Strawberry Apple Crumble

I would take a fruity dessert over ice-cream any day, but why not combine the two: Strawberry Apple Crumble (Crisp) with a few scoops of classic vanilla ice-cream, sounds dreamy, right? 🫶

 It’s gonna be buttery, crisp and biscuity, and absolutely irresistible. Ready to give it a try?

What you’ll love about this recipe

Let’s be real, classic crumble toppings can get a bit soggy and sandy, right?

Not today, this one’s different!!

It may sound like a challenge to create a super crunchy crumble topping for my strawberry apple crumble, that stays perfect, even after baking. But I assure you that is not!

1. Crunchy crumble topping: I bake this separately, this guarantees the crunch factor!
2. Less washing up: bake the fruit straight in the oven-proof dish, no need to stew the fruit first.
3. Wholesome ingredients: just straight up fresh seasonal fruit (but frozen is a great second choice) and oats bring a healthy kick to this otherwise indulgent dessert recipe.
4. Pretty colors: the strawberries have imparted their jewel like pink to the apples, it was so joyful to see.
5. Versatile: Enjoy it warm with ice cream, custard or yogurt, or cold as a delightful dessert.
6. Comforting: The sweet and tangy fruit filling combined with the buttery crumble is pure indulgence.
7. Flexitarian-friendly: This recipe can easily be adapted to suit different dietary needs (see variations below).

Watch how to make my apple and strawberry crumble

Ingredients you’ll need

• For the Fruit Base
  • Apples, peeled and cubed – I use Granny Smith apples, they keep their shape and are slightly tangy. As much as Honeycrisp or Cox variety or any other that are great for pies (keep their shape), although there are quite a few experiments on the web.
  • Strawberries, hulled and quartered – I use fresh English strawberries, it seems their season is long this year.
  • Sugar – Granulated or Demerara, it really suits a crumble.
  • Butter
• For the Crumble Topping
  • Plain flour (or all-purpose flour)
  • Butter
  • Oats – I use organic rolled oats, I encourage you to try using organic whole oats as much as possible, remember I’m a food scientist so I see all those pesticide testing results 😧.
  • Demerara sugar – adds a wonderfully sweet crunch to the topping.
  • Salt – a touch of salt enhances that sweetness, I add it to all my desserts.

How to make strawberry apple crumble (step-by-step)

Pro Tips

• Separate baking: For a crispier crumble, bake the topping separately before adding it to the fruit. Let it cool down, then break it up with a wooden spoon or even your hands before topping the baked fruit.
• Do NOT use ! You want to avoid thickeners, like flour or cornstarch, because it reduces the flavor of the fruit filling and can make it grainy or gloppy.
• If you want more sauce, reduce the time of the fruit baking by 5 minutes.

What to serve with strawberry apple crumble

• Vanilla ice-cream, what else? 😉It has to be Madagascan vanilla for us, a lovely classic flavor, you cannot go wrong with.
• But this is a healthy flexitarian food blog I hear you say: indeed, keep it light and fresh with a dollop of Greek yogurt. Feed those friendly gut bacteria happy!
• I am a sour cream or Crème fraîche addict, breaking that sweetness down with a touch of tangy works every time.
• More fresh strawberry slices!!!
• If you make this in the fall or winter, custard is such a comforting addition! Yum! 😋
• And if you love the streusel top, you will love my apple crumble tarts or my strawberry rhubarb oatmeal muffins. Like I said, plenty of fruity desserts here 🤗.
• Leftovers: Store in an airtight container for up to 2 days. Reheat gently before serving. It might not be as crunchy. I have also frozen the leftovers in an airtight container and defrosted for 2-3 minutes in the microwave, they turned out to be as delicious and kept their texture.

variations and substitutions

• This is a VEGETARIAN recipe, for a VEGAN option, replace the butter with a vegan butter alternative.
• Fruit: Experiment with different fruits like pears, blackberries, or a mix of summer berries and even plums.
• Sweetness: Adjust the sugar amount, I suggest dropping the amount by 15 g will still taste like a dessert.
• Nuts: Add chopped nuts like almonds or walnuts to the crumble topping for extra crunch. I had some nibbed almonds in the cupboard, I’ll make sure to add some next time I bake this, they will make a great textural choice.
• Gluten free: I have not tried, but you may be able to replace the flour with a gluten free option and I know you can find gluten free oats in the supermarket. Leave me a comment if you do! 😊

I hope you agree: the crispy crumble topping is a game-changer. This strawberry apple crumble is the perfect balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream, such a classic, or keep it light and fresh with a dollop of Greek yogurt. Let me know in the comments which way you prefer it!

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recipe FAQ

Strawberry Apple Crumble Recipe

Flossie

This strawberry apple crumble is perfect! Oozing fruity flavors and a crunchy, biscuity topping that's absolutely irresistible!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Crumble topping baking 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Baking, Breakfast, Brunch, Dessert

Cuisine british

Servings 6 servings

Equipment

• 1 ceramic baking dish pie dish, to bake the fruit
• 1 Sheet pan to bake the crumble topping
• 1 Chopping board for preparing the fruit
• 1 pairing knife
• 1 medium bowl to mix the crumble topping in
• 1 scale

Ingredients

  

For the fruit base:

• 3 large or 5 medium apples peeled and cubed (approximately 500 g)
• 220 g strawberries hulled and quartered
• 75 g granulated or demerara sugar
• 50 g butter plus more to butter the dish

For the crumble topping:

• 100 g plain flour all purpose
• 60 g butter fridge cold, cubed
• 50 g oats rolled oats
• 60 g demerara sugar
• 3 g salt

Instructions

 

Bake the fruit

• Preheat your oven to 190°C fan (375°F). Butter a baking dish.
• Peel and cube the apples. Hull and quarter the strawberries.
• Pour the fruit into the prepared baking dish. Sprinkle the sugar evenly and dot with the butter.
• Bake for 25-30 minutes giving the fruit a gentle mix to coat well with the juices. Set the baking dish aside while you are making the crumble topping.

Make the crisp (crumble topping)

• Preheat the oven at 190°C or 375 ℉.
• In a medium bowl, make the crumble by mixing flour and cold, cubed butter together with a butter knife to avoid the butter getting too soft.
• Finish the crumble by rubbing it with the tips of your fingers briefly until they resemble breadcrumbs. Add the sugar, salt and oats and mix.
• Tip the crumble on a parchment paper on a baking tray and turn the temperature down at 175°C or 350 ℉ fan. Bake for 10 minutes.
• Take the crumble out of the oven and set aside for 5 minutes or so until is cooled down.
• Once it’s cool to the touch, you can crumble it further as it will have set in a crunchy biscuit like sheet.

Assemble the crumble

• Add the crumble topping to the baked fruit, covering evenly.
• Bake in the preheated oven at 190°C fan or 375 ℉ for another 10 minutes, or until the crumble is golden brown and the fruit is bubbling.
• Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt.

Video

Notes

You don’t have to be very precise with the fruit. More fruit is fine, as long as it covers the bottom of your dish.

I used quite a large baking dish (30 cm x 25 cm or 12 inch x 9.5 inch), but an 8×8″ will work well too.

If you like more juices, finish the fruit baking 5 minutes earlier.

Keyword apple and strawberry crumble, apple strawberry crumble recipe, strawberry and apple crumble with oats, strawberry apple crisp

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