This strawberry crumble (aka strawberry crisp) has perfectly sweet and tangy strawberries topped with a golden and crispy crumble. It’s so easy to make and the perfect way to use up fresh (or frozen) strawberries! The crumble has almond flour and slivered almonds for some extra added crunch and flavour. The almonds just work so well with the jammy strawberries! It’s perfect served warm with a scoop of ice cream or a dollop of whipped cream.
The crumble in this recipe doesn’t have rolled oats. It makes for a crumblier and more buttery crumble that pairs so perfectly with the sweet and tart strawberry filling. The slivered almonds give it so much texture.
I like to mix my strawberry filling directly in the baking pan for an extra shortcut. For the strawberry crisp you just mix together the dry ingredients, wet ingredients, and combine them until it forms a crumb. Top, bake, and serve!
Questions, Tips, and Tricks
I have successfully replaced the all purpose flour in this crumble with a 1:1 gluten free flour and it worked pretty well! It was a little more crumbly than with all purpose flour but worked great and was delicious.
The only dairy in this crumble is in the butter! Use a dairy free butter replacement instead – it worked really well for me! I also tried refined coconut oil and it worked ok. It turned out a little oily and too crumbly.
I used an oval baking dish that measured to be about 8” by 11”. You can use any similar sized baking dish – preferably not metal because the strawberries will taste a bit metallic. If you have smaller baking dishes you can divide the strawberry crumble between the two.
If you don’t want to use corn starch, you can replace it with all purpose flour. I prefer corn starch because it creates a clearer strawberry sauce. The flour will make it a little more cloudy but it will taste great just the same!
The consistency of the strawberry sauce in the crisp depends on the strawberries and how juicy or sweet they are. I used medium juicy strawberries in this recipe. The strawberry sauce will thicken as it cools. It makes the perfect sauce, especially when some melted ice cream mixes into it. Finger-licking good!
Skip to recipe card below for full ingredients and recipe.
Prep the strawberries by taking the tops off and cutting any larger ones in half. If using frozen strawberries, you don’t need to prep them. Place strawberries directly in the baking dish. Sprinkle the lemon juice evenly on top of the strawberries.
Mix together the corn starch and sugar so that the corn starch doesn’t form clumps. Sprinkle it over the strawberries and stir so that all of the strawberries are covered evenly.
If you don’t want to use corn starch, you can replace it with all purpose flour. I prefer corn starch because it creates a clear strawberry sauce.
To make the topping, combine the dry ingredients in a bowl. Combine the wet ingredients (butter and extracts) in a separate bowl.
Mix the two together until there are no dry bits of flour left and it clumps up.
Break apart the clumps and drop them over the strawberries, trying to cover as much surface area as possible. Do not pack the crumble down or it will be hard and tough.
Bake at 180°C (355°F) until golden brown and the filling is bubbling around the edges. This will take about 30-40 minutes. If it browns too quickly, tent it over with foil so that it doesn’t burn.
Let cool for at least 20 minutes after coming out of the oven. Serve warm with a scoop of ice cream or whipped cream. The strawberry sauce will thicken even more as it cools.
Check out my other easy desserts:
Happy Baking! x
Quick & Easy Strawberry Crumble with Almonds
- 8” by 11” or a similar sized oval baking dish (glass or ceramic)
- 1 kg strawberries fresh or frozen
- 1 tbsp lemon squeezed (about ½ lemon)
- ⅓ cup granulated sugar
- 3 tbsp cornstarch
- ½ cup almond flour
- 2 cups all purpose white flour 240 g
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ tsp sea salt
- ½ cup sliced almonds
- ¾ cup butter melted
- ¼ tsp natural almond extract
- 1 tsp pure vanilla extract
- Preheat the oven to 180°C (355°F)
- If using fresh strawberries: wash, dry, and take the leafy tops off. Cut any larger strawberries in half so that they are all roughly the same size. Place in 8” by 11” or a similar sized oval baking dish. If using frozen strawberries just place them into the baking dish.
- Drizzle the lemon juice on top of the strawberries.
- Mix together the granulated sugar and cornstarch in a separate container until even. Sprinkle on top of strawberries and mix until every strawberry piece is covered.
- Combine the almond flour, white flour, sugars, salt, and almonds in a separate bowl.
- Add the almond and vanilla extracts into the melted butter and stir.
- Add the melted butter mixture into the dry ingredients and mix until the mixture forms clumps and there are no dry bits.
- Evenly cover the strawberries with the crumble by breaking it apart with your hands and dropping it on top of the strawberries. Do not pack it down.
- Bake the crumble for 30-40, until the filling is bubbling around the edges and the top is golden brown. If the top browns too fast then tent it over with aluminum foil.
- Let cool for at least 20 minutes before serving – the strawberry sauce will thicken as it cools. Serve warm with a dollop of whipped cream or a scoop of ice cream.
Did you make this recipe? I would love to hear what you think in the comments below!
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