Strawberry crumble recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 428 kCal 21%
Fat 17g 24%
  -  Saturates 10g 50%
Carbohydrates 63.3g 21%
  -  of which Sugars 33.4g 37%
Protein 5.2g 10%
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  • This sweet and gooey strawberry crumble is sure to be devoured in one sitting.

    Pair the crunchy, buttery crumble topping with the syrupy strawberries to make the ultimate after-dinner treat. Add a few drops of Balsamic vinegar to the mix to make the strawberry flavour sing. This strawberry crumble takes 30 minutes to cook till golden. Serve with a dollop of thick cream or vanilla custard.


    • 400g strawberries, hulled
    • 25g caster sugar
    • 2tbsp balsamic vinegar
    • 150g plain flour
    • 75g hard margarine
    • 75g granulated sugar
    • 25g oatmeal


    • Turn on the oven to 200°C (400°F, gas mark 6).

    • Cut up any strawberries that are too big and place into a shallow ovenproof dish. Sprinkle over the caster sugar and Balsamic vinegar.

    • Place the flour into a large bowl and cut up the margarine into it. Rub together with clean, cool hands until the mixture resembles fine breadcrumbs. Mix in the sugar and oatmeal to form a crumble topping. Evenly spread the crumble over the strawberries.

    • Place on a baking sheet in the oven and cook until crumble is lightly brown and the fruit is beginning to bubble round the sides (30-35 mins).

    • Serve hot with cream or ice cream or cold with creme fraiche.

    Top tips for making strawberry crumble:

    We've used fresh strawberries here, but frozen strawberries (when thawed) make a suitable alternative.

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