Strawberry Crumble
This fabulous strawberry crumble dessert recipe is quick and easy to prepare, made with sweet and juicy fresh strawberries! Strawberry crumble with oats is perfect for any summer evening dessert. It’s tart, and delicious served with Vanilla ice cream. Double the recipe for any occasion or holiday!
I love a good crumble or crisp dessert! This Strawberry Crumble is topped with a buttery oat crumble topping for a delicious summer dessert. We made this years ago in our 1987 VW Westfalia camper van, in a portable oven. So of course it’s perfect for camping, too.
The tartness of the berries (no sugar added) with the yummy topping? Oh, my!
What’s Strawberry Crumble?
A Strawberry Crumble is a simple dessert made of two layers: Fresh baked juicy strawberries topped with a crispy oat topping. The topping that we love is crumbly, almost like large chunks of breadcrumbs, whereas a cobbler is more of a crust on top of the berries. A crumble is usually made of oat, nuts, coconut, and flour–and butter of course.
Read more: Strawberry Crumble
Why I love this recipe
- It’s the perfect summer dessert, served with vanilla ice cream or fresh whipped cream.
- You can whip in up in minutes; bake and serve warm.
- Swap out the strawberries with your favorite summer berries!
- It’s great served with a foil packet dinner, this Greek salad, and hot herb bread.
Gather these ingredients
- Fresh strawberries, hulled and quartered
- Fresh lemon juice
- All-purpose flour
- Dark brown sugar
- Coconut (flakes or shreds)
- Rolled oats
- Salt
- Unsalted butter, cut into pieces
How do you make a strawberry crumble dessert?
- Preheat oven to 375 F.
- Lightly grease an 8-inch baking dish with cooking spray.
- Prepare the strawberries and mix with fresh lemon juice.
- To prepare the crumble, in a small mixing bowl, melt the butter. Add the rest of the ingredients and mix well.
- Layer the strawberries on the bottom of the dish and toss with lemon juice. With your fingers, add the crumble on top of the berries.
- Bake for 35 minutes, or until top is golden brown and fruit is bubbling. Let stand for 5 minutes; serve!
Tips and substitutions:
- Take it camping: Here’s a little secret about me and camping. I’m a happy cook if I have a plan, and I can chop, prepare, and get everything ready before I leave. We sliced the strawberries and made the topping ahead and so it was easy to dump and bake!
- Berries: Optional to replace the strawberries for any kind of berries.
- Coconut: We love this flavor with strawberries, but you can also add chopped walnuts or chopped pecans for the non-coconut fans!
- Cinnamon: Some people love to add cinnamon in a crumble, but this is optional.
- How to serve: You can serve this dessert with fresh whipped cream or vanilla ice cream or gelato.
- Bake ahead and bring it with you (although it is best, warm, out of the oven).
- Storage: This dessert stores very well in the fridge or the freezer. Keep in an airtight container in the fridge for up to 4 days. Rewarm it in the oven to give some crispiness to the toppings.
- Freeze: You can freeze the crumble and thaw it in the fridge the day before serving.
Other fruits to try:
If you don’t have strawberries, and want to use other berries or fruit, give these a try:
- Raspberries
- Marionberries
- Rhubarb
- Blueberries
- Boysenberries
- Peaches
- Apples
- Pears: use my Pear Crumble without Oats recipe.
There’s something about the outdoors that sucks my energy (it all goes into the beautiful elements) from wanting to spend any time cooking! But … we have to eat, and I still like to be creative. Our family has so many fond memories of being at Pacific City and Cannon Beach! And, I like to surprise my husband with a sweet nosh after dinner, so this was a big hit.
Enjoy!
More strawberry recipes to try:
- Strawberry Dumplings
- Strawberry Galette
- Rhubarb Strawberry Cobbler
- Strawberry Goat Cheese Bruschetta
- Strawberry Cream Cheese Pie
Get the Recipe:
Strawberry Crumble
Ingredients
- 6 cups strawberries, about 1-1/2 pounds, hulled and quartered
- 1 tablespoon fresh lemon juice
- ¼ cup all-purpose flour
- ¼ cup dark brown sugar
- ¼ cup coconut, flakes or shreds
- ¼ cup rolled oats
- ⅛ teaspoon salt
- ¼ cup unsalted butter, cut into pieces
Instructions
- Preheat oven to 375 F.
- Lightly grease an 8-inch baking dish with cooking spray.
- Prepare the strawberries and mix with fresh lemon juice.
- To prepare the crumble, in a small mixing bowl, melt the butter. Add the rest of the ingredients and mix well.
- Layer the strawberries on the bottom of the dish and toss with lemon juice. With your fingers, add the crumble on top of the berries.
- Bake for 35 minutes, or until top is golden brown and fruit is bubbling. Let stand for 5 minutes; serve with Vanilla ice cream or fresh whipped cream.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Simple , enjoyable, and can not wait to try this. Although I am a far cry from the Oregon Camping dream.. I will be trying this here in beautiful Florida.. Thank you so much for this …
I was sitting here thinking that the camp stove would be a cool wedding gift for my daughter and her fiance for their wedding. They will be campers and sometimes head down to Florence Oregon to ride quads and dirt bikes at the Dunes..this would be fun for them.
Seeing as it’s been years since we’ve camped I’m not sure we did many desserts, but I always either brought homemade cookies or something like that.
Oh, Sandy, what a beautiful recipe. I’m ready to build a bonfire in the backyard just so I can serve this next to it. I’m not sure what the neighbors would think, but it’s still a fun thought! OK. Maybe I’ll just make this and serve it at the table instead. :)
I’m in love with your camper, the Oregon coast and this dessert!!