This strawberry crumble is irresistibly delicious and surprisingly easy to make. It’s both gluten-free and dairy-free, making it a great dessert for guests with dietary restrictions. Filled with juicy strawberries and topped with a sweet, crisp streusel, this recipe comes together in a few simple steps so you can enjoy it quickly.
Crumbles and crisps are ideal for home cooks who want an impressive dessert without complicated baking skills. Combine fruit with a bit of sugar and a thickener such as cornstarch or arrowroot, add a touch of lemon or spices if you like, top with a simple streusel, and bake until bubbling and golden. This forgiving recipe tolerates small mistakes, so even if baking isn’t your strength, you’ll likely end up with a delightful dessert.
Ingredients that Matter
The recipe uses a short list of ingredients so the strawberries remain front and center. Here’s what matters and why:
- Strawberries. Fresh, ripe strawberries offer the best flavor and texture. Frozen berries can work in a pinch, but the result won’t be quite the same. If you pick strawberries yourself, use them within a couple of days for the best result. Two pounds is a useful amount for this recipe and is perfect for slightly overripe berries.
- Brown sugar. Even with very sweet berries, a bit of sugar helps balance flavors and caramelize the topping. Light brown sugar adds a hint of molasses that deepens the flavor of both the filling and streusel.
- Rolled oats. Oats form the base of the streusel, creating a crisp, flaky topping when combined with oil and ground almonds.
- Ground almonds (almond meal). Almonds replace wheat flour to keep the streusel gluten-free. You can buy almond meal or pulse whole almonds in a food processor until finely ground. If preferred, substitute pecans, walnuts, or use more oats if a nut-free option is needed.
- Vegetable or coconut oil. Oil stands in for butter to make the topping dairy-free. A light-flavored oil such as vegetable, canola, or light coconut oil works best to let the oats and almonds shine.
- Cornstarch. A little cornstarch (or arrowroot) thickens the filling so it isn’t too runny. The recipe offers a range so you can choose a syrupy or more jam-like texture depending on berry juiciness and preference.
- Lemon. A bit of lemon zest and juice brightens the filling and balances the sweetness of the strawberries.
How to make strawberry crumble
The method is straightforward: mix the filling, prepare the streusel, assemble, and bake. Follow these simple steps for a reliable result.
Combine the rolled oats, ground almonds, light brown sugar, and salt in a bowl.
Drizzle in the oil and stir until the mixture is evenly coated and crumbly. Set aside.
In a separate bowl, add the sliced strawberries with light brown sugar, cornstarch or arrowroot, lemon zest, lemon juice, and a pinch of salt.
Toss gently until the sugar is dissolved and the berries are evenly coated.
Transfer the strawberry mixture to an 8-inch baking pan, including any juices that collected in the bowl, then sprinkle the streusel topping evenly over the fruit.
Bake at 350°F until the filling is bubbling and the topping is golden, about 30–35 minutes. Allow the crumble to cool for at least 10 minutes before serving so the filling sets up slightly.
Serving and Storage
This crumble is excellent warm or cooled. Avoid serving it piping hot since the filling will be very loose and can burn. Serve plain or top with dairy-free whipped cream or a scoop of dairy-free ice cream. Regular whipped cream or ice cream also work if dairy isn’t an issue.
You can easily swap or add other fruits. Replace some strawberries with raspberries, blueberries, blackberries, or thinly sliced apples. If adding rhubarb, increase the sugar slightly to balance its tartness.
To store: Cool completely, then keep in an airtight container in the refrigerator for up to three days. Rewarm in a 350°F oven for about 10 minutes or enjoy cold. You can freeze the crumble in a freezer-safe container for up to one month; thaw and reheat before serving, though the strawberry flavor may mellow slightly.
Recipe
Easy Strawberry Crumble (Gluten and Dairy-Free)
Description
This strawberry crumble is mouth-wateringly delicious and incredibly easy. It’s gluten-free and dairy-free, filled with juicy strawberries and topped with a crisp, buttery-tasting streusel made without butter. Follow a few simple steps and you’ll have a beautiful dessert.
Ingredients
Crumble Topping
- ¾ cup rolled oats
- ¾ cup ground almonds (almond meal) or substitute
- ½ cup light brown sugar, lightly packed
- ¼ tsp table salt
- 6 Tbsp vegetable or coconut oil
Strawberry Filling
- 2 lbs strawberries, stems removed and quartered
- ¼ cup light brown sugar, lightly packed
- 2–3 Tbsp cornstarch or arrowroot (adjust for desired thickness)
- Zest of 1 lemon
- 1 Tbsp lemon juice
- Pinch of table salt
Instructions
Crumble Topping
- Stir together oats, ground almonds, brown sugar, and salt in a bowl. Drizzle with oil and mix until the oats and almonds are evenly coated. Set aside.
Strawberry Filling
- Preheat oven to 350°F and lightly grease an 8-inch baking pan.
- Mix strawberries with brown sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt until well coated. Allow the sugar to dissolve into the berries, then transfer everything, including any juices, into the baking pan. Sprinkle the crumble topping evenly over the fruit.
- Bake 30–35 minutes, until the filling bubbles and the topping is golden. Cool at least 10 minutes before serving.
Notes
- Buy almond meal or make your own by pulsing whole almonds in a food processor until finely ground.
- For nut-free, substitute ground oats or use seed meal. Pecan or walnut meal also works.
- If your strawberries are very sweet, reduce the sugar in the filling.
- Use 3 tablespoons of cornstarch for a jam-like filling, or 2 tablespoons for a looser, syrupy filling.
- Store leftovers in an airtight container in the refrigerator for up to three days.