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–+ servings
Apple and strawberry crumble with ice cream on top in a small serving dish.

Strawberry Apple Crumble

Amanda
This strawberry apple crumble is super easy and satisfying!! Juicy and tender apple and strawberries topped with a buttery crumble, so good!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 10-12 inch baking dish
  • Measuring cups and spoons
  • Mxing bowls
  • Knife for cutting fruit
  • Apple peeler

Ingredients
 

*You can cut this recipe in half and bake it in a 9 inch pie dish if preferred, just follow the instructions as written

Crumble Topping

  • ⅔ cups (148 grams) unsalted butter softened, room temperature
  • ¾ cup (155 grams) light brown sugar packed
  • ¼ cup (50 grams) granulated sugar
  • 1 and ½ teaspoons cinnamon
  • 1 cup (130 grams) all purpose flour
  • 1 cup (111 grams) old fashioned oats can also use quick oats
  • ½ teaspoon kosher salt

Fruit Filling

  • 4 cups strawberries hulled and cut ¼ inch slices
  • 3 cups apples peeled and cut ⅛ inch slices ( I like Honeycrisp)
  • 1 teaspoon vanilla extract
  • ½ lemon juiced
  • 6 tablespoons light brown sugar, packed add more if fruit is tart
  • 3 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions
 

Topping

  • Preheat the oven to 350°F. Grease a 12 inch baking dish or similar sized dish (9X13 works too)
  • Combine the dark brown sugar, flour, granulated sugar, salt, cinnamon, and oats.
  • Add the softened butter over the dry ingredients. Mix until combined and all the dry is absorbed into the butter and creates medium and large crumbs. You can use your hands or a pastry cutter. Set aside.

Fruit Filling

  • Combine the sliced apples, strawberries, lemon juice, and vanilla until mixed thoroughly.
  • Mix together the cinnamon, cornstarch, and dark brown sugar. Pour over the fruit mixture, mix until coated and combined.
  • Pour into the baking dish. Top with the crumble, making sure it's coating the top evenly.
  • Cover with foil, position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 25 minutes. Take the foil off and bake for another 30 minutes. The filling should be bubbling around the sides and the crumble should be deep golden brown. Don't over bake or else the big crumbs will melt and lose their texture.
  • Serve with vanilla ice cream for the best experience!
  • See storage in notes.

Notes

Cover the Crumble with Foil. To prevent the crumble topping from over browning or burning during baking, cover it loosely with aluminum foil for the first 20 minutes of baking. This will allow the fruit filling to cook and soften without the risk of the topping becoming too dark. After 20 minutes, remove the foil to allow the crumble to crisp up and achieve that perfect golden brown finish.
Add Salt to the Crumble. Don't overlook the importance of salt in the crumble topping! Adding salt helps to balance the sweetness of the sugar and enhances the overall flavor of the dessert.
Storage
Room Temperature
The crumble can be left out on the counter for one day.
Refrigerator
Cool Completely. Allow strawberry crumble to cool completely at room temperature before attempting to store it. This prevents condensation from forming, which can lead to a soggy topping. I like to cover the plate loosely with foil to prevent the topping from getting wet. It will. keep up to 4 days.
Freezer
After it has cooled down, store in an airtight container for up to 2 months.
Reheating
Place in the microwave to get warm or place in a 350°F oven for 15-20 minutes.
Crumble Topping adapted from TastesBetterFromScratch
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.