This easy strawberry crumble has jammy strawberries covered with a golden, crisp almond crumble topping. The crumble has almond flour and slivered almonds for some extra added crunch and flavor. The almond flavor and texture work so well with the refreshing strawberries! It’s perfect served warm with a scoop of ice cream or a dollop of whipped cream.
🍓 Why you'll LOVE this recipe
- Easy: The strawberry filling is mixed directly in the baking pan, and the topping comes together super quickly.
- No oats: This is different from a strawberry crisp because it doesn't have any oats in it.
- Almond crumble: The topping has sliced almonds and a bit of almond flour for extra flavor and crunchy texture.
This tanghulu recipe makes the perfect crunchy strawberry treat!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Strawberries: Fresh or frozen strawberries work great!
- Cornstarch: This is for thickening the strawberry filling. You can also use arrowroot starch or flour instead, but I prefer cornstarch because it creates a clear strawberry sauce.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Almond flour: Ground almonds give the crumble a crumblier, buttery texture and almond flavor!
- Sliced almonds: These give the topping more texture and a different kind of crunch. You can also use your favorite kind of chopped nuts instead.
- Almond extract: This is what will give the crumble all of that almond flavor.
If you have any leftover strawberries, try this easy strawberry galette. It has a crunchy crust and lots of jammy strawberries.
👩🍳 How to make strawberry crumble
Step 1: Stir cornstarch and sugar in a separate bowl. Add strawberries into the baking dish and drizzle with lemon juice. Add the sugar and cornstarch mixture on top of the strawberries. Stir to coat evenly.
Step 2: In a separate bowl, combine all of the dry ingredients, then add the wet ingredients into the dry one by one. Mix to form a crumbly mixture.
Step 3: Top the strawberries with the crumble and bake in an oven preheated to 355°F (180°C) for 30-40 minutes until the filling is bubbling and the topping is golden and crisp.
Tent with aluminum foil if it's browning too fast to prevent burning.
Step 4: Let the strawberry crumble cool for at least 20 minutes for the filling to thicken up. Serve warm with a scoop of ice cream or some whipping cream.
✔️ Expert Crumble Tips
- Use a non-metal baking dish: This will prevent the strawberries from having a metallic flavor.
- Bake the crumble until you see the filling bubbling around the edges. This ensures that the starch is activated and that the filling will thicken.
- Prevent burning: If the top of the crumble is browning too quickly, tent it loosely with a piece of aluminum foil.
- Let the crumble cool for at least 20 minutes before serving. As it cools, the filling will thicken some more.
🥄 Make ahead and storage
The crumble can be made ahead and stored, covered, in the fridge for 3-4 days. Reheat it in the oven to crisp up the topping again.
❔ Can I use other fruit and berries?
Yes you can! Depending on how juicy the berries and fruit are, your filling might be thicker or looser. But it will still be delicious. For example, a blueberry almond crumble would be so delicious.
📖 Recipe FAQs
I've 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 well too.
I used an oval baking dish that measured to be about 8” by 11”. You can use any similar sized baking dish. I don't recommend using a metal baking pan because the strawberries will taste 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!
🍰 More related recipes
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- 8” by 11” oval baking dish or similar sized non-metal dish
- 35 oz strawberries 1 kg, fresh or frozen
- 1 tablespoon lemon juice squeezed (about ½ lemon)
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup almond flour ground almonds
- 2 cups all purpose flour 240 g
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon sea salt
- ½ cup sliced almonds
- ¾ cup unsalted butter melted and cooled to room temperature
- ¼ teaspoon natural almond extract
- 1 teaspoon 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.35 oz strawberries
- Drizzle the lemon juice on top of the strawberries.1 tablespoon lemon juice
- 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.⅓ cup granulated sugar, 3 tablespoons cornstarch
- Combine the almond flour, all purpose flour, sugars, salt, and almonds in a separate bowl.½ cup almond flour, 2 cups all purpose flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon sea salt
- 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.½ cup sliced almonds, ¼ teaspoon natural almond extract, 1 teaspoon pure vanilla extract, ¾ cup unsalted butter
- 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 minutes, 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.
- Use a non-metal baking dish.
- Bake the crumble until you see the filling bubbling around the edges for it to thicken properly.
- Prevent burning by tenting the top with aluminum foil if it's browning too quickly.
- Let the crumble cool for at least 20 minutes.