorporate fruit and whole grains when making them, which is exactly what I did with this recipe!
While I especially enjoy this strawberry crumble topped with vanilla flavored Greek yogurt, my kids prefer to eat it by itself or with vanilla ice cream 😉
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Why You'll Love This Recipe
- Easy Recipe Once the strawberries are sliced, all you have to do is mix ingredients together and bake. Buying chopped walnuts will make this recipe even easier.
- Simple Ingredients Fresh strawberries, oats, walnuts, and whole wheat flour. The only ingredient you may not already have on hand is arrowroot powder. While corn starch can be used instead, it won't give you quite the same consistency.
- 4 grams of fiber per serving Fiber helps to keep food moving through your digestive tract and keeps you feeling full longer.
- Sweetened with a small amount of maple syrup. No other added sugars. Similar to my apple crisp recipe, this strawberry crumble is not overly sweet.
Dietitian Tip
Some dietitians will tell you not to mess with a dessert recipe and make it how it's always been made. While I use that strategy when I bake for special occasions like Christmas or Thanksgiving, I use a different approach when I'm making 'every day' desserts like this strawberry crumble.
Personally, I think it makes sense to find ways to reduce the amount of sugar and butter in a recipe, while also increasing the amount of fiber and other nutrients... especially if it still tastes fantastic 🙂
Ingredient Notes
- Strawberries These pretty berries are the star of the show in this strawberry crumble recipe. You definitely can use other berries instead, but some aren't quite as sweet, so you may need to increase the amount of maple syrup or add a small amount of sugar.
- Oats Use old fashioned rolled oats (not quick cooking oats) to give the crumble topping the best texture. Do not use steel cut oats.
- Walnuts Chopped walnuts give the crumble substance which helps it to hold up as it cools and when you reheat the leftovers. Walnuts are a good source of fiber and omega-3 fatty acids, among other important nutrients.
- Lemon The acid from fresh lemon juice helps to balance out the sweetness of the strawberries. You can use orange juice instead.
- Flour I use white whole wheat flour to make this because it's higher in fiber. Feel free to use all-purpose flour instead.
How to Make this Strawberry Crumble Recipe
Here is a summary of the steps to make this Strawberry Crumble recipe. For the complete list of ingredients and full instructions, scroll down to the recipe card at the bottom of this post.
- Add strawberry pieces, lemon juice, and arrowroot powder to a medium mixing bowl and stir to combine.
- Pour the strawberry mixture into a greased 9x9 baking dish and spread it out into an even layer so it covers the bottom of the dish.
- In a separate mixing bowl, combine the oats, chopped walnuts, flour, salt, maple syrup, and olive oil. Stir well.
- Pour the crumble mixture on top of the layer of strawberries. Spread the oat mixture out evenly to form the top layer. Bake in the oven for 25 minutes (the oat topping should be golden brown).
Helpful Tips
- Remove the stems and rinse the strawberries under cool running water before slicing them.
- Large strawberries will need to be sliced and diced more than the small berries.
- Very small strawberries may just need to be sliced in half or quartered.
- I prefer the texture that arrowroot powder gives, but flour or corn starch can definitely be used instead.
- This strawberry crumble is not overly sweet. If you prefer a sweeter crumble, you can try mixing in a small amount of granulated cane sugar in with the strawberries or a small amount of brown sugar in with the oat mixture.
- To make this gluten-free, use a gluten-free baking flour instead of white whole wheat flour and oats that are certified to be gluten-free.
- Let it cool slightly before serving it warm
Questions You May Have
Most of the time it is from using too much liquid. The arrowroot powder absorbs some of the moisture from the strawberries which creates a gel-like consistency. As for the crumble, don't add more liquid (oil or maple syrup) than the recipe calls for and you should be fine.
Typically, crumbles are made without oats, and crisps are made with oats which help it to crisp up.
This strawberry crumble recipe calls for oats but only enough to help to give it a crumbly consistency without crisping up. So, the topping isn't as crispy as you would expect from a strawberry crisp.
Yep, that should work well! Just let it defrost in the fridge overnight and then warm it in the oven.
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📖 Recipe
Easy Strawberry Crumble
Equipment
- 1 colander
Ingredients
- 4 cups strawberries rinsed, drained, and stems removed
- ¾ cup rolled oats Old fashioned rolled oats
- ½ cup white whole wheat flour You can use all-purpose flour instead, if needed.
- 3 tablespoon walnuts finely chopped
- 1 tablespoon lemon juice
- 3 tbsp olive oil extra virgin
- 2 tablespoon maple syrup use pure maple syrup
- 2 tablespoon arrowroot powder Can use corn starch or flour in place of arrowroot powder.
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Slice and cut strawberries into small pieces.4 cups strawberries
- Stir lemon juice and arrowroot powder in with the strawberry pieces.1 tablespoon lemon juice, 2 tablespoon arrowroot powder
- Pour the strawberry mixture into a greased 9x9 baking dish and spread it out evenly to cover the bottom of the baking dish.
- In a separate bowl, mix the oats, chopped walnuts, flour, salt, maple syrup, and olive oil together to make the crumble.¾ cup rolled oats, ½ cup white whole wheat flour, 3 tablespoon walnuts, 3 tablespoon olive oil, 2 tablespoon maple syrup, ¼ teaspoon salt
- Spread the oat crumble mixture out evenly over the layer of strawberries.
- Bake in the oven at 375 degrees for 25 minutes.
- Let cool slightly and enjoy!
Notes
- Large strawberries will need to be sliced and diced.
- Very small strawberries may just need to be sliced in half or quartered.
- I prefer the texture that arrowroot powder gives, but flour or corn starch can definitely be used instead.
- If you prefer the flavor of butter, you can substitute 3 tablespoons of melted unsalted butter in place of the olive oil.
- This strawberry crumble is not overly sweet. If you prefer a sweeter crumble, you can try mixing in a small amount of granulated sugar in with the strawberries or a small amount of brown sugar in with the oat mixture.
- To make this gluten-free, use a gluten-free baking flour instead of white whole wheat flour and oats that are certified to be gluten-free.
- Use Old Fashioned Rolled Oats for this recipe. Do not use steel cut or quick cooking oats.
- Store leftovers refrigerated in an airtight container for up to 3 days.
Lisa says
Making this for tonight’s dinner with some early season strawberries. Yum!
Kristi says
Yum! Can't wait for strawberry season!!