Strawberry Crumble

Strawberry Crumble That Held Me Together

Here’s the real story…
I wasn’t okay that day.
You know those mornings where everything feels a little too much? My inbox was overflowing, my hair was doing that thing where it defies gravity in the wrong way, and emotionally? I was one spilled coffee away from crying on the kitchen floor.
So what did I do?
I stared at this sad, almost-forgotten carton of strawberries on my counter. They were a little soft, kinda wrinkled, but still hanging in there — kinda like me.
And without thinking too hard, I grabbed a bowl, turned on the oven, and just let myself bake something. Not because I had a plan. But because I needed to feel like I could make something good, even when everything else felt messy and out of control.

How This Strawberry Crumble Became My Soft Landing

I didn’t even follow a recipe. I just moved slow. Tossed the berries with sugar and lemon. Mixed oats and flour with cold butter using my hands — not because it’s the “right” technique, but because I needed to feel something real.
And when that crumble hit the oven?
The smell… oh, sweet girl. It was like the universe was whispering, “You’re gonna be okay.”
I sat on the floor, hugged my knees, and just let that buttery, strawberry scent wrap itself around me like a weighted blanket. And when I finally took that first spoonful — still steaming, a little too hot, dripping with sweet juice and topped with a melting scoop of vanilla ice cream — I exhaled for the first time that day.
I didn’t need fancy. I needed this.

What You’ll Need for This Strawberry Crumble

Not a lot. Just the kind of ingredients you probably already have, and the kind of day that needs a little extra love.

For the filling:

• 4 cups strawberries (fresh or sad-looking — both work)
• 1/3 cup sugar
• 1 tbsp lemon juice (squeeze it with feeling)
• 2 tsp cornstarch
• Pinch of salt

For the crumble:

• 3/4 cup flour
• 1/2 cup oats
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup cold butter, cut into cubes (yes, it has to be cold — like your ex’s heart)

How to Make Strawberry Crumble (My Heart in a Dish)

1. Berry therapy

Slice your strawberries, toss them with sugar, lemon, cornstarch, and salt. Let them sit and get all juicy while you deal with the topping. It’s like… they’re softening up while you do.

2. Crumble with your hands

Mix the flour, oats, sugar, cinnamon, and salt in a bowl. Then take that cold butter and mash it in with your fingers. It’s messy. It’s imperfect. It’s real. You’ll know it’s ready when you can clump it in your hand and it sticks together like a hug.

3. Bake and breathe

Layer those beautiful strawberries into a baking dish. Cover them with the crumble — don’t worry about making it look “perfect.”
Bake at 350°F (175°C) for about 35–40 minutes, or until everything’s golden and bubbling and smells like home.
While it bakes, maybe sit down. Maybe cry. Maybe journal. Or just stare at the ceiling. You’re allowed.

4. Eat warm, like it matters

Let it cool for 10–15 minutes (or not — I won’t judge). Add ice cream if you can. Eat it from the dish. Eat it on the floor. Eat it with someone you love or eat it alone, watching reruns of comfort shows.
It’s not just dessert. It’s a soft place to land.

Maria’s Tender Tips

• Don’t wait for a perfect mood. This crumble doesn’t need a celebration — just a craving for warmth.
• If your strawberries are a little mushy? Even better.
• If you only have frozen ones? Use ‘em — just thaw and drain first.
• Wanna feel fancy? Add a splash of vanilla or a few chopped almonds to the crumble. But honestly, it doesn’t need it.

FAQ — Real Girl Edition

Can I make this when I’m sad?

Please do. This is exactly when it tastes the best.

What if I don’t have oats?

Use more flour. Don’t overthink it. This recipe forgives.

Can I use other fruits?

Yes — this works with peaches, blueberries, even apples. But there’s something about strawberries that just hits when your heart needs holding.

Can I use frozen strawberries?

Yes babe, just thaw ‘em and drain that extra liquid first. Otherwise, your crumble might turn into strawberry soup — unless that’s your vibe?

What if I don’t have cornstarch?

Totally okay. Use a little flour instead (about 1.5 tbsp). It thickens things up just enough without turning it into glue.

Can I make it ahead of time?

You can! Bake it, let it cool, then refrigerate. Warm it up before serving (like 10 mins in the oven at 300°F). But fair warning: it’s never as good as that first bite fresh outta the oven when your kitchen smells like magic.

Storytime: The Crumble That Let Me Cry

That first time I made it? I was fighting back tears while washing the strawberries. I wasn’t trying to make a blog post. I was trying to cope.
And when I tasted it, I swear to you — it was like all the broken pieces inside of me paused for a second and said, “Thank you.”
This crumble doesn’t judge. It doesn’t require you to be okay. It just shows up with warmth, softness, and sweet, syrupy joy.
So if you’re going through it… bake this. Not for anyone else. For you.

Sending you strawberry-scented comfort,
Maria