Strawberries make such a great addition to desserts. From my strawberry cupcake recipe to this one, I can’t get enough of this fruit! This apple and strawberry crumble is no exception and full of flavor. But if you’re looking to make it sweeter or more decadent, serve it with vanilla ice cream, whipped cream, or even some vanilla yogurt. Also, because this crumble recipe has an oat topping (like my cherry apple crumble) it feels like an appropriate breakfast to me! I don’t think there should be time limits on when to eat “breakfast foods” like this dish or chocolate muffins so treat yourself whenever! But this crumble is just as delicious with any other meal, too.
Oat Crumble Topping
This crumble’s topping relies on rolled oats (also known as “old fashioned oats”) for texture and flavor. Old fashioned oats are versatile as an ingredient and provide more nutritional value.
Rolled oats also add some fiber and iron to your diet. You could tweak the recipe and use all-purpose flour instead if you don’t have any oats on hand. However, flour doesn’t have the same nutritional value. See for yourself on the back of this canister and compare it to a label like this one for all-purpose flour.
Ingredients in this Apple Strawberry Crisp
For the topping, you’ll need:
- Old-fashioned oats
- All-purpose flour
- Granulated sugar
- Diamond Crystal Kosher salt (use half as much table salt if that’s what you have on hand. This article will explain why many cooks and bakers prefer using Diamond Crystal Kosher salt)
- Baking powder
- Ground cinnamon
- Pecans, chopped
- Cold unsalted butter, cut into 1/4-inch cubes
For the apple strawberry filling, you’ll need:
- Cooking apples (like Granny Smith)
- Strawberries, hulled and quartered
- Granulated sugar
- All-purpose flour
- Ground cinnamon
- Pure vanilla extract
- Lemon juice
Steps for Making this Recipe
I used fresh strawberries for this strawberry and apple crumble, but if they’re not in season where you are, no problem. You can buy sliced frozen strawberries and let them thaw before adding them to your dish here.
Start with your filling. Hull and quarter your fresh strawberries or wait for them to thaw if frozen strawberries are what you have on hand. They can come to room temperature as you work on the rest of the recipe.
Then peel and chop your apples into chunks that are between 1/4 – 1/2 inch thick. If you prefer the taste of the peel or are short on time, no need to remove the apple’s skin.
In a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.
In a medium bowl, toss chopped apple chunks and hulled strawberries with your vanilla extract and lemon juice. Sprinkle the top with your flour/sugar mixture and stir to evenly coat fruit. Transfer to a 9” by 2″ pie dish.
Then begin working on your topping. In a medium bowl with a whisk, mix together the old fashioned oats, flour, granulated sugar, salt, baking powder, and ground cinnamon.
Use your hands to distribute the cubed butter into the mixture until it’s crumbly and appears similar to wet sand.
Fold in the chopped pecans and distribute crumble topping evenly over apple strawberry filling.
Bake apple strawberry crumble uncovered at 350˚F for 45-50 minutes, or until pecans are golden brown and fruit juices are bubbling at the edges.
Let crumble cool at least 15 minutes before serving.
Note that the juices will thicken as it cools – this dessert is even better the second day!
Common Questions about Crumbles and Crisps
This great article from Kitchn explains what cobblers, crumbles, and crisps have in common. They’re baked fruit dishes topped with some kind of pastry. However, baked biscuits usually top cobblers. Crumbles and crisps are similar, each covered with a crumbly streusel-like topping. However, it used to be that oats were included in the topping and would make the dish crisp as it bakes. But often nowadays, people interchangeably use the terms “crumble” and “crisp.”
I tend to use Granny Smith apples. I love their tartness and the fact they hold their shape and aren’t mushy after baking in the oven.
If you prefer sweetness, then Honeycrisp apples might be better for you. Jonagold and Braeburn could also work. This Food Network article is a handy guide on choosing the apple that’s best for you.
Some crisp and crumble recipes call for dark or light brown sugar in the topping because it gives it more moisture. However, if you prefer a crispier, crunchier topping, try tweaking the recipe by substituting some granulated sugar for the called for brown sugar. The topping will be be paler and crunchier because it won’t have the color that comes from using brown sugar.
Follow the recipe to use the correct amount of butter or oil. Adding too much of either of these fats can also create a soggy, mushy topping.
An Apple Strawberry Dessert that isn’t Overly Sweet
I try to minimize the amount of sugar I add to recipes when and where I can. Sometimes you really do need sugar for the roles it plays in certain baked goods. There’s a science to it.
However, the sugar in this strawberry apple crisp is more for taste. The strawberries pairs well with the tartness of Granny Smith apples I used. Their flavors complement each other, and I wanted to taste the fruit, not just the sugars here.
Serving this Crumble
Serving this homemade dessert couldn’t be easier!
Serve it fresh – If you want to serve it fresh from the oven, simply let it cool a bit before serving. I’d let it rest at least 15 minutes on a cooling rack so it’s not too hot to eat. Scoop servings with a spatula or wooden spoon.
Reheating this crumble – This dessert is also delicious when reheated on day two. Using a spatula or wooden spoon, scoop the number of servings you need from the dish. Then heat them up in the microwave on individual plates.
If desired, add a topping after heating. Whipped cream, vanilla ice cream, or yogurt would be delicious on this dessert.
Note that the juices will thicken as it cools – in my opinion, this dessert is even better the second day!
More Breakfast and Brunch Ideas
And if you’re looking for a something more fruity than chocolaty, take a look at these mini lemon Bundt cakes. They’re great for sharing with a crowd, and everyone gets to enjoy his or her own individual cake! Eat them to start your day or for dessert at any time of day.Print
Apple and Strawberry Crumble
This apple and strawberry crumble is bursting with delicious fruit and flavors. It tastes fantastic, with just the right amount of sweetness on its own. Feel free to serve it with whipped cream, vanilla ice cream, or yogurt for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 9-inch baked crumble 1x
- Category: Dessert
- Cuisine: American
- 2/3 cup (65 grams) old-fashioned oats
- 1/3 cup (45 grams) all-purpose flour
- 1/3 cup (70 grams) granulated sugar
- 1/2 teaspoon Diamond Crystal Kosher salt (or 1/4 tsp of table salt)
- 1/4 tsp baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup (30 grams) pecans, finely chopped
- 6 tablespoons (80 grams) cold unsalted butter, cut into 1/4-inch cubes
Apple Strawberry Filling
- 3 large cooking apples (like Granny Smith), peeled and cut into 1-inch chunks that are 1/4 – 1/2 inch thick (850 grams)
- 2 cups (about 260 grams) of strawberries, hulled and quartered
- 1/4 cup (55 grams) granulated sugar
- 1/4 cup (30 grams) all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp of nutmeg
- 2 tsp pure vanilla extract
- 2 T lemon juice
For the Apple Strawberry Filling:
- Before diving into the recipe, start by preheating your oven to 350˚F.
- Hull and quarter your strawberries.
- Peel and chop your apples into chunks that are between 1/4 – 1/2 inch thick
- In a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.
- In a medium bowl, toss chopped apple chunks and hulled strawberries with your vanilla extract and lemon juice. Sprinkle the top with your flour/sugar mixture and stir to evenly coat fruit. Transfer to a 9” by 2″ pie dish.
For the Topping:
- In a medium bowl with a whisk, mix together the old fashioned oats, flour, sugar, salt, baking powder, and ground cinnamon.
- Use your hands to distribute the cubed butter into the mixture until it’s crumbly and appears similar to wet sand.
- Fold in the chopped pecans and distribute crumble topping evenly over apple strawberry filling.
- Bake uncovered at 350˚F for 45-50 minutes, or until pecans are golden brown and fruit juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; the fruit juices will thicken as it cools – it’s even better the second day!
- This dessert is delicious when reheated on day two. Just scoop the number of servings you need from the dish and heat them up in the microwave on individual plates.
- If desired, then add your topping (like whipped cream or ice cream) right before serving.
- If you don’t have Diamond Crystal Kosher salt, use half as much table salt (1/4 tsp here) instead. This article may convince you to buy some Diamond Crystal Kosher salt, though!
- I used fresh strawberries, but if they’re not in season where you are, no problem. You can buy sliced frozen strawberries and let them thaw before adding them to your baking dish.
Keywords: dessert, crumble, baked fruit, breakfast food, brunch food, baked apples, strawberry dessert