Print

Strawberry and Apple Crumble

A serving of strawberry apple crumble on a plate with a scoop of ice cream and two spoons.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Juicy summer strawberries and crisp fall apples come together beautifully beneath a crispy oat topping in this warm fruit crumble.

  • Author: Alexandra
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: one 9" square pan 1x
  • Category: crisps and crumbles
  • Method: baking
  • Cuisine: American

Ingredients

Scale

Strawberry Apple Filling

  • 16 ounces (4 cups) peeled and chopped apples
  • 16 ounces (approx 3 1/4 cups) chopped strawberries
  • 4 5/8 ounces (2/3 cup) granulated sugar
  • 2 1/8 ounces (1/2 cup, spoon and level) all-purpose flour
  • 1 1/2 tablespoons lemon or lime juice

Crumble Topping

  • 5 ounces (10 tablespoons) unsalted butter, cubed
  • 7 1/2 ounces (1 cup, packed) brown sugar
  • 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
  • 4 ounces (1 cup) pecans, finely chopped
  • 2 7/8 ounces (1 cup) old-fashioned rolled oats
  • 1 1/8 ounces (5 tablespoons) graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Oven and pan prep: Preheat oven to 350ºF. Lightly grease a 9" square baking dish with nonstick cooking spray.

Strawberry Apple Filling

  1. Make the filling: In a large mixing bowl, gently toss together all of the filling ingredients so that the fruit is evenly coated in flour and sugar. Transfer to the prepared baking dish in an even layer.

Crumble Topping

  1. Brown the butter: Place the butter in a large skillet set over medium-low to medium heat, whisking occasionally as the butter melts. Once it begins to foam, continue whisking more frequently. Once you begin to see golden-brown specks forming in the pan, remove from heat immediately.
  2. Combine the topping ingredients: In a large bowl, whisk together the remaining ingredients for the crumb topping until well-combined. Add the browned butter and stir in with a spatula until all of the dry ingredients are evenly moistened and the mixture is crumbly. Sprinkle crumble topping evenly over fruit in baking dish.
  3. Bake crumble in preheated oven for about 40 minutes, until top is golden-brown and filling is bubbling around edges. Serve warm, with vanilla ice cream or freshly whipped cream.

Notes

Ingredient Notes and Substitutions

  • I recommend a crisp, tart-sweet apple variety such as Pink Lady, Honeycrisp, Lucyglo, or Kanzi

  • Dark brown sugar is preferable, but light brown sugar works too

  • Pecans can be substituted with a different nut such as (chopped) walnuts or hazelnuts

  • To make this crumble gluten-free, use gluten-free all-purpose flour, gluten-free oats, and gluten-free graham cracker crumbs.

Storing and Reheating

  • Store leftovers in baking dish covered with plastic wrap or aluminum foil, or in an airtight container. Keep refrigerated and consume within one week.

  • To reheat the full crumble or a large portion, place the baking dish back in the oven and bake at 350º for an additional 10-15 minutes. Tent with aluminum foil if needed to prevent topping from getting overly browned. 

  • Individual portions can be reheated in the microwave for 30-60 seconds. 

Make Ahead

  • Both the filling and topping can be prepped a couple of hours in advance and kept refrigerated (in separate, covered containers) until you're ready to bake.

Find it online: https://www.brighteyedbaker.com/strawberry-apple-crumble/