This post may contain affiliate links. Please read our disclosure policy.
This Strawberry Crumble is a sweet and scrumptious dessert just in time for summer! A juicy, naturally sweetened strawberry filling is topped with a crunchy crumble topping, then baked to perfection. This recipe is oat-free, egg-free, nut-free, and has a dairy-free option!
Crumble vs. Crisp vs. Cobbler
Fruit crumbles, fruit cobblers, and fruit crisps are all delicious fruit-filled desserts with slightly varied toppings. Sometimes these terms are used interchangeably, but there are some real differences between them.
A crumble features a streusel-like topping made of flour, butter, and sugar, creating a buttery, crumbly texture. A crisp includes rolled oats and sometimes nuts in its topping, giving it a heartier, crunchier finish. Meanwhile, a cobbler stands apart with a biscuit or cake-like topping.
Today we're making a strawberry crumble, which is a classic dessert consisting of sweet, juicy strawberries topped with a crumbly, buttery topping that is perfectly golden brown and crunchy, but not as crunchy as a fruit crisp.
What Makes This Strawberry Crumble Recipe Great
This Gluten-Free Free Strawberry Crumble is the perfect summer dessert, offering a delicious blend of sweet and tangy flavors that highlight the star of the season: fresh strawberries!
The sweetness of the strawberries with the buttery crumble topping adds a delightful combination of flavor and texture. This dessert is not only easy to prepare but also versatile, allowing for creative variations with different fruit (think blueberry, raspberry, peach, and apple crumble).
This simple recipe has super simple ingredients and it is easy to whip up in advance or last minute! Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this flavor-packed recipe captures the essence of summer in every bite, making it a crowd-pleasing treat for any summer party or gathering! It is also oat free, nut free, and egg free, which makes it perfect for those with allergies.
Ingredient Notes
Crumble Topping
- gluten-free flour: I like King Arthur Baking 1:1 flour. You can also use regular all-purpose flour if you are not gluten-free.
- coconut sugar: You can substitute brown sugar if that's what you have on hand.
- maple syrup
- baking powder
- cinnamon
- sea salt
- melted butter: Use vegan butter for dairy-free.
Strawberry Filling
- fresh strawberries: I recommend using fresh berries, but if it's not strawberry season, frozen strawberries will work as well.
- chia seeds
- arrowroot starch/powder: Cornstarch will also work.
- maple syrup
- fresh lemon juice
- pure vanilla extract
How To Make Strawberry Crumble
Step 1
Preheat oven to 350 degrees F. Place all of the crumble topping ingredients in a large bowl except for the butter.
Step 2
Mix to combine.
Step 3
Add the melted butter.
Step 4
Stir until the flour mixture is crumbly.
Step 5
In a separate bowl, add in the sliced strawberries, arrowroot powder, maple syrup, lemon juice, and vanilla.
Step 6
Stir to combine and add the strawberry mixture to the bottom of the pan (use a 7×10-inch baking dish or a 9-inch (large) pie dish.
Step 7
Sprinkle the crumble mixture over the top of the strawberry layer so there are some small and large chunks. Spray with a bit of avocado oil, coconut oil, or other cooking oil (it helps it brown and crisp up).
Step 8
Bake for 35-40 minutes until the strawberry mixture is bubbling up around the edges. Serve warm topped with a scoop of ice cream. Enjoy!
Expert Tips
- This recipe works best using fresh strawberries. Frozen will work, but the consistency of the filling may be a bit more runny.
- To make this recipe dairy-free, substitute the butter for vegan butter. Because there are no eggs or other animal-based ingredients, if you use vegan butter this recipe will be fully vegan.
- Make this delicious dessert ahead of time if needed. Simply follow steps 1-4, then cover in plastic wrap and refrigerate until ready to bake. Let sit at room temperature for 10-15 minutes, then bake according to Step 8.
Serving Tips
Serve warm in a dish with a big scoop of vanilla ice cream, a dollop of whipped cream, or by itself!
Storage Tips
Store leftover strawberry crumble in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave and serve topped with ice cream.
Recipe FAQs
Don't over-mix the crumble topping. Make sure you incorporate the butter just enough to leave it crumbly. Also, don't skip the step of spraying the top of the topping with a little cooking spray so it crisps up while baking.
More Strawberry Desserts & Recipes
Strawberry Angel Food Cake Trifle
Easy Strawberry Crumble Recipe (Gluten Free)
Equipment
- 7×10 inch baking dish or 9-inch pie dish
Ingredients
Crumble
- 1.5 cups gluten free 1:1 flour, I like King Arthur Baking brand
- ½ cup coconut sugar
- 2 tbsp maple syrup
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 6 tbsp butter, melted – (use vegan butter for dairy free)
Strawberry Filling
- 2 lbs strawberries, sliced
- 2 tbsp chia seeds
- 2 tbsp arrowroot powder
- ⅓ cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Place all of the crumble topping ingredients in a bowl except for the butter. Mix to combine, then add the melted butter and stir until the mixture is crumbly.
- In a separate bowl, add in the sliced strawberries, arrowroot powder, maple syrup, lemon juice, and vanilla. Stir to combine.
- Add the strawberry mixture to the bottom of a 7×10 inch baking dish or a 9 inch (large) pie dish. Sprinkle the crumble mixture over top so there are some small and large chunks. Spray with a bit of avocado oil or other cooking oil (helps it to brown and crisp up).
- Bake for 35-40 minutes until the strawberry mixture is bubbling up around the edges. Serve warm topped with vanilla ice cream. Enjoy!
Notes
Expert Tips
- This recipe works best using fresh strawberries. Frozen will work, but the consistency of the filling may be a bit more runny.
- To make this recipe dairy-free, substitute the butter for vegan butter. Because there are no eggs or other animal-based ingredients, if you use vegan butter this recipe will be fully vegan.
- Make this delicious dessert ahead of time if needed. Simply follow steps 1-4, then cover in plastic wrap and refrigerate until ready to bake. Let sit at room temperature for 10-15 minutes, then bake according to Step 8.
Serving Tips
Serve warm in a dish with a big scoop of vanilla ice cream, a dollop of whipped cream, or by itself!
Storage Tips
Store leftover strawberry crumble in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave and serve topped with ice cream.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
My new favorite summer dessert!! Easy to make. Tastes delicious!! Love the crumble part on top!
Thanks Missy!
I made this with peaches first since we had a bunch. It was so good I made it the next day with berriEd! My family, who are sugarholics, loved it! Mary is by far my favorite food blogger. Her recipes never disappoint!
Thank you so much, Jen!
So easy and so delicious. The sweetness of the strawberries shines through but the crumble is also so good. Great option if you don’t prefer oats!
Thank you Stacy!
New favorite summer dessert! So easy and SO SO good!!
Thanks Kate!!
This dish is easy to make and so delicious!
Thanks Courtney!
DELISH! As soon as I saw the picture, I wanted to try this! Threw it together in no time, had all the ingredients on hand. Easy to follow and great ingredients! Loved this recipe. The whole family enjoyed it!
Thanks Becka! So glad you enjoyed it!
Adding this to my list of favorites! It was so easy to throw together and was absolutely delicious. I made this for a family gathering as a gluten free option and the whole family finished it off. Great flavor and just in time for strawberry season. 10/10!
Thanks Jill! So glad you enjoyed it!