Strawberry Crumble is a warm, comforting dessert filled with juicy strawberries and topped with a golden, crunchy oat topping. This easy and elegant dish is perfect for a sweet summer evening.
There’s nothing quite like a Strawberry Crumble made with fresh berries, especially when those berries are Wexford strawberries—plump, sweet, and bursting with the essence of an Irish summer. This recipe is my ode to the joy of warm sunny days in Ireland, where we make the most of each golden hour, glass of prosecco in hand, and perhaps a bubbling, aromatic crumble in the oven.
This Strawberry Crumble Recipe is one I cherish not only for its simplicity but for the feelings it brings—memories of home, of childhood summers, and the sweet scent of ripened strawberries carried on the wind. It's the kind of dessert that gathers people around a table and gets them smiling before the first spoonful.
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A Taste of Irish Summer
Strawberry Crumble is deeply connected to Ireland’s seasonal rhythms. When Irish summer hits its sweet spot, the fields of Wexford farms burst with strawberries so tender and flavourful they need little more than a hint of sugar and heat. These berries are summer’s crown jewels, and nothing showcases them better than a warm crumble.
Wexford strawberries have earned their reputation for good reason—they're grown in the sunny southeast, benefiting from the region’s gentle climate and rich soil. They’re smaller and softer than mass-produced varieties, but their flavour is intense, sweet, and fragrant. They make this Strawberry Crumble something truly special.
This dessert is often enjoyed at garden parties, picnics, or easy weekend dinners. You can dress it up for a dinner party or serve it casually with a dollop of cream on a rainy Sunday. It’s also a brilliant recipe to make with kids—let them help hull strawberries or mix the crumble. These are the small kitchen moments that grow into lifelong memories.
Ingredients for Strawberry Crumble
One of the best things about this Strawberry Crumble is how flexible it is. While I’ve listed specific weights in the recipe, don’t feel tied to the scales. This isn’t the kind of dish that demands precision. Use a spoon to measure, taste along the way, and adjust to your liking — especially when it comes to sugar. Some strawberries will be sweeter than others, and you may want more or less crumble depending on the day.
Here’s a closer look at why each ingredient is in this crumble and what it brings to the final dish:
- Strawberries: The star of the show. Of course, I am using the Irish ones, but, obviously, feel free to use the variety which is grown in your region. Strawberries are high in natural sugar content and subtle acidity create a juicy base that holds its shape beautifully when baked.
- Cornstarch: Essential to thicken the strawberry juices as they bake. This ensures the crumble isn’t watery but instead boasts a lush, velvety berry sauce.
- White Granulated Sugar: Sprinkled over the berries to help draw out moisture and create that syrupy glaze as it bakes.
- Unsalted Butter: The fat that makes everything better. Freezing the butter before use ensures the crumble stays crumbly, not cakey. For this recipe I am using Irish Kerrygold to pay the tribute to the best butter in the world. (Even when we lived in Texas, the only butter I was buying in H-E-B was Kerrygold!)
- Plain Flour: Provides structure to the topping. It balances the butter and sugar to form a soft, golden crust.
- Oats: Not just for health—they add a rustic texture and hearty crunch, making the topping more interesting and satisfying.
- Muscovado Sugar: Dark and moist with a deep toffee-like flavour. It brings richness and depth to the crumble, enhances the caramelisation during baking, behaves beautifully in desserts, and balances the sweetness with a subtle molasses undertone.
- Light Brown Sugar: Adds gentle sweetness and helps the crumble topping turn golden and crisp.
- Almond Flakes: Toast up during baking and add a beautiful crunch that complements the softness of the fruit and the oat topping.
I do suggest going just a little over budget for muscovado sugar. It has a rich brown colour, a naturally moist texture, and a deep, toffee-like flavour that simply transforms the crumble topping. I choose muscovado not just for taste, but because it adds real depth and complexity, which contrasts beautifully with the bright sweetness of the strawberries. It also behaves wonderfully in baking, helping the topping caramelise while keeping a slightly chewy, satisfying bite — exactly what you want in a proper crumble. And let’s be honest, in simple bakes like this one, every ingredient needs to pull its weight — and muscovado absolutely does.
How to Make Strawberry Crumble
This is an easy recipe that doesn’t require any special tools or technical skills. You can pull it together in under 15 minutes, and the oven will do the rest.
- Step 1: Preheat your oven to 180°C (350°F). Rinse and cull the strawberries by removing the leafy tops. Halve the larger strawberries and leave smaller ones whole. Place them in a deep baking dish. Sprinkle the sugar and cornstarch evenly over the berries, and stir gently to coat every strawberry.
- Step 2: In a large mixing bowl, combine the oats, plain flour, muscovado sugar, and light brown sugar. Take the cold, diced butter from the freezer and rub it into the mixture using your fingertips (or a mixer) until it resembles a coarse, oat-like texture. The cold butter helps keep the topping crumbly and not overly soft.
- Step 3: Spoon the crumble mixture over the strawberries. Spread it evenly and gently press it into the edges of the dish to seal in the fruit.
- Step 4: Scatter almond flakes on top. Place the dish onto a baking tray and bake for 30 minutes until the top is golden and you see strawberry juices bubbling at the sides.
Cooking Tips:
- Always taste your strawberries before adding sugar. If they’re super sweet, reduce the sugar slightly.
- Don’t skip freezing the butter; it makes a noticeable difference in the crumble texture.
How to Serve and Store Your Strawberry Crumble
Serve this warm with a scoop of vanilla ice cream, a dollop of whipped cream, or my personal favourite: a cream made of equal parts double cream and cream cheese, with 1–2 teaspoons of icing sugar. It’s stable, creamy, and pairs beautifully with the fruity crumble.
You can also serve it chilled with cold tea for the children, or elevate it with prosecco or champagne for a more grown-up evening.
To store: Cover and refrigerate leftovers for up to 3 days. Reheat in the oven to re-crisp the top. You can freeze the unbaked crumble for up to a month—just assemble and freeze in the dish, then bake straight from frozen, adding 10 extra minutes. If you have any crumble topping leftover, you can use it for baked apples or pears.
FAQ
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but there are a few things to keep in mind. Frozen berries tend to release more liquid as they bake, which can make the crumble soggy if not handled properly. Thaw them fully first, and drain any excess liquid before baking. You may also want to add an extra teaspoon of cornstarch to help thicken the juices.
Can I prepare strawberry crumble in advance?
Absolutely! You can assemble the entire crumble — fruit base and topping — and refrigerate it, covered, for up to 24 hours before baking. Alternatively, freeze it unbaked for up to one month. If baking from frozen, add an extra 10 minutes to the baking time, and keep an eye on the top so it doesn’t brown too quickly.
Can I make this crumble gluten-free?
Yes, it’s easy to adapt this recipe for a gluten-free diet. Simply swap the plain flour for a gluten-free flour blend (preferably one designed for baking), and make sure to use certified gluten-free oats. The texture may vary slightly, but the flavour will still shine through.
Why is my crumble soggy underneath?
A soggy base usually happens when there's too much liquid and not enough thickening agent. That’s why I include cornstarch in the recipe — it helps thicken the strawberry juices as they cook. If you skip it or under-measure it, the juices won’t set properly and the crumble will feel wet or mushy. Make sure to bake the dish long enough so the fruit has time to bubble and thicken properly.
Is this dessert suitable for children?
Definitely — not only is it a crowd-pleaser, but it’s also a fun recipe to cook with children. Let them help with simple tasks like hulling the strawberries or mixing the crumble topping. It’s a lovely way to get them involved in the kitchen and make those cherished sweet memories together.
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Pairing
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Strawberry Crumble Recipe
A comforting Irish dessert made with juicy strawberries and a golden, buttery crumble topping. Easy to prepare and deeply satisfying.
Ingredients
- 800 g (28 oz) strawberries
- 2 tablespoon cornstarch
- 2 tablespoon sugar
- 90 g (6 tbsp) cold unsalted butter, diced
- 60 g (⅔ cup) oats
- 100 g (¾ cup) plain flour
- 50 g (¼ cup) muscovado sugar
- 50 g (¼ cup) light brown sugar
- Handful of almond flakes (optional)
Instructions
- Preheat the oven to 180°C (350°F). Wash and hull the strawberries, cutting larger ones in half. Place them in a deep baking dish. Sprinkle with sugar and cornstarch, and stir gently to coat all the berries evenly.
- In a separate bowl, mix oats, flour, muscovado sugar, and light brown sugar. Add the diced, frozen butter and rub it between your fingers until the mixture resembles coarse crumbs.
- Spread the crumble topping over the strawberries evenly, pressing lightly around the edges to seal in the filling.
- Scatter almond flakes on top. Place the dish on a baking tray and bake for 30 minutes, until the topping is golden and the strawberry juices are bubbling at the sides.
Notes
- Use Irish unsalted butter for rich flavour and perfect texture.
- Freezing the butter briefly helps create the ideal crumble consistency.
- Oats add both crunch and nutritional value.
- Muscovado sugar adds toffee richness and helps caramelise the top.
- Best served warm with whipped cream or vanilla ice cream.
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