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!
Preheat oven to 375 degrees F. Grease an 8x8 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.