This apple strawberry crumble is bursting with so many delicious flavors from the cinnamon and sugar coated apples and strawberries, and the buttery, oat crumble top. Serve with a scoop of vanilla ice cream or whipping cream for the perfect dessert.
Apple Strawberry Crumble is the perfect mix of sweet and tart from the apples and berries, with the perfect texture of softened fruit and crunchy crumble top. And the best part is it’s so quick and easy to make!
If you love simple strawberry desserts in the spring and summer time, you should try my Chocolate Dipped Strawberry Shortbread Cookies, or my Easy Strawberry Turnovers. Or my personal favorite is my Strawberry Buttermilk Almond Cake that is a single layer cake using fresh strawberries.
WHY YOU WILL LOVE THIS
SIMPLE TO MAKE– I love a quick and easy dessert that doesn’t require much work other than mixing a few ingredients together.
CAN BE MADE AHEAD– This crumble can be made ahead and either stored in the fridge or freezer until ready to serve. Simply rewarm in an oven for 10-15 minutes at 350.
SWEET & TART– Depending on what apples you use you can get a little bit of both flavors from a tart apple and the sweet strawberries.
- APPLES- You do not have to peel the apples, but I think it’s better without the skin. I also find that cutting chunks instead of slices keeps the apples more stable once baked.
- STRAWBERRIES- Using fresh is preferred because they will let out less juice when being baked. If using frozen make sure they are completely thawed and squeeze out any excess juice before.
- CORNSTARCH- This is a thickening agent so that it isn’t too juicy. You can substitute flour if you don’t have cornstarch.
- OATS- I use old-fashioned oats, but quick oats will work fine for this also.
- BUTTER- Once you have melted your butter allow it to cool before mixing.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 350 F. Grease a 9″ pie plate or baking pan and set aside.
STEP TWO: Make the Topping. In a bowl, combine flour, oats, sugars, cinnamon and salt. Pour in your melted butter and mix until incorporated and mixture resembles wet sand. Add to the refrigerator and proceed to making the filling.
STEP THREE: Make the Filling. Slice strawberries and peel and cut apples and add to a bowl. Zest and juice part of a lemon and add brown sugar, cornstarch, cinnamon and salt. Toss together gently until all of the fruit is covered with sugar mixture. Add to a 9 inch pie pan or baking dish.
STEP FOUR: Bake. Remove topping from refrigerator and sprinkle on top of apple/strawberry mixture. Cover with tinfoil and bake for 20 minutes, remove tinfoil and continue baking for another 15-20, or until topping becomes golden brown and the filling is bubbling around the edges.
EXPERT BAKING TIPS
I recommend peeling your apples, but you are welcome to leave the skin on if you prefer. I like having the whole apple feel softer once baked.
This can be made gluten free if you use gluten free oats and flour.
Melting the butter before will help to insure that it is evenly distributed throughout the topping. You can also cut in cold butter like you do in pies.
The right ratio of dry ingredients to butter is the most important way to keep it from getting soggy, and it’s also important to bake low and slow. That is why I have you cover with tinfoil for the first bit, so the topping doesn’t brown too much.
Using either cornstarch or flour is the important key ingredient in the filling to make sure it isn’t too juicy from the fruit.
The best way to tell that your crumble is done baking is when the outside liquid starts to bubble. You also want the top to be a light golden brown.
STORING AND REHEATING
Apple strawberry crumble can be wrapped tightly with saran wrap or tinfoil and stored in the fridge for 3-4 days. You can also store it in an airtight container in the freezer for 3 months. Just make sure you allow it to get to room temperature before reheating or serving.
You can reheat your crumble in the oven for 10-15 minutes at 350. Or you can also place single servings into the microwave for a quick 20-30 seconds to rewarm.
OTHER CRUMBLE AND CRISP RECIPES TO TRY
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Apple Strawberry Crumble
For the Filling:
- 2 large apples peeled and chunked
- 2 cups strawberries sliced
- 2 tsp lemon juice and some zest
- ¼ cup dark or light brown sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp salt
For the Topping:
- ½ cup all-purpose flour
- ¾ cup old-fashioned oats
- ⅓ cup dark or light brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ⅛ tsp salt
- 4 tbsp melted butter
- Preheat oven to 350 F. Grease a 9" pie plate or baking pan and set aside.
- Make the Topping: In a bowl, combine flour, oats, sugars, cinnamon and salt. Pour in your melted butter and mix until incorporated and mixture resembles wet sand. Add to the refrigerator and proceed to making the filling.
- Make the Filling: Slice strawberries and peel and cut apples and add to a bowl. Zest and juice part of a lemon and add brown sugar, cornstarch, cinnamon and salt. Toss together gently until all of the fruit is covered with sugar mixture. Add to a 9 inch pie pan or baking dish.
- Remove topping from refrigerator and sprinkle on top of apple/strawberry mixture. Cover with tinfoil and bake for 20 minutes, remove tinfoil and continue baking for another 15-20, or until topping becomes golden brown and the filling is bubbling around the edges.