This strawberry apple crumble is filled with fresh strawberries and mixed apples. It’s flavored with lemon zest and almond extract and topped with a buttery oat crumble topping.
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Apple and strawberry crumble is the perfect easy dessert for the spring and summer months! It’s made with a flavorful strawberry apple filling and topped with a crunchy, buttery crumble. It’s super easy to toss together and everyone loves it.
Enjoy it as is or with a scoop of ice cream for a delicious dessert for strawberry season!
For more delicious strawberry recipes, try strawberry mousse, strawberry white chocoalte chip cookies and strawberry and basil cake.
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Why This Recipe Works
- This strawberry and apple crumble is much easier than pie. Just mix the filling and topping together, combine and bake! If you love crumbles, be sure to try my peach pie with crumb topping.
- Apples and strawberries are delicious together! For more delicious strawberry recipes, try my strawberry cream cheese muffins and strawberry brownies.
- Apple and strawberry crumble is made with simple ingredients that most people have on hand just like my cherry pie bars!
- It’s naturally egg-free just like my sfouf recipe!
Ingredients
Below are useful notes about some of the ingredients for this apple strawberry crumble.
- 3 Apples: Use 3 medium peeled and chopped apples. I use a combination of Granny Smith, McIntosh, and or Cortland. Different types of apples add more variety of flavor. Be sure to also try my apple crisp cheesecake if you love apples!
- Strawberries: Strawberries add fresh tart, sweet flavor. Slice smaller strawberries in half. If strawberries are large, slice them in quarters. For another fruit dessert, try my apricot strudel recipe!
- Sugars: We’re using both granulated sugar and brown sugar. Use light or dark brown sugar. Make sure your brown butter is fresh.
- Butter: We are using cold unsalted butter for the crumble. The butter adds rich flavor and helps the topping stick together.
- Almond extract: Almond extract makes the filling extra flavorful.
- Sliced almonds: Sliced almonds add a little extra crunch to the topping. They have a rich, nutty flavor once baked.
- Cinnamon: Cinnamon adds a warm flavor to the topping. It’s especially delicious with the apples. If you love cinnamon and apple together, you’ll love my apple crumble muffins recipe!
- Oats: Use whole rolled oats or quick-cooking oats. Do not use instant oats. For another cozy recipe with oats, try my brown butter oatmeal cookies.
- Corn starch: Corn starch thickens the filling and keeps it from becoming soupy.
- 1 lemon: We’re using lemon zest and juice in the filling and a little zest in the crumble topping. Lemon enhances the fresh flavor of the fruit and brightens up the overall flavor of this dessert.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Instead of mixed apples, use all of one type of apple.
- Swap in quick cooking oats for rolled oats.
- Vanilla extract works in place of almond extract.
- To make this nut-free, leave out the almonds in the topping.
- You can swap in arrowroot starch in place of the cornstarch.
- Dark brown sugar can be used instead of light brown sugar.
- Serve with a scoop of ice cream on top!
Instructions
Step 1: (See photo 1 above) Add the apples, strawberries, granulated sugar, brown sugar, almond extract, lemon juice, lemon zest, salt and cornstarch. Toss until the fruit is well coated. Pour the mixture into an 8 inch square pan.
Step 2: (See photo 2 above) Combine the flour, oats, almonds, lemon zest, brown sugar, cinnamon, and salt. Work the butter into the mixture til the butter is the size of peas.
Step 3: (See photo 3 above) Sprinkle the crumble topping evenly over the fruit filling.
Step 4: (See photo 4 above) Bake at 350 degrees Fahrenheit for 45-50 minutes, until the sides filling is bubbly and the top is lightly golden brown.
Recipe FAQs
I recommend using fresh strawberries, but frozen strawberries can also be used. Do not thaw strawberries before baking.
Yes. Apples can have thick skin. I recommend peeling them.
Cover with plastic wrap and store this strawberry apple crisp in the refrigerator for up to 3 days.
Expert Tips
- For best flavor for this strawberry and apple crisp, use more than one type of apple.
- Use fresh, ripe strawberries.
- Plan to allow the crumble to cool for at least one hour before serving. This gives the liquid in the filling time to thicken.
More Recipes You Will Love
Strawberry Apple Crumble
Ingredients
Strawberry Apple Filling
- 1 pound (453.59 g) ripe strawberries quartered
- 3 (546 g) medium apples preferably 1 Granny Smith and 2 McIntosh or Cortland apples, peeled, cored and chopped into 1/2 inch cubes
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) brown sugar light or dark, packed
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- ⅛ teaspoon (⅛ teaspoon) salt
- 1 teaspoon (1 teaspoon) almond extract
- 3 tablespoons (24 g) corn starch
Crumble Topping
- ½ cup (113.5 g) unsalted butter cold, chopped into 1/2 inch cubes
- ¾ cup (83.33 g) all purpose flour
- ⅔ cup (54.05 g) old-fashioned whole rolled oats
- ½ teaspoon (½ teaspoon) baking powder
- 1 teaspoon lemon zest
- ¾ teaspoon (¾ teaspoon) cinnamon
- ¼ cup (55 g) brown sugar
- ⅛ teaspoon (⅛ teaspoon) salt
- ⅓ cup (30.67 g) sliced almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Butter an 8 inch square glass baking dish. Set aside.
- Peel the apples and cut them into 1/2” cubes. Wash and pat dry the strawberries. Remove the tops and slice strawberries in half. Cut them in quarters if they are large.
- In a large mixing bowl, add the apples, strawberries, granulated sugar, brown sugar, almond extract, lemon juice, lemon zest, salt and cornstarch. Gently toss until the fruit is well coated. Set aside briefly while you prepare the topping.
- In another large mixing bowl, combine the flour, baking powder, oats, sliced almonds, lemon zest, brown sugar, cinnamon, and salt. Add the cold cubed butter. Work the butter into the mixture with a pastry cutter or your fingertips til the butter is the size of peas.
- Stir the fruit filling one last time then pour it into the prepared baking dish. Sprinkle the crumble topping evenly over the fruit filling. Bake for 45 to 50 minutes until the sides filling is very bubbly and the top is lightly golden brown.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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Heidi
So delicious & so satisfying to make! My boys ate this dessert within hours. I’m so sad it’s gone already! We made ours in a pie dish since our 8×8 dish was being used & it worked great! Top with ice cream. The perfect summer dessert.
Natalie
Hi Heidi! Thanks so much for making this recipe and for your comment. I’m so happy it was such a big hit with your family! I appreciate you sharing your helpful recipe notes too and hope you have a fantastic day. XO Natalie
Alexandra Rees
Delicious! It got demolished in less than 24 hours by just two members my family. The other two didn’t get a look in 😂
The combination of strawberries and apples works so well, adds a nice sweetness but not overly so. I made double the crumble due to my family’s love of crumble topping; worked really nicely. Definitely recommend this recipe.
Natalie
Hey Alexandra, Oh yay haha I love to hear that this crumble did not last long in your house! Always best compliment! Thank you for your comment and recipe notes. Great idea to double the crumble too! Have a great day! XO Natalie
Sylvie
Made this recipe yesterday, and all I have to say is OMG it is amazing. Can’t thank you enough
Natalie
Aww love to hear that! Thanks so much for making it Sylvie!:)