There’s something magical about desserts that cook themselves while you go about your day—especially when they fill your whole house with the sweet scent of strawberries. My slow cooker strawberry crumble has become my secret weapon for stress-free entertaining. I’ll never forget the first time I served this at a summer family reunion—my aunt kept sneaking spoonfuls straight from the crockpot while insisting she was “just testing it”! The beauty of this recipe lies in its simplicity: juicy berries bubbling underneath a golden-brown oat crumble that gets perfectly crisp without any oven fuss. Whether you’re feeding a crowd or just treating yourself, this dessert is guaranteed to disappear faster than you can say “seconds please!”
Why You’ll Love This Slow Cooker Strawberry Crumble
Let me count the ways this dessert will become your new obsession:
- Set-it-and-forget-it magic: Dump everything in the crockpot and let it work its sweet, sweet magic while you tackle life (or take a nap)
- That irresistible texture: Juicy strawberries turn syrupy underneath a buttery crisp topping that’ll make you weak in the knees
- No fancy skills needed: If you can measure and stir, you’re already a strawberry crumble master
- Works for any occasion: Fancy enough for dinner parties, casual enough for Tuesday night cravings
- The smell alone is worth it: Your kitchen will smell like a strawberry patch crossed with a bakery – trust me!
I’ve made this for book clubs, potlucks, and “I just need dessert” nights – it never fails to disappear!
Ingredients for Slow Cooker Strawberry Crumble
Here’s everything you’ll need to make this berrylicious dessert – I promise your pantry probably has most of it already!
- 4 cups fresh strawberries: Hulled and sliced (about 1.5 lbs whole berries – don’t worry about perfect slices!)
- 1/4 cup granulated sugar: Adjust up to 1/3 cup if your berries are tart
- 1 tbsp cornstarch: Our secret weapon against runny filling
- 1 tsp lemon juice: Just a bright little zing to make the berries pop
- 1 cup all-purpose flour: Spoon and level it – no packing!
- 1/2 cup rolled oats: The old-fashioned kind for maximum crunch
- 1/2 cup brown sugar: Pack it firmly into your measuring cup
- 1/2 tsp cinnamon: Warm spice that makes strawberries sing
- 1/4 tsp salt: Balances all that sweetness beautifully
- 1/2 cup unsalted butter: Melted until just liquid (microwave in 15-second bursts!)
Pro tip: Measure everything before starting – it makes the process go SO smoothly!
Equipment You’ll Need
This recipe keeps it simple – just grab these trusty kitchen tools:
- 4-6 quart slow cooker: The perfect size for this crumble (mine’s a bit battered but still going strong after 8 years!)
- 2 mixing bowls: One for berries, one for the crumble – medium size works great
- Measuring cups and spoons: For all that sugar and spice goodness
- Rubber spatula or wooden spoon: My personal preference – anything that can scrape bowls clean!
Optional but fun: A pastry cutter makes quick work of the crumble topping, but honestly, your clean hands work just as well for that perfect texture!
How to Make Slow Cooker Strawberry Crumble
Alright, let’s dive into making this gorgeous dessert! The process couldn’t be simpler, but I’ve got some little tricks that’ll make yours turn out perfect every time.
Preparing the Strawberry Filling
First, grab those gorgeous strawberries and toss them gently (like you’re mixing a precious salad!) with the sugar, cornstarch and lemon juice. The cornstarch is our secret weapon against a soupy mess – it’ll thicken those berry juices beautifully. Don’t go crazy mixing though – we want plump strawberry pieces, not mush!
Making the Crumble Topping
Now for the best part – that irresistible crunchy topping! Whisk together all your dry ingredients first – this helps everything distribute evenly. Then drizzle in that melted butter while stirring until you get clusters that look like wet sand. You want some big pea-sized crumbles – these’ll turn gloriously crisp as they cook.
Slow Cooking the Crumble
Dump those sugared berries into your slow cooker, then shower them with the crumble mix. Pop the lid on snugly (no peeking!) and let it work its magic – 2 hours on high or 4 on low. You’ll know it’s done when the berries are bubbling up around the edges and your whole kitchen smells like heaven!
Tips for the Best Slow Cooker Strawberry Crumble
After making this crumble more times than I can count, here are my foolproof tricks for strawberry perfection:
- Broil for bonus crunch: If your topping isn’t quite crispy enough, pop the slow cooker insert under the broiler for 2-3 minutes (watch carefully!)
- Taste your berries first: Super sweet strawberries? Reduce sugar by a tablespoon. Tart ones? Add an extra sprinkle!
- Let it rest: Resist digging in immediately – letting it sit 15 minutes helps the juices thicken perfectly
- Go rogue with mix-ins: Try adding chopped nuts or coconut flakes to the crumble for extra texture
Remember – even if it’s not picture-perfect, it’ll still taste amazing. That’s the beauty of crumbles!
Serving Suggestions
Oh, the possibilities! This crumble begs to be served warm with a melting scoop of vanilla ice cream – that hot-and-cold contrast is everything. For a lighter touch, fresh whipped cream and a sprig of mint make it look fancy with zero effort. My neighbor swears by adding a drizzle of balsamic glaze for grown-up flair!
Storing and Reheating Slow Cooker Strawberry Crumble
Good news – this crumble gets even better the next day! Store leftovers (ha – as if!) in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions for 2 months – just thaw overnight before reheating. My favorite trick? Revive that perfect crispy texture by warming servings in a 350°F oven for 10 minutes instead of microwaving. The berries stay lush while the topping regains its glorious crunch!
Nutritional Information
Just so you know – these numbers are estimates since berry sizes and brands vary. But here’s the scoop per serving: 320 calories, 15g fat (9g saturated), and 28g sugar. Not bad for such a heavenly dessert, right? Enjoy every guilt-free bite!
FAQs About Slow Cooker Strawberry Crumble
Let’s tackle those burning strawberry crumble questions!
Can I use frozen strawberries?
Absolutely! No need to thaw – just toss them in frozen and add an extra tablespoon of cornstarch since frozen berries release more liquid. The cooking time might need 15-20 extra minutes too.
How do I avoid a soggy topping?
Two secrets: First, make sure your slow cooker lid fits snugly (steam escaping = sog city!). Second, resist the urge to stir – those berries need to bubble undisturbed.
Can I make this ahead?
You bet! Assemble everything in the slow cooker insert the night before, refrigerate, then pop it in the base to cook in the morning. Easy peasy!
What if my crumble isn’t crispy enough?
Quick fix! Transfer portions to oven-safe dishes and broil for 2 minutes. That golden crunch comes right back – just don’t walk away!
Can I double the recipe?
Go for it! Just use a larger slow cooker (6+ quarts) and add about 30 minutes to the cooking time. More crumble = more happiness!
Did your strawberry crumble disappear as fast as ours always does? Snap a pic and tag me – I live for your kitchen wins (and happy accidents)!
PrintIrresistible Slow Cooker Strawberry Crumble in 4 Easy Steps
A delicious and easy slow cooker dessert featuring fresh strawberries and a crunchy crumble topping.
- Prep Time: 15 mins
- Cook Time: 2 hours (high) or 4 hours (low)
- Total Time: 2 hours 15 mins (high) or 4 hours 15 mins (low)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
Instructions
- In a bowl, mix strawberries, granulated sugar, cornstarch, and lemon juice.
- Transfer the strawberry mixture to the slow cooker.
- In another bowl, combine flour, oats, brown sugar, cinnamon, and salt.
- Pour melted butter into the dry ingredients and mix until crumbly.
- Sprinkle the crumble topping evenly over the strawberries.
- Cover and cook on high for 2 hours or low for 4 hours.
- Serve warm with ice cream or whipped cream.
Notes
- Use ripe strawberries for the best flavor.
- Adjust sugar based on the sweetness of strawberries.
- For a crispier topping, broil in the oven for 2-3 minutes after slow cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
