Strawberry Crumble

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recipe by Kamran Siddiqi

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

If you are making this recipe at the peak of strawberry season, I’d cut down on the vanilla sugar by a lot, depending on how sweet the berries are on their own. If you don’t have any vanilla sugar on hand, use granulated sugar or natural cane sugar and a healthy splash (about 1 tablespoon) of vanilla extract when covering the strawberries in almond meal. Serving this with soft, billowy peaks of whipped cream, or a healthy scoop of vanilla ice cream is necessary when it’s served straight out of the oven. When served cool from the fridge, a glug of heavy (double) cream does the trick.

Inspired by:

recipe updated Oct 8, 2019


  • Strawberries icon
    2½ cups
  • Vanilla sugar icon
    Vanilla sugar
    3.5 tbsp (44g)
  • Ground almonds icon
    Ground almonds
    about ¼ cup (37g)
  • Unbleached flour icon
    Unbleached flour
    about ¾ cup (81g)
  • Poppy seeds icon
    Poppy seeds
    1½ tsp (about 4g)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Salt icon
    about ¼ teaspoon (1g)
  • Butter icon
    5 tbsp (71g)
  • Rolled oats icon
    Rolled oats
    1 cup (158g)
  • Almonds icon
    about ¼ cup (35g)
  • Demerara sugar icon
    Demerara sugar
    5 tbsp (60g)


  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Baking dish - 2 quart

Step preview

  1. Pre-heat oven - 200°C
  2. Add strawberries, vanilla sugar and ground almonds to a clean baking dish
  3. Mix briefly until coated
  4. Add unbleached flour, poppy seeds, baking powder and salt to a clean large mixing bowl
  5. Mix briefly until combined
  6. Add butter to the crumbs
  7. Rub in until fine crumbs form
  8. Add rolled oats, almonds and demerara sugar to the crumbs
  9. Stir
  10. Transfer crumbs to baking dish evenly
  11. Bake until golden brown - 30 min, 200°C
  12. Serve
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