Mini strawberry crumbles, with a sweet and juicy berry filling and buttery, brown sugar crumble topping. Simple to make, always delicious, and perfect for Summer. Gluten-free and vegan-friendly.

Mini Individual Strawberry Crumbles | Fork Knife Swoon @forkknifeswoon

Mini Strawberry Crumbles

The first local strawberries arrived in the farmers market (!!!) and I can’t buy them fast enough. In less than a week we’ve devoured two big flats of the juiciest, stain-your-fingers, ruby red berry beauties. Waiting for the season to kick off has been tortuous.

In North Carolina last year – when I was also feeding my berry addiction with weekly flats of fresh-picked strawberries at the farm stand down the road – strawberry season was already coming to an end by June.

The girls behind the counter would often ask me if I was making jam. Nope. Well, a few times. I just really love strawberries. Make that, all berries, and if you’re a regular reader then you probably already guessed that.

Fresh and eaten by the handful, or baked into sweet and simple fruit desserts, like these strawberry oat crumbles, I just can’t get enough. The many berry-centric recipes on this site represent restraint, believe it or not, lest you all mutiny in the face of my berry obsession.

Mini Individual Strawberry Oat Crumbles | Fork Knife Swoon @forkknifeswoon
Mini Individual Strawberry Oat Crumbles | Fork Knife Swoon @forkknifeswoon
Mini Individual Strawberry Oat Crumbles | Fork Knife Swoon @forkknifeswoon

For the Love of Crumbles

Crumbles and crisps are my go-to Summer dessert. There’s really no more perfect way to end a meal than with sweet, peak-season fruit – cherries and strawberries at the moment –  baked until bubbly under a layer of buttery, crispy oat goodness. They’re foolproof, endlessly adaptable and always crowd pleasing.

Most of the time I don’t even use a recipe, but simply fill a baking dish – or a few individual ramekins – with ripe berries and fruit, tossed with a bit of sugar and some lemon juice if I have one on hand, sprinkle on enough crumble topping to cover, and bake until the juices bubble up over the edges.

A dusting of confectioners sugar or a scoop of vanilla ice cream is nearly mandatory, and if the weather is nice where you are, these taste even better al fresco. Happy baking!!

Mini Individual Strawberry Oat Crumbles | Fork Knife Swoon @forkknifeswoon

More Strawberry Desserts to Bake Next:

If you make these mini strawberry crumbles, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Mini Individual Strawberry Crumbles | Fork Knife Swoon @forkknifeswoon

Mini Strawberry Crumbles

★★★★★ 5 from 2 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 Servings 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Mini strawberry crumbles, with a sweet and juicy berry filling and buttery, brown sugar crumble topping. Simple to make, always delicious, and perfect for Summer. Gluten-free and vegan-friendly.

Ingredients

Scale

Strawberry Filling

  • 4 cups sliced strawberries
  • 2 Tbsp granulated sugar
  • 2–3 tsp fresh lemon juice, or to taste
  • 2 tsp arrowroot starch, optional but recommended ¹

Oat Crumble Topping

  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour ²
  • 1/4 cup light brown sugar, packed
  • pinch fine sea salt
  • 3 Tbsp unsalted butter, softened ³

Instructions

  1. Preheat the oven to 375℉.
  2. Prep the filling: In a medium mixing bowl, toss together the strawberries, sugar, arrowroot starch, and lemon juice. Set aside.
  3. Make the crumble topping: In a small mixing bowl, stir together the oats, flour, brown sugar, and salt until combined.
  4. Add the butter, and use a pastry blender or your fingers to cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
  5. Divide the strawberry mixture between 4 oven-safe ramekins. Top with the crumble topping, pressing it down gently into the filling.
  6. Bake for 25-30 minutes, until the crumble topping is golden brown and the berry juices begin to bubble up around the edges.
  7. Remove from the oven and let cool for 10 minutes.
  8. Serve warm with fresh whipped cream, a scoop of vanilla ice cream and/or a dusting of powdered sugar. Enjoy!!

Equipment

Notes

  • ¹ Arrowroot starch is my favorite thickener for pie and crumble fillings. You can also use cornstarch or tapioca flour. Or, if you don’t mind a juicier crumble, feel free to skip it.
  • ² Make it gluten-free: use an all-purpose gluten-free flour blend such as Bob’s Red Mill or King Arthur Flour (measuring by weight), and be sure the oats are also certified gluten-free. Oat flour or almond flour would also likely work.
  • ³ For a vegan crumble, substitute vegan butter (such as Earth Balance) or room-temperature unrefined coconut oil.

 

Keywords: mini strawberry crumbles, individual crumbles, berry crisp, strawberry crumble, easy, simple