Apple and Strawberry Crumble

image of baked strawberry apple crumble alongside two small plates of individual servings

5 from 1 review

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.


Units Scale

Crumble topping

  • 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:

  1. Before diving into the recipe, start by preheating your oven to 350˚F.
  2. Hull and quarter your strawberries.  
  3. Peel and chop your apples into chunks that are between 1/4 – 1/2 inch thick
  4. In a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.
  5. 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:

  1. In a medium bowl with a whisk, mix together the old fashioned oats, flour, sugar, salt, baking powder, and ground cinnamon.
  2. Use your hands to distribute the cubed butter into the mixture until it’s crumbly and appears similar to wet sand.
  3. Fold in the chopped pecans and distribute crumble topping evenly over apple strawberry filling.
  4. 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!


  1. 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.
    1. If desired, then add your topping (like whipped cream or ice cream) right before serving.
  2. 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!
  3. 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