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Strawberry crumble served up in a bowl and a plate with cream in a jug

Strawberry Crumble

Seriously tasty strawberry crumble full of plump juicy strawberries topped with a golden almond buttery crumble.
Course Dessert
Cuisine British
Keyword strawberries, strawberry crumble, strawberry dessert
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 6
Calories 429kcal
Author Sasha


For the fruit filling

  • 600 g strawberries hulled and halved (5-6 cups halved)
  • 4 teaspoons sugar (20g)
  • 4 teaspoon cornflour (24g)
  • 1 tablespoon vanilla extract
  • 50 g white chocolate cut into chunks

For the Crumble



  • Preheat the oven to 180C (350F). Whilst the oven is heating, stir together the all purpose flour, almond flour, sugar. Rub in slightly softened butter until fully combined (should leave clumpy bits), then stir through flaked almonds.
    100 g plain flour, 100 g almond flour, 80 g sugar, 100 g butter, 40 g flaked almonds
  • In another bowl, place the hulled and halved strawberries and add the sugar, cornflour and vanilla extract and stir together until all the strawberries are fully coated.
    600 g strawberries hulled and halved, 4 teaspoons sugar, 4 teaspoon cornflour, 1 tablespoon vanilla extract
  • Place the strawberry filling mix into an oven proof dish then sprinkle with white chocolate chunks.
    50 g white chocolate
  • Pour the crumble mixture over the top of the filling. It may look like a lot, but it will cover it completely and also allow for a crumbly topping.
  • Bake for 40-45 minutes in the preheated oven until golden and brown and the strawberry filling is bubbling up around the edges.
  • Leave to stand for 5-10 minutes before serving with cream or ice cream.


  1. Make sure there is enough crumble mix as if it falls too much down around the fruit filling, it will go soggy
  2. If the crumble is getting a bit too brown you can place over the top a piece of foil to prevent the top from burning
  3. If you make a smaller version, it will take less time - around 30 minutes.
  4. Cup measurements are provided but for greater accuracy, I highly recommend using a scale when baking, if you have one. I use this digital scale.
  5. Storage instructions: I recommend eating this on the day that it is made; however if you do have any leftovers, leave to cool and cover and store in the fridge for 1-2 days. Reheat in an oven preheated to 180C/350F until piping hot, about 15 minutes. I do not recommend freezing the baked crumble, but you could freeze the unbaked crumble topping in a freezer-safe container for up to 3 months. 


Calories: 429kcal | Carbohydrates: 46.5g | Protein: 5.5g | Fat: 19.7g | Saturated Fat: 10.1g | Cholesterol: 37.6mg | Sodium: 11.1mg | Fiber: 3.2g | Sugar: 27.4g | Vitamin A: 115.9IU | Vitamin C: 58.8mg