This homemade strawberry crumble recipe is sweet, buttery, and so easy to make! It's made with oat flour, naturally sweetened with maple syrup, and topped with a crisp, crumbly oatmeal streusel. You can use fresh or frozen strawberries!
Berry crisps and cobblers have always been my go-to summer desserts. I love classics like blackberry cobbler, mixed berry crisp, and peach crisp, but this homemade strawberry crumble might just be my favorite!
It's so easy to make—just mix fresh or frozen strawberries with maple syrup and lemon juice, then top them with a buttery oatmeal crumble. In 10 minutes, it's ready for the oven!
The strawberries get warm and jammy, and the crisp topping turns golden and delicious. Just like my homemade strawberry crumble bars!
Serve it with a scoop of vanilla ice cream, and you've got the perfect summer treat. It also happens to be gluten-free and dairy-free, but you'd never know. I can't wait for you to try it!
Jump to:
Why you'll love this recipe:
- Quick & Easy – Just 10 minutes of prep before it goes in the oven.
- Perfect Summer Dessert – Light, fresh, and naturally sweetened.
- Crispy Oatmeal Crumble – Buttery, golden, and made without refined flour.
- Simple Ingredients – Only 10 pantry staples are needed.
- Naturally Sweetened – Made with maple syrup and coconut sugar, so no refined sugar!
- Dairy-Free & Butter-Free – Still rich and crumbly, no butter needed.
The ingredients
Here's what you will need to make this easy strawberry crumble recipe:
- Strawberries – Fresh is best for the best flavor, but frozen works too!
- Coconut Sugar – Optional, but adds a nice sweetness.
- Lemon – Both the juice and zest for a little tang.
- Cornstarch (or Arrowroot/Tapioca Starch) – This helps thicken the filling.
- Rolled Oats – Use old-fashioned oats (gluten-free if needed).
- Oat Flour – Gives the topping that perfect, crisp texture.
- Walnuts – They add crunch, but you can swap them with almonds or pecans, or skip them if you're nut-free.
- Cinnamon – Just a small amount for cozy flavor.
- Maple Syrup – Naturally sweetens the crumble and helps the topping crisp up.
- Coconut Oil – Makes the crumble soft inside and crispy outside. You can use butter or vegan butter instead!
How to make the strawberry crumble:
Homemade strawberry crumble is so easy to make. Preheat your oven, and let's get baking:
If you washed your strawberries, make sure they're dry. Toss the strawberries, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a bowl.
Spoon them into a greased baking or pie dish.
Mix the oats, oat flour, walnuts (if using), coconut sugar, salt, and cinnamon in another bowl. Pour in the maple syrup, melted coconut oil (or butter), and vanilla, then mix with your hands.
Spread the oat mixture evenly over the strawberries.
Bake for 32–42 minutes until the top is golden and the strawberries are bubbly. (I baked mine for about 40 minutes.)
Tip: Let the strawberry crumble cool for 10–15 minutes before digging in! I love serving mine with vanilla ice cream, but I've included other topping ideas you can try below. Enjoy!
Video Tutorial
Top Tips
- Fresh or Frozen Strawberries: This recipe works with both, making it super flexible depending on what you have!
- No Need to Defrost Frozen Strawberries: If you're using frozen strawberries, don't thaw them. Just coat them in lemon juice and starch, then toss them straight into the pan. Thawing them first can make the texture mushy.
- Make Ahead: You can prep the crumble a day in advance. Just cover it with foil and refrigerate it until you're ready to bake. If you've already baked it, reheat it in the oven for 10-15 minutes before serving.
Equipment
- 2 Large Mixing Bowls
- Spatula or mixing spoon
- 9-inch pie dish or 8x8-inch baking dish
- Measuring Tools and Cups
How to serve
You can serve this homemade strawberry crumble with a variety of toppings. Here are a few of our favorites:
- Vanilla Ice Cream
- Frozen Yogurt
- Whipped Cream
- Coconut Whipped Cream
- Chocolate Drizzle
- Caramel Sauce
- Toasted Coconut Flakes
- Fresh Mint
- Drizzle of honey
- Greek Yogurt
- Your favorite ice cream
- Non-Dairy Whipped Topping
- Sliced Almonds
- Lemon Zest
- Powdered Sugar
Substations & Variations
- Walnuts: Try chopped almonds or pecans. If you're nut-free, just skip them!
- Coconut Oil: Swap for melted unsalted butter or vegan butter. If you only have salted butter, leave out the extra salt in the oat topping.
- Crispier Topping: For an extra crispy topping, add a few tablespoons of shredded coconut to the oat mixture.
- Fresh Strawberries: Frozen strawberries work too—just don't thaw them!
- Mix Up the Fruit: Feel free to swap the strawberries with blueberries, blackberries, or mixed berries.
- Oat Flour: Almond flour is a great alternative.
- Coconut Sugar: You can use light or dark brown sugar instead.
- Cornstarch: Tapioca flour or arrowroot powder are perfect substitutes.
- Maple Syrup: Honey works as a substitute if you prefer it!
Storage & Freezing
Storing: Enjoy the crumble within 3-5 hours of baking for the best taste. Leftovers can be stored in the fridge for up to 3 days in a sealed container or in the original baking dish covered with aluminum foil.
Reheating: Reheat the whole crumble in the oven for 10-15 minutes at 350°F for the best results. If you're heating a single serving, microwave it for 45-60 seconds in 15-second intervals to avoid burning the berries.
Freezing: You can freeze the baked crumble! Store it in a freezer-safe, airtight container for up to 6 months. When ready to enjoy, thaw it overnight in the fridge, or bake it straight from frozen at 350°F until warmed and bubbly.
Frequently Asked Questions
While they're often used interchangeably, there's a slight difference between the two. Both have a sweetened fruit base (strawberries here) topped with a crumbly mixture. A crisp usually includes oats and may have nuts in the topping, while a crumble typically doesn't contain oats (though some variations do).
Yes! You can use frozen strawberries. Just make sure not to thaw them before baking. Toss them straight from frozen into the filling mixture and add them to the baking dish.
Yes, this strawberry crumble is completely vegan. There's no butter, milk, or any animal products in the recipe.
This strawberry crumble is an excellent option for a lighter dessert. It's made with simple, whole ingredients and is gluten-free, dairy-free, and vegan. The oats add fiber, and it's naturally sweetened with maple syrup and coconut sugar. The coconut oil in the topping replaces butter, making it a bit lighter, too. There are no fake sugars or ingredients in this recipe!
Yes, you can easily double this recipe. If you do, bake it in a larger 9" x 13" dish to accommodate the extra ingredients. Just be sure to adjust the baking time as needed, since it might take a bit longer to cook through.
More berry crumble recipes!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Strawberry Crumble Recipe
Ingredients
Strawberry Filling:
- 6 cups fresh strawberries (about 2 pounds), destemmed & halved or quartered (read notes below if you want to use frozen strawberries)
- 2 tablespoon coconut sugar or brown sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2 tablespoon cornstarch, arrowroot, or tapioca starch
Oat Crumble:
- 1 cup old fashioned rolled oats, gluten-free certified if needed
- ⅔ cup oat flour, spooned and leveled (I used homemade, but store bought will work)
- ½ cup walnuts, almonds, or pecans (optional), chopped
- ¼ cup coconut sugar, or light brown sugar
- ½ teaspoon salt
- ¼ - ½ teaspoon ground cinnamon, (I love ½ teaspoon because i love a hint of cinnoamon)
- ⅓ cup melted coconut oil or butter, you can also use vegan butter
- ¼ cup real maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F and lightly grease an 8×8-inch baking dish, 9-inch pie dish, or skillet with nonstick cooking spray. Set aside.
- Make sure the strawberries are dry if you washed them.
- Toss the strawberries, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Spoon strawberries into the greased dish.
- In a separate bowl, mix together rolled oats, oat flour, walnuts (optional), coconut sugar, salt, and cinnamon until well combined. Pour maple syrup, melted coconut oil (or butter), and vanilla on top and mix using your hands.
- Spread the oat crumble mixture evenly on top of the strawberries.
- Bake for 32 – 42 minutes, until the top is golden crisp and the strawberries are bubbly. I baked mine for about 40 minutes.
- Let cool for 10 – 15 minutes before enjoying! I love serving mine with vanilla ice cream.
Video
Notes
Nutrition
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Aurora says
Great recipe! My family and I finished it within a few hours🤣
Ashley says
This was so easy and delicious..might’ve eaten the whole thing by myself. Made the whole house smell amazing!
Tati Chermayeff says
Hi Ashley! Thank you so much for you 5 star review. This is one of my favorites 🙂
saskia chermayeff says
Best summer crumble! I was totally craving a crumble today and decided to take a chance on this one and it was amazingly what I was craving
Julia says
So easy and VERY tasty. A perfect kickoff to summer. Delicious with plain Greek yogurt!
Kennedy says
This was a hit! So easy and tastes delicious. I used frozen strawberries but next time will try fresh.
Tati Chermayeff says
Hi Kennedy - so happy to hear that!!!
Bethany says
Hi! What ice cream did you serve this with in the photos? It looks amazing!
Tati Chermayeff says
Thank you!! I love the Tillamook Old Fashioned Vanilla Ice Cream 🙂
Christina says
Just made this tonight and it was amazing. I added a cup of blueberries since I had them. This is be a make again for sure.