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Capture the flavor of summer with this quick and easy strawberry crumble made with fresh or frozen strawberries and mixed spices under a ‘buttery’, crisp cinnamon streusel topping. A crowd-pleasing, dairy-free, vegan, optionally gluten-free strawberry dessert!

completed Easy Strawberry Crumble alongside plated slice and strawberries
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Quick and Easy Vegan Strawberry Crumble Recipe

Peak strawberry season is upon us, and we couldn’t help but throw together this easy strawberry crumble to capture the ‘taste of summer’ in a surprisingly cozy dessert. By combining tender, syrupy berries with cinnamon and pumpkin pie spice beneath a ‘buttery’, biscuity crumble topping, this easy vegan strawberry dessert blends summer and fall flavors for a truly moreish treat.

Better yet, like most crisps and crumbles, this strawberry crumble recipe is not only ridiculously easy to throw together in just minutes, but it costs next to nothing to prepare with its pantry staple ingredients list and is really easy to customize, too – with more fruit, changing up the spices, and more.

Either way, you’ve got a summer crowd-pleaser, perfect for family dinners, potlucks, parties, and more. We love to add it to our summery dessert rotation along with peach crumble pie, mixed berry crumb pie, and apricot crisp, though frozen berries will even allow you to enjoy it year-round.

The Ingredients

ingredients for Easy Strawberry Crumble measured out against a light surface

The Strawberry Crumble Filling:

  • Strawberries: It’s best to use fresh, ripe, juicy in-season strawberries, though frozen work, too.
  • Lemon juice: Fresh or bottled to balance the sweetness and add bright flavor. Add a little lemon zest, too, if preferred. Lime juice or orange juice will also work.
  • Sugar: We combined white and brown sugar for a delicious yet light caramel flavor. You could use unrefined sweeteners like raw cane sugar, coconut sugar, or date sugar, though. Sugar alternatives (like erythritol) also work, though extra cornstarch may be needed.
  • Thickeners: A small amount of flour and cornstarch (or arrowroot flour) thickens the strawberry juices into a wonderfully syrupy sauce.
  • Spices: (optional) We like adding cinnamon and pumpkin pie spice for a warm, full-bodied, complex flavor profile. Omit either (or both) if preferred, though, and use vanilla extract instead.

The Vegan Crumble Topping

  • Flour: You can use white all-purpose/whole wheat flour (or a 50/50 combination). For a gluten-free strawberry crumble, use an all-purpose gluten-free blend like King Arthur’s or Bob’s Red Mill. A 50/50 blend of regular and oat flour or almond flour also works.
  • Dairy-free butter: It’s best to use unsalted vegan butter, though lightly salted works too. Something like Miyoko’s or Earth Balance. Soft coconut oil may also work.  
  • Sugar: Just like the filling, we use a combination of white and brown sugar.
  • Spices: Cinnamon and a pinch of salt are delicious additions to the biscuity topping.

Alternatively, make more of a traditional oaty crisp topping for the strawberry crisp.

What could I add to a Strawberry Crumble?

It hardly requires any additional effort to adapt this strawberry crisp recipe in dozens of ways, including:

  • Adding more fruit: Some of our favorite combinations include:
    • Strawberry apple crisp
    • Strawberry blueberry crisp
    • Mixed berry crisp/crumble
    • Strawberry rhubarb crumble (canned or fresh in 1 ½-2-inch pieces)
    • Strawberry peach crumble (canned, fresh, or frozen)
  • Balsamic vinegar: Just a splash to add depth to sweet berry filling.
  • Fresh herbs: Both basil and mint complement strawberries and add a fresh twist to this sweet vegan strawberry dessert.
  • Cardamom: Just a tiny pinch for an even warmer, cozier flavor.
  • Nuts: Chopped walnuts, pecans, almonds, etc., add a toasty crunch to the crumble topping.  
  • Oats: Mix some rolled oats into the topping for a more classic strawberry crisp.
  • Vegan chocolate chips: Mix dairy-free dark or white chocolate into the topping for decadence.
  • Shredded coconut: To add to the topping for extra texture and flavor.

How to Make Strawberry Crumble

  • 1) First, preheat the oven to 375F/190C and grease an 8×8-inch baking dish.
  • 2) Then, in a medium bowl, combine all the crumble ingredients until it resembles a cookie dough consistency, then crumble it up into smaller pieces and set aside.
  • 3) Then, rinse and slice the strawberries in half and transfer them to a large bowl with the remaining filling ingredients (lemon juice, sugars, flour, cornstarch, and spices).  
  • 4) To assemble the vegan strawberry crumble, transfer the filling to the prepared baking dish (they should be right to the top, almost spilling out), and sprinkle over the crumble topping.
  • 5) Transfer the dish to the oven to bake for 50-55 minutes or until the strawberries are tender and bubbling beneath a crisp, golden-brown crumble topping.

If the topping is browning too quickly, loosely tent the dish with some foil.

  • 6) Finally, remove the baked vegan strawberry crumble from the oven and allow it to cool for at least 20-30 minutes (to allow the filling to thicken/set) before serving. Enjoy!

FAQs

Can I use frozen strawberries to make a crumble/crisp?

You can cook the strawberries directly from frozen in the crumble (which is best for their texture). It will have a softer filling and may require a little additional cornstarch, but it is still delicious.  

Can I make the topping more crispy?

First, it’s important to use cold vegan butter for the topping. Then, while baking, broil it for a few minutes at the end for extra crisp/crunch.

What is the difference between a strawberry crisp and a strawberry crumble?

Traditionally, the former contains oats in the topping. However, the terms have become practically interchangeable in recent years, so you can call this a strawberry crisp or crumble.

Top Tips for the Best Strawberry Crumble

  • Use the best strawberries: Strawberries vary in sweetness and are best when ripe and in-season. If you can’t find good-quality fresh berries, use frozen ones instead.
  • Sweeten to taste: To complement the flavor of the fruit, adjust the amount of sugar based on how sweet the fruit is naturally. I.e., sweet berries = less, tart = more.  
  • For a saucier filling: Reduce the cornstarch/flour in the filling.
  • Leave it to rest: After baking, it’s best to give it at least 20-30 minutes before serving. During this time, the strawberry crumble will cool, thickening the filling as it does, making it easier to serve.
completed Easy Strawberry Crumble alongside plated slice and strawberries

Serving Recommendations

You can enjoy this summery strawberry crumble alone (warm or at room temperature) or with:

How to Make Ahead and Store?

This vegan strawberry crumble preps and stores very well. Prepare and transfer the filling to the baking dish and store the crumble topping separately for 1-2 days. Before baking, bring both to room temperature for 20-30 minutes, add the topping, and bake. Alternatively, freeze the assembled, unbaked dish for 2-3 months.

Leftovers should be allowed to cool first, then stored covered/in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months.

You can reheat portions of the dessert in the microwave (1-2 minutes, though the crumble topping will be soft this way) or reheat larger portions in the oven at 350F/175C until heated through (around 15-20 minutes).

More Vegan Strawberry Recipes

Photos by Alfonso Revilla

Easy Strawberry Crumble

5 from 42 votes
Prep: 10 minutes
Cook: 50 minutes
Cool: 30 minutes
Total: 1 hour 30 minutes
Servings: 8
Capture the flavor of summer with this quick and easy strawberry crumble made with fresh or frozen strawberries and mixed spices under a buttery, crisp cinnamon streusel topping. A crowd-pleasing, dairy-free, vegan, optionally gluten-free strawberry dessert!

Ingredients 

For the crumble:

  • 1 cup of all-purpose flour
  • ½ cup of granulated sugar
  • ½ cup of packed brown sugar
  • ¼ teaspoon of salt
  • ½ teaspoon of ground cinnamon
  • ½ cup of melted vegan butter

For the strawberries:

  • 3 pounds of strawberries, halved
  • 2 tablespoons of lemon juice (optional)
  • ½ cup of granulated sugar
  • ¼ cup packed brown sugar
  • ¼ cup of flour
  • 2 tablespoons of cornstarch
  • ½ teaspoon of cinnamon
  • ½ tablespoon of pumpkin pie spice

Instructions 

  • Preheat oven to 375 degrees F. Grease an 8×8 baking dish.
  • In a medium bowl, mix together all the ingredients for the crumble. Use a fork to cut it until it resembles crumbs, and set aside.
  • In a large bowl, mix the strawberries, lemon juice (if using), sugars, flour, cornstarch cinnamon, and pumpkin pie spice.
  • Fill the baking dish with the strawberry filling. The strawberries should be filled to the top almost spilling out.
  • Evenly sprinkle the crumble topping over the strawberries and bake for 50 to 55 minutes, until golden brown. Let stand for 30 minutes to thicken up.

Notes

  • Use the best strawberries: Strawberries vary in sweetness and are best when ripe and in-season. If you can’t find good-quality fresh berries, use frozen ones instead.
  • Sweeten to taste: To complement the flavor of the fruit, adjust the amount of sugar based on how sweet the fruit is naturally. I.e., sweet berries = less, tart = more.  
  • For a saucier filling: Reduce the cornstarch/flour in the filling.
  • Leave it to rest: After baking, it’s best to give it at least 20-30 minutes before serving. During this time, the strawberry crumble will cool, thickening the filling as it does, making it easier to serve.

Nutrition

Calories: 406kcalCarbohydrates: 76gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 168mgPotassium: 320mgFiber: 4gSugar: 53gVitamin A: 23IUVitamin C: 102mgCalcium: 54mgIron: 2mg

Disclaimer: Although plantbasedonabudget.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. Plantbasedonabudget.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.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Baking
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 42 votes (32 ratings without comment)

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Comments

  1. 5 stars
    Wow! I’ve been dreaming of a spring/summer crumble and this is just perfection 🙂

  2. Pumpkin pie spice with strawberries? You also say to spread the topping over the apples, so I’m thinking you may have these two in the recipe by mistake. I’ll ck. back tomorrow to see if the recipe has changed.

    Otherwise, it sounds delicious!

    Caryl

  3. 5 stars
    We love a good crumble as dessert and this strawberry crumble was really delicious and easy to prepare. Certainly going to make it more often!

    1. Same! The crumble is the best and it turns out so so good! So glad you enjoyed it as well! 🙂

  4. 5 stars
    Always up for a vegan dessert and this one looks just perfect! Thank you for sharing this recipe. 🙂

  5. 5 stars
    This strawberry crumble turned out perfectly! I had to try it right away! The whole family loved it!