This strawberry crumble recipe is easy as can be! You only need 5 ingredients and a few minutes of assembly for the perfect summery dessert, with tender, syrupy strawberries and a crispy oat topping.

Strawberry crumble in ramekin with vanilla ice cream scoop on top

Strawberries are my favourite fruit, whether it’s in my 3-Ingredient Strawberry Banana Smoothie or Strawberry Jalapeño Salsa. But, if you’re on the hunt for an easy strawberry dessert idea, it doesn’t get much better than this easy strawberry crumble. It comes together in a snap, and aside from the strawberries, all of the other ingredients are kitchen staples that you probably already have on hand.

And don’t let the simplicity of this recipe fool you! This is the best way to enjoy fresh strawberries when they’re in season. They bake up tender and syrupy; the sugars concentrate, making them even sweeter, and the soft berries contrast perfectly with the crispy oat topping. 

This strawberry crumble is the kind of dessert you can easily whip up on a weeknight when you’re craving a treat, but it’s also impressive enough that you can triple the recipe and serve it for a party. Just don’t forget to add a scoop of your favourite vegan ice cream on top!

Looking for another easy dessert idea with fresh strawberries? Make this 7-Ingredient Strawberry Crisp recipe!

Why You’ll Love This Strawberry Crumble

There’s a lot to love about this strawberry crumble recipe! Here’s why I think you’ll be a big fan of it:

  • Sweet strawberry flavor. Freshly-picked strawberries are the star of the show here! If summer could be summed up in one taste, it would be these sugary berries covered in buttery oats.
  • Terrific texture. The soft, syrupy strawberries combined with the crispy, slightly crunchy oats make every bite of this dessert heavenly.
  • Simple ingredients. You only need 5 ingredients for this homemade crumble. It comes together in no time!
Overhead view of ingredients for strawberry crumble with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Sugar – You can use granulated sugar, or coconut sugar if you prefer.
  • All-purpose flour – This helps thicken the juices released by the strawberries.
  • Strawberries – Fresh strawberries are best, but frozen strawberries can also be used. Make sure that you add them in frozen though, not thawed.
  • Sea salt – This is technically optional, but it’s a great way to balance out the sweetness.
  • Oats – Old-fashioned oats are best.
  • Vegan butter – Use store-bought or homemade vegan butter.

How Can You Tell if Strawberries Are Ripe?

This recipe is all about the strawberries, so you want to pick good ones! Look for plump, brightly-colored berries that smell fragrant and sweet. Avoid strawberries that are mushy, wilted, or pale. Local strawberries are always superior to the giant strawberries they sell at the grocery store, which tend to be firmer (so they can withstand shipping) and blander.

Overhead view of strawberry crumble in ramekin

How to Make a 5-Ingredient Strawberry Crumble

Ready to enjoy a sweet, fruit-filled dessert? Here’s what you’ll need to do!

  • Prepare. Preheat your oven to 375°F.
Overhead view of flour mixture sprinkled over strawberries in bowl
Overhead view of macerated strawberries in glass bowl with wooden spoon
  • Macerate the strawberries. Whisk the sugar, flour, and sea salt in a mixing bowl. Add the strawberries and toss to coat them. Let the berries sit for 10 minutes to macerate.
  • Make the topping. In a second bowl, stir together the oats, remaining flour, and sugar. Slowly pour in the melted butter and stir until a loose crumble forms.
Overhead view of vegan strawberry crumble topping
Overhead view of unbaked strawberry crumbles
  • Assemble. Divide the strawberry mixture between two ramekins and sprinkle the oat mixture over the top.
  • Bake. Place the ramekins on a half sheet pan to catch any juices that bubble out and bake for 30 minutes. Cool for 10 minutes, then serve.
Two strawberry crumbles in ramekins on sheet pan

Tips for Success

These simple tips will help you make a perfect strawberry crumble:

  • Use the best berries you can find. Some people think crumbles, pies, and other baked goods are the perfect way to use fruit that’s bland or about to spoil, but fruit desserts are only as good as the fruit you use! Subpar strawberries will give you a subpar strawberry crumble.
  • Don’t over-mix the crumble topping. Once it holds together when you pinch it between two fingers, you don’t need to stir it anymore.
  • Be patient. It’s tempting to dig into your crumble right away, but the 10 minutes of cooling time allows all those divine strawberry juices to thicken to a syrupy consistency.
Overhead view of two strawberry crumbles in ramekins on half sheet pan

Substitutions & Recipe Variations

Feel free to get creative with this recipe and switch up the topping! Here are some ideas to get you started:

  • For the crumble. Try using chopped nuts, coconut flakes, or almond meal for different flavors and textures. You can also add some spices like cinnamon or nutmeg to the topping mixture.
  • For the strawberry filling. If strawberries aren’t your favorite, feel free to use other fruits like peaches or blackberries, or use a combination of in-season fruit.

Serving Suggestions

This strawberry crumble is delicious on its own, but it’s even better when topped with a dollop of whipped coconut cream, vegan vanilla ice cream, or even some vegan yogurt.

Strawberry crumble topped with scoop of vanilla ice cream

How to Store and Reheat Leftovers

Leftover strawberry crumble can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it in the microwave or a 350ºF oven when ready to eat, or enjoy it chilled. 

Can I Freeze Strawberry Crumble?

You can freeze this vegan strawberry crumble for up to 2 months. Thaw it overnight in the refrigerator before reheating or eating.

Overhead view of strawberry crumble in ramekins, with one topped with vanilla ice cream

Enjoy friends! If you make this vegan strawberry crumble, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

More Easy Fruit Desserts

Looking for more easy dessert ideas with fresh fruit? Check out these ones!

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Strawberry crumble in ramekin with vanilla ice cream scoop on top

5-Ingredient Strawberry Crumble

Servings: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
A sweet, syrupy strawberry crumble that's so easy to make! The perfect light, fruity dessert for summer.
5 (from 7 ratings)
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Ingredients

  • 2 1/2 tablespoons sugar, divided
  • 1/2 cup plus 1 1/2 tablespoons all-purpose flour, divided
  • 1 1/2 pounds strawberries, chopped
  • 1/2 teaspoon sea salt
  • 1/2 cup oats
  • 2 tablespoons melted vegan butter

Instructions 

  • Preheat oven to 375°F.
  • In a bowl, whisk together 1 1/2 tablespoons of the sugar, 1 1/2 tablespoons flour, and the sea salt. Add the strawberries and toss to coat. Allow to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.
  • In another bowl, mix together the oats, remaining 1/2 cup flour, and 1 tablespoons sugar. Add the melted butter bit by bit until a loose crumble forms. Don’t over mix it.
  • Divide the strawberry mixture evenly between two ramekins. Top with the oat mixture, dividing the topping equally between the two ramekins.
  • Place the ramekins on a half sheet pan to catch any juices that bubble out of the ramekin. Bake for 30 minutes. Allow to cool for 10 minutes before serving.

Notes

To store: Leftover strawberry crumble can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it in the microwave or a 350ºF oven when ready to eat, or enjoy it chilled. 
To freeze: You can freeze this vegan strawberry crumble for up to 2 months. Thaw it overnight in the refrigerator before reheating or eating.
Calories: 452kcal, Carbohydrates: 79g, Protein: 8g, Fat: 14g, Saturated Fat: 2g, Sodium: 678mg, Potassium: 627mg, Fiber: 10g, Sugar: 33g, Vitamin A: 41IU, Vitamin C: 200mg, Calcium: 65mg, Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton