Strawberry Apple Crumble
Strawberry Apple Crumble combines juicy strawberries with tart apple for the perfect fruit crisp. I like how the apples are a less watery fruit and they help thicken the juices from the berries. The bright tart flavors are perfectly complimented with a crisp and buttery crumbly topping just asking to be served a la mode with a scoop of vanilla ice cream . This is my new favorite spring and summer dessert for when berries are in season!
Why make this recipe:
- It comes together easily and turns out great every single time.
- Unlike a standard strawberry crumble recipe, the apples create an extra thick filling so it isn’t as watery. (I usually need taopica to thicken berry recipes but the apple helps counter the juiciness!)
- Apples add a little bit of sweetness to a typical strawberry dessert.
Ingredients needed for Apple Strawberry Crumble:
- Apples, diced
- Fresh strawberries
- Butter
- All purpose flour
- Rolled oats
- Cinnamon
- Brown sugar
- Lemon juice and zest
- Corn starch
- Vanilla ice cream or whipped cream for topping
Supplies needed:
- Mixing bowls
- 8×8 baking dish or 9 inch pie dish
The Process:
- In a large mixing bowl combine the diced apples and sliced strawberries. Toss with lemon juice, brown sugar, and corn starch.
- Pour fruit into pie dish and gently press down.
- In a medium bowl stir together the dry ingredients: flour, oats, remaining brown sugar, cinnamon and salt. Stir in the melted butter until crumbly.
- Sprinkle oat crumble mixture over the fruit, and bake in a preheated oven on top of a sheet pan to catch any drips.
- When the crumble is done the topping will be golden brown and the fruit will be bubbly along the edges. If the topping gets browned too quickly you can loosely tent it with aluminum foil.
- Let crumble cool for 20-30 minutes before serving with a scoop of vanilla ice cream or whipped cream if desired.
- Leftover crumble can be covered tightly with plastic wrap and stored in the fridge for up to a week or at room temperature for 2 days.
What Apples should I use?
I say overall it’s best to use the best apples you can find, I like honey crisp or granny smith apples for this recipe though. If you want something sweeter I suggest golden delicious apples or pink lady apples.
Can I make individual portions?
Sure! Divide the fruit and topping into small ramekins and bake until the topping is golden and the filling is bubbly.
Want to make this dessert more healthy and breakfast friendly?
Sweeten the fruit filling with maple syrup instead of brown sugar. You can use the same amount as called for, but I would probably start with 1/4 cup and go up from there after tasting.
For the topping: you can use coconut oil instead of butter and coconut sugar in place of the brown sugar to make a healthier crumble topping. Top with greek yogurt for a delicious breakfast!
Other favorite Fruity desserts:
Favorite Apple desserts:
Favorite Strawberry desserts:
Strawberry Apple Crumble
A simple strawberry apple crumble that comes together quickly and turns out every time.
Ingredients
- 2 medium apples, peeled and diced (280 g)
- 2 1/2 cups of sliced strawberries (375 g)
- 1/3 cup light brown sugar (65 g)
- 1 tablespoon lemon juice (15 g)
- 1 teaspoon lemon zest (2 g)
- 2 tablespoon cornstarch (16 g)
- 1/4 teaspoon kosher salt (1 g)
Topping:
- 1/2 cup all-purpose flour (63 g)
- 1/2 cup old-fashioned oats (50 g)
- 1/2 cup light brown sugar (100 g)
- 1/2 teaspoon ground cinnamon (2 g)
- 1/4 teaspoon kosher salt (1–2 g)
- 4 tablespoons unsalted butter, melted (57 g)
Instructions
- Preheat oven to 350°F. Butter a 9-inch pie dish.
- In a large bowl, combine the apples, strawberries, brown sugar, lemon juice, lemon zest, cornstarch, and salt. Toss well and transfer to the prepared dish.
- In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
- Stir in the melted butter until crumbly. Squeeze some of the mixture in your hands to create larger clumps.
- Scatter the topping evenly over the fruit.
- Bake for 40–48 minutes, until the fruit is bubbling and the topping is golden brown.
- Cool for 20–30 minutes before serving.