strawberry crumble is so easy to make, only requires a few ingredients, and a great dessert for everyone to enjoy. so, it is time to use those fresh summer strawberries and enjoy them in a delicious dessert.
Strawberries are one of my favorite fruits. So, I am so always so happy when they come back in season. Naturally, I love strawberry desserts. Since, apple crumble is one of my favorite easy desserts it was time to make a strawberry crumble. This is so delicious on it’s own but you can pair it with vegan whipped cream, vegan ice cream or vegan coco whip.
Strawberry Season
You can of course make this dessert anytime of year but peak strawberry season (at least in NY) from late May to early July. So, we are right at the end of it and the strawberries are just perfection. I actually heard on the radio that the farmers were saying the strawberry crops were extra sweet and special this year. You definitely need to make some strawberry recipes immediately!
Crumble Topping
In my opinion out of a crumble, crisp, and cobbler – the crumble topping is the elite topping choice. Maybe because I am partial to the little bits of vegan buttery sweet goodness that reminds me of crumb cake. I do like a crisp but I find I like that better with apples or even a peach rather than delicate strawberries. And I feel if you are going to make a cobbler than you might as well make a pie.
More Strawberry Recipes
Strawberry Crumble FAQ
- Can this be made gluten free? Yes, just use gluten free all purpose flour.
- Can you use a different fruit? Yes. Blueberries, raspberries, peaches, nectarine, apple, pear, mango – really any fruit you want I would just avoid watermelon or bananas.
- Should I make this ahead of time? If you want to set it up before baking, you can leave it for a few hours in the fridge and then bake before you want to serve. I wouldn’t prep it more than 3 to 4 hours in advance as the water in strawberries will start to draw out.
- What vegan butter do you use? I don’t have too strong of a preference to any of them whatever you have accessible is good. I just prefer to use a stick rather than a tub or a spread.
- How long will this last? Up to 2 days. You can place in the fridge and warm it up in the oven before eating again.
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Strawberry Crumble
Ingredients
Filling
- 1 pound (454g) strawberries
- 2 tablespoons (24g) organic sugar
- 1 teaspoon vanilla extract
- 1 tablespoon (15g) all purpose flour (or gluten free AP flour)
Crumble
- ½ cup (60g) all purpose flour (or gluten free AP flour)
- 4 ½ tablespoons (65g) vegan butter, softened
- ½ cup + 1 tablespoon (115g) organic brown sugar
Instructions
- Preheat oven to 350°F (176°C).
- Slice the strawberries into thin pieces or chop whatever you prefer.
- Add the strawberries to the baking dish. Pour the filling ingredients over and toss to coat. Here is a link for the exact baking dish I used.
- In a separate medium bowl add the ingredients for the crumble topping. Using the side of a fork cut the butter into the flour to make crumble pieces. Do your best to make sure all the flour has been mixed in some way with the butter. You can also use your hands. If you like bigger pieces on top for the crumble do not make the pieces too small.
- Cover the strawberries with crumble topping.
- Bake for 30 minutes.
- Allow the crumble to rest for 5 minutes before serving. Enjoy with vegan ice cream or vegan whipped cream.
Video
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Such a great recipe Francesca! I had strawberries that needed to be used and it was very tasty!
so glad to hear you enjoyed it Bekah! thanks so much for making it xoxo