Simple Strawberry and Apple Crumble

This simple strawberry and apple crumble has lemony, cinnamon-spiced apples, fresh strawberries, and a rich, buttery streusel. With just a handful of basic ingredients, this is the perfect quick and easy dessert recipe to have on on hand for dinner parties and get-togethers with friends!

This morning I got out of bed, and like a little gremlin, scurried outside to assess the weather situation. It was just as I suspected: a little chilly, a tad breezy, with the scent of leaves in the air. But of course, by noon I was sweating and had the air conditioning running.

We’ve reached the Middle, which is that odd time in-between summer and autumn when my heart says pumpkin spice but my brain says it’s 84 degrees out. The time when summer berries are still juicy and flavorful but heirloom apples are making their way onto grocery store shelves.

So this year, I’m leaning into it. In-between baking ricotta strawberry lemon cake and cardamom apple cider donuts, we’re throwing the best of each season into a pie plate, adding a generous dose of buttery streusel, and serving it up with a scoop of ice cream. Let’s make a crumble!

I wake up thinking about crumble

When I was in pastry school, we used to make amazing apple crumble with juicy filling and crisp streusel. This recipe is inspired by the one I learned in school but it’s even better with a mix of apples and strawberries. This dessert gives off fall baking vibes, but you get all the perks of juicy summer berries!

• This dessert comes together in under an hour.
• With cinnamon, lemon, and vanilla, it’s cozy and delicious.
• It has a thick layer of streusel. I’m not here to play.
• It’s a simple dessert for a weekend baking project, but it’s also elegant enough to serve to dinner party guests.

Ingredients + variations

Fruit filling

• Apples – go for a good baking apple like Honeycrisp, Pink Lady, Granny Smith, Fuji, Jonagold, or a mix of different varieties.
• Strawberries – look for juicy, sweet summer strawberries. The sweeter the better!
• Brown sugar – this will add sweetness and a caramelized flavor to complement the apples.
• Flour – a bit of all-purpose flour will thicken the filling, giving it a juicy, jammy consistency.
• Lemons – lemon zest will add a nice citrus note. And the lemon juice will add a bit of tartness and keep the apples from discoloring!
• Vanilla extract – I add vanilla extract to just about any baked good for depth and extra flavor.
• Spices – cinnamon, cardamom, and nutmeg will add cozy autumn flavors.
• Kosher salt – to offset the sweetness just a bit.

Fresh or frozen berries will work in this recipe. But if you’re using frozen berries, think about adding 1-2 Tablespoons (8-16 grams) of cornstarch to the filling. This will help thicken up any extra liquid that the frozen strawberries might be holding!

Streusel topping

• Flour – all-purpose flour will work as the base for the streusel topping.
• Quick-cooking oats – to add a bit of texture and nuttiness. If you’re not a fan of oats, you can replace them with equal parts all-purpose flour.
• Sugar – regular white sugar will sweeten the streusel.
• Brown sugar – to add a nice caramelized note and extra sweetness!
• Cinnamon – this is optional, but cinnamon adds extra flavor.
• Unsalted butter – melted butter will bind everything together, creating a crumbly texture.
• Kosher salt – just a pinch of salt keeps this dessert from being too sweet.

Directions

Fruit filling

1. Start by combining the diced apples and strawberries in a large bowl.
2. Add the brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, cardamom, nutmeg, and a pinch of salt.
3. Stir until the sugar is dissolved and there are no more dry spots.

Streusel topping

1. In a small bowl, combine the all-purpose flour, quick-cooking oats, sugar, brown sugar, cinnamon, and salt.
2. Pour the melted butter over the flour-sugar mixture.
3. Use a fork to mix everything together until the topping is crumbly.

Assemble & bake

1. To assemble the crumble, start by tipping the filling into a deep 9” pie plate.
2. Evenly sprinkle the crumble mixture over the top of the fruit.
3. Bake the crumble at 350°F (177°C) for 45-50 minutes until the top is golden-brown.

Don’t forget toppings

I mean, crumble is good on its own. But it’s even better with a scoop of ice cream or some whipped cream! Try topping the strawberry apple crisp with:

• Vanilla ice cream or custard
• Whipped cream
• Bourbon butter pecan ice cream
• Easy strawberry coulis
• Caramel sauce

Refrigerate & freeze

First, wait until the crumble is completely cool. Then, cover the pan tightly with tinfoil and refrigerate for up to 3 days. I do not recommend making the crumble in advance, because the topping will get a bit soggy.

You can also freeze the unbaked crumble for later! Just assemble the crumble in a freezer-safe pan and double-wrap it in tinfoil. Freeze for up to 3 months.

Reheating crumble

To reheat the crumble, scoop it into an oven-safe container. Cover with tinfoil and bake at 350°F (177°C). For individual servings, bake it for about 10 minutes, until hot in the middle. If you’re reheating a large portion, reheat it for 20-25 minutes.

If you want to bake the crumble from frozen, preheat the oven to 350°F (177°C). Tent the pan loosely with foil and bake for about 20 minutes. Then, uncover and bake for another 20-30 minutes until the filling is bubbly and the top is golden-brown.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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