Last Updated on July 21, 2025 by DIYbunker Team

Strawberry season is always a highlight of my year. There’s nothing quite like the scent of fresh berries in the kitchen, and this Strawberry Crumble Pie is one of my favorite ways to showcase them. The filling is packed with juicy strawberries and just the right amount of sweetness, all tucked into a flaky crust.

On top, a buttery cinnamon crumble adds a little crunch and warmth. I like to serve each slice with a scoop of vanilla ice cream and a few extra strawberries for a simple, satisfying dessert that’s all about the fruit. Let’s get started!

Ingredients

For the Pie:

1 pie crust (homemade or store-bought, unbaked)
3 cups (about 450g) strawberries, hulled and cubed
½ cup (100g) brown sugar
½ cup (100g) granulated white sugar
½ cup (60g) all-purpose flour
2 tablespoons (30ml) lemon juice

Crumble Topping:

½ cup (113g) cold unsalted butter, cubed
1 cup (120g) all-purpose flour
½ cup (100g) brown sugar
½ teaspoon cinnamon

For Serving:

Vanilla ice cream
Extra chopped strawberries

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.

2. Prepare the Pie Filling

In a mixing bowl, combine:

Strawberries
Brown sugar
White sugar
Flour
Lemon juice

Stir well until the strawberries are evenly coated. Set aside.

3. Assemble the Crumble Topping

In a separate bowl, mix the flour, brown sugar, and cinnamon.
Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Add more flour if its too buttery.

4. Assemble the Pie

Roll out your pie crust and fit it into a 9-inch (23 cm) pie dish.
Pour the strawberry filling into the crust and spread evenly.
Sprinkle the crumble topping generously over the filling.

5. Bake

Bake at 375°F (190°C) for 45–55 minutes, or until:

The filling is bubbly
The crumble topping is golden brown
The crust is cooked through

Tip: If the crust or crumble begins to brown too quickly, loosely tent with foil.

6. Cool and Serve

Let the pie cool at room temperature for at least 1 hour to allow the filling to set.
Serve warm or at room temp with vanilla ice cream and extra chopped strawberries on top.

Prep time: 20 minutes
Bake time: 45–55 minutes
Cooling time: 1 hour
Total time: ~2 hours 10 minutes

Notes

If your strawberries are extra juicy, add 1–2 extra tablespoons of flour to help thicken the filling.
Make-ahead tip: You can make and chill the crumble topping ahead of time.
Storage: Store covered at room temp for 1 day or refrigerate for up to 3 days. Reheat slices before serving.

FAQs

Can I use frozen strawberries?
You can, but thaw and drain them first to avoid excess moisture.

Can I make this gluten-free?
Yes — substitute a 1:1 gluten-free flour blend in both the filling and crumble.

What other toppings work besides vanilla ice cream?
Whipped cream, strawberry syrup, or a dollop of Greek yogurt also pair beautifully!

Strawberry Crumble Pie