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Strawberry Crumble

We make this crumble recipe all year, using whatever fruit is seasonal -- berries, apples, or peaches, but most often using a combination of what we have on hand (strawberry-peach and strawberry-apple are out of this world).   Easier than pie but just as delicious, this recipe is a one of our signature family favorites, served at many gatherings with friends.  Don’t forget to pick up a pint of good vanilla ice cream to top the warm crumble -- simply heavenly!    

Serves 6-8



1 kg (just over 2 lb)  prepared (i.e. stems removed) strawberries, or your favorite fruit, or combination  of fruits (prepared strawberries, rhubarb, apricots, apples, peaches, blackberries)

⅓ cup sugar

2 Tbsp lemon juice

2 Tbsp cornstarch


½ cup unsalted butter

½ cup brown sugar

1 cup unbleached flour

½ cup large flake oats

Pinch of salt 

Approximately 3 Tbsp cold water


  • Preheat oven to 350F. 
  • Chop or slice fruit into a large bowl.  Toss with sugar, lemon juice and cornstarch until evenly coated.  Spread evenly in a casserole dish. 
  • Crumble topping:  place all ingredients except water in a large bowl.  Using your fingers, pinch the butter into the dry ingredients until well incorporated.  Add cold water, 1 Tbsp at a time, until the consistency becomes soft clumps.  Spread the crumble topping evenly over the fruit. 
  • Bake at 350F for approximately 40 minutes, or until the fruit is bubbly and the topping is golden brown.  
  • Serve warm and don’t forget the ice cream!