Easy Strawberry Crumble made with ripe, juicy strawberries and a simple oat-and-walnut topping. This light dessert is perfect for spring and summer and pairs beautifully with vanilla ice cream, whipped cream, or plain Greek yogurt.
The recipe layout here has been updated to make it easier to follow. The crumble itself is unchanged — still the same simple, delicious strawberry crumble I’ve made for years.
Strawberry season is one of my favorites. When berries are at their peak, I buy several quarts and find ways to use them in breakfasts, snacks, and desserts. This crumble is a reliable crowd-pleaser: bright strawberry filling with a hearty oat topping that holds together nicely when served warm or reheated the next day.
I like serving it with a scoop of vanilla ice cream on the side or a dollop of vanilla-flavored Greek yogurt. Kids often prefer it plain; adults tend to enjoy the contrast of warm berries and cold cream.
Why You’ll Love This Recipe
- Quick and simple: After slicing the strawberries, you only need a couple of bowls to assemble and 25 minutes in the oven.
- Everyday ingredients: Fresh strawberries, rolled oats, walnuts, whole wheat flour, a little maple syrup and olive oil. Arrowroot powder helps thicken the filling, though cornstarch or flour will work in a pinch.
- Balanced dessert: The recipe adds fiber from oats and walnuts and uses a small amount of maple syrup rather than refined sugar, so it’s not overly sweet.
- Versatile: Swap in other berries or use a gluten-free flour and certified gluten-free oats to adapt the recipe to dietary needs.
Dietitian Tip
For everyday desserts, I try to gently reduce added sugars and replace some butter with heart-healthy olive oil while keeping flavor and texture intact. Small changes like using whole-grain flour and adding nuts boost fiber and nutrients without sacrificing taste.
You don’t need to overhaul classic recipes to make them a bit healthier. Simple swaps—like a portion of whole wheat flour or a modest amount of maple syrup—can make desserts more nutritious yet still delicious.
Ingredient Notes
- Strawberries: Use the freshest, ripest berries you can find. If you substitute other berries, taste first—some are tarter and may need slightly more sweetener.
- Oats: Old-fashioned rolled oats give the topping the best texture. Avoid steel-cut and quick-cooking oats for this recipe.
- Walnuts: Add crunch and help the topping keep its structure. You can use pecans or almonds if you prefer.
- Lemon: A little lemon juice brightens the filling and balances the sweetness. Orange juice can be used as an alternative.
- Flour: White whole wheat flour increases fiber and keeps a tender texture. All-purpose flour works fine if that’s what you have.
How to Make this Strawberry Crumble Recipe
Below is a brief overview of the preparation steps. The full ingredient list and detailed instructions are included in the recipe card further down.
- Mix sliced strawberries with lemon juice and arrowroot (or cornstarch) to thicken the filling.
- Transfer the strawberry mixture to a greased 9×9 baking dish and spread into an even layer.
- In another bowl, combine oats, chopped walnuts, flour, salt, maple syrup and olive oil until a crumbly topping forms.
- Scatter the topping evenly over the strawberries and bake at 375°F for about 25 minutes, until the topping is golden and the filling is bubbling at the edges.
Helpful Tips
- Remove stems and rinse strawberries under cool water, then pat dry before slicing.
- Cut large berries into smaller, uniform pieces so the filling cooks evenly.
- Small berries may only need halving or quartering.
- Arrowroot powder gives a pleasant, glossy texture to the filling. Cornstarch or flour will also thicken the juices.
- If you prefer a sweeter crumble, add a tablespoon or two of granulated sugar to the strawberries or a little brown sugar to the oat topping.
- To make this gluten-free, use a gluten-free all-purpose flour and certified gluten-free rolled oats.
- Let the crumble cool for a few minutes before serving; it’s easier to portion and the filling sets slightly as it cools.
Questions You May Have
Soggy crumble usually means excess liquid. Use the suggested amount of arrowroot or cornstarch to absorb some berry juices. Also avoid adding extra oil or syrup to the topping, which can make it heavy rather than crisp.
Terminology varies by region, but crisps often include oats in the topping, giving a crunchier texture. Crumbles can be oat-free and tend to be more streusel-like. This recipe uses oats but keeps the topping more tender than a typical crisp.
Yes. Freeze in an airtight container, thaw overnight in the fridge, and reheat in a low oven until warm. The topping may lose a bit of crispness but will still taste great.
Related Recipes
- Cold Asparagus Salad with Strawberries
- Strawberry Balsamic Dressing
- Strawberry Cream Cheese Dip
- Baked Oatmeal with Strawberries and Bananas
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📖 Recipe
Easy Strawberry Crumble
Kristi
Equipment
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2 mixing bowls
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1 colander
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1 paring knife
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1 9 x 9 baking dish
Ingredients
- 4 cups strawberries rinsed, drained, stems removed
- ¾ cup rolled oats old-fashioned rolled oats
- ½ cup white whole wheat flour or all-purpose flour
- 3 tablespoons walnuts finely chopped
- 1 tablespoon lemon juice
- 3 tablespoons olive oil extra virgin
- 2 tablespoons maple syrup pure maple syrup
- 2 tablespoons arrowroot powder or cornstarch/flour
- ¼ teaspoon salt
Instructions
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Preheat the oven to 375°F (190°C).
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Slice and dice the strawberries into small, even pieces.
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In a bowl, toss the strawberries with the lemon juice and arrowroot powder until coated. The arrowroot helps thicken the filling as it bakes.
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Spread the strawberry mixture into a greased 9×9 baking dish in an even layer.
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In a separate bowl, combine oats, chopped walnuts, flour, salt, maple syrup and olive oil. Stir until the mixture is crumbly and evenly combined.
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Scatter the oat mixture evenly over the strawberries to form the topping.
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Bake for about 25 minutes, until the topping is golden and the filling is bubbling at the edges.
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Let the crumble cool for a few minutes, then serve warm with ice cream or yogurt.
Notes
- Slice larger strawberries smaller so they cook evenly; small berries may only need halving.
- Arrowroot powder produces a glossy, slightly gelled filling; cornstarch or flour can substitute if needed.
- If you prefer the flavor of butter, replace the olive oil with 3 tablespoons melted unsalted butter.
- To increase sweetness, add a tablespoon or two of granulated sugar to the strawberries or a small amount of brown sugar to the oat mixture.
- For a gluten-free version, use a gluten-free baking flour and certified gluten-free rolled oats.
- Use old-fashioned rolled oats for the best texture; avoid steel-cut or quick-cooking oats.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Nutrition
Calories: 225 kcal
Carbohydrates: 29 g
Protein: 4 g
Fat: 11 g
Fiber: 4 g
Sugar: 9 g
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