This easy strawberry apple crumble features a sweet, juicy fruit filling topped with a buttery, crisp oat streusel. Serve it warm with vanilla ice cream or frozen yogurt for a comforting, healthier dessert that’s naturally gluten-free and can be made vegan—no one will know the difference.
Easy strawberry apple crumble
Apple season is a favorite because it means all the cozy desserts. This strawberry apple crumble is a fun twist on a traditional crisp—combining tender apples with juicy strawberries and a crunchy oat topping. It’s one-bowl friendly, family-approved, and perfect for fall gatherings or a simple weeknight treat.
The filling bakes up sweet and jammy while the oat-based crumble becomes golden and crisp. The topping uses rolled oats, oat flour, maple syrup and coconut sugar to create a satisfying texture and flavor without refined ingredients.
This recipe is also naturally wholesome: with oats, coconut oil (or vegan butter), and maple syrup, it’s gluten-free and dairy-free when you choose the right ingredients, and it easily fits a vegan diet. It’s both comforting and light—pure deliciousness.
Why you’ll love this healthy dessert recipe:
- Healthy Dessert: A lighter, flavorful option for after-dinner treats.
- Balanced Flavor: Juicy, slightly tangy fruit with a crunchy topping.
- Seasonal Favorite: Great for apple season and summer berries.
- Gluten-Free & Vegan Friendly: Easily adaptable to dietary needs.
- Quick Prep: About 10 minutes to prepare.
- Dairy-Free: No butter required when using coconut oil or vegan butter.
- Naturally Sweetened: Uses maple syrup and coconut sugar.
Ingredients you’ll need
This strawberry apple crumble uses simple, whole-food ingredients for a sweet, jammy filling and a crunchy oatmeal topping. See the recipe card below for exact measurements.
- Strawberries: Fresh or frozen (use frozen without thawing) for a sweet base.
- Apples: A mix of a sweet variety like Honeycrisp or Pink Lady and a tart variety like Granny Smith gives the best texture and flavor.
- Coconut Sugar: Adds a subtle caramel note to the filling and topping.
- Lemon Juice: Brightens the fruit and balances sweetness.
- Starch (tapioca, arrowroot, or cornstarch): Thickens the filling so it’s jammy, not watery.
- Rolled Oats: Use gluten-free oats if needed; they create the crunchy topping.
- Oat Flour: Helps the topping hold together and become tender.
- Nuts (optional): Walnuts, almonds, or pecans add crunch; omit for nut-free.
- Salt & Cinnamon: Enhance and balance the flavors.
- Maple Syrup: Binds and crisps the topping while adding natural sweetness.
- Coconut Oil or Butter: Melted to create a golden, tender crumble; use vegan butter to keep it dairy-free.
- Vanilla Extract: Adds warmth and depth to the crumble topping.
How to make strawberry apple crumble
Follow these simple steps for a reliably delicious crumble. The method is straightforward and great for cooks of any level.
Step One: Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish, 9-inch pie dish, or cast-iron skillet. Set aside.
Step Two: In a large bowl, toss strawberries, cubed apples, coconut sugar, lemon juice, lemon zest, vanilla and starch until the fruit is evenly coated. Transfer the filling to the prepared dish.
Step Three: In another bowl, combine rolled oats, oat flour, chopped nuts (if using), coconut sugar, salt and cinnamon. Add maple syrup, melted coconut oil (or butter) and vanilla, then mix with your hands until the mixture clumps slightly.
Step Four: Spread the oat crumble evenly over the fruit filling.
Step Five: Bake for 32–42 minutes, until the topping is golden and crisp and the fruit filling is bubbly and tender. I usually bake mine about 40 minutes. Let the crumble cool for 10–15 minutes so the filling sets slightly before serving.
Serve warm with vanilla ice cream, frozen yogurt, whipped cream, or a spoonful of Greek yogurt.
Top tips for the best crumble:
- Choose firm apples: Mix sweet and tart varieties like Honeycrisp and Granny Smith for the best texture.
- Bake at 375°F: This temperature yields a crisp topping and a jammy filling without becoming runny.
- Frozen strawberries work: Add frozen berries directly—no need to thaw.
- Customize the topping: Add chopped nuts or extra spices like nutmeg for more depth.
- Make it nut-free: Simply omit nuts.
- Scale up: Double the recipe for a 9×13″ pan when serving a crowd.
- Use starch: Tapioca, arrowroot or cornstarch will thicken the filling for that perfect jammy consistency.
Easy ingredient substitutions
Swap a few ingredients to suit what you have on hand, but try to keep most the same for consistent results.
- Strawberries: Use frozen (don’t thaw) or swap with peaches, raspberries, blueberries or mixed berries.
- Apples: Golden Delicious, Jonagold or Pink Lady are good alternatives.
- Nuts: Use almonds or walnuts or omit for a nut-free version.
- Coconut oil: Replace with melted unsalted butter or vegan butter.
- Oat flour: Substitute almond flour if desired.
- Coconut sugar: Use light or dark brown sugar instead.
- Starch: Cornstarch, tapioca or arrowroot all work to thicken the filling.
- Maple syrup: Honey or agave can replace maple if not vegan.
Serving suggestions
Enjoy this strawberry and apple crumble with:
- Vanilla ice cream or frozen yogurt
- Whipped cream or non-dairy whipped topping
- Greek yogurt for a tangy contrast
- A drizzle of caramel or honey
- Fresh lemon zest or mint for brightness
- Warm custard or vanilla pudding
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Add frozen strawberries directly to the mixing bowl—no need to thaw, which helps prevent a watery filling.
What other fruits can I use?
Substitute with peaches, blackberries, blueberries, raspberries or a berry mix depending on season and preference.
Is this crumble healthy?
Yes. It’s made without refined sugars, uses whole-grain oats and oat flour, and can be dairy-free and gluten-free when using the suggested ingredients. It provides fiber and simple, wholesome ingredients.
Can I make it ahead of time?
Yes. Assemble the crumble and refrigerate (unbaked) for up to 24 hours, then bake when ready. You can also bake ahead, refrigerate, and reheat before serving.
Can you freeze apple crumble?
Absolutely. Once cooled, wrap tightly and freeze for 2–3 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
How to store and reheat apple crumble:
Storing: For best texture and flavor, enjoy within a few hours of baking. Leftovers keep in the refrigerator for up to 3 days in an airtight container.
Reheating: Reheat a whole dish in a 350°F oven for 10–15 minutes. For single servings, microwave in short bursts (15 seconds) until warm to avoid overheating the berries.
If you love this recipe, try these next!
- Healthy Apple Crumble
- Air Fryer Apples
- Gluten-Free Apple Pie
- Apple and Blueberry Crumble
- Apple Pie Oatmeal Cookies
- Classic Strawberry Crumble
Did you make this recipe?
If you try the crumble, please leave a comment and rating. Share your photos on Instagram and tag @healthfulblondie with the hashtag #healthfulblondie so your creation can be seen and enjoyed by others.
📖 Recipe
Strawberry Apple Crumble
Pin Recipe
Ingredients
Filling:
- 3 cups strawberries, destemmed & halved or quartered
- 1 large Honeycrisp or Pink Lady apple, peeled, cored and cubed
- 1 large Granny Smith apple, peeled, cored and cubed
- 1 tbsp lemon juice
- 2 tbsp tapioca flour or arrowroot starch
- ½ tsp ground cinnamon
- ¼ cup coconut sugar
Oat Crumble:
- 1 cup old-fashioned rolled oats (gluten-free if needed)
- ⅔ cup oat flour
- ½ cup chopped walnuts, almonds or pecans (optional)
- ¼ cup coconut sugar or light brown sugar
- ½ tsp salt
- ½ tsp ground cinnamon
- ⅓ cup melted coconut oil or vegan butter
- ¼ cup real maple syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 375°F and lightly grease an 8×8-inch baking dish, 9-inch pie dish, or skillet. Set aside.
- Make sure the apples and strawberries are dry if you washed them.
- Toss the strawberries, apples, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Spoon the filling into the greased dish.
- In a separate bowl, mix oats, oat flour, chopped nuts (optional), coconut sugar, salt, and cinnamon. Pour in maple syrup, melted coconut oil (or butter), and vanilla; mix with your hands until combined.
- Spread the oat crumble evenly over the fruit.
- Bake for 32–42 minutes, until the topping is golden and the filling is bubbly and the apples are tender. Allow to cool 10–15 minutes before serving.
Notes
Double the recipe: Bake in a 9×13″ pan for larger portions.
Maple syrup: Honey or agave work if preferred.
Oat flour: Can be swapped with almond flour.
Frozen strawberries: Use them straight from the freezer—do not thaw.
Make ahead: Assemble and refrigerate (unbaked) up to 24 hours, then bake as directed.
Storing: Enjoy within a few hours for best texture; refrigerate leftovers up to 3 days.
Reheating: Reheat a whole dish at 350°F for 10–15 minutes or microwave single servings briefly in short intervals.
Nutrition
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