Summer Strawberry Crumble

This 10-ingredient strawberry crumble is the easiest summer dessert! It's nutty & delicious, and a splash of balsamic vinegar gives it a little pop.

Strawberry Crumble in skillets

I’ve had a torn page from last month’s Bon Appetit issue sitting on my desk for the last few weeks. Whenever I’d look away from the computer or pace around the room while on the phone (P.S. does anyone else need to walk while they talk?), I’d glance at this pie recipe out of the corner of my eye and think “strawberry pistachio, YES! Why didn’t I think of this combo before?”

This red and green ingredient pairing of pistachios and strawberries is like Christmas in July, er… June. This strawberry crumble recipe works just as well with walnuts or pecans, but it’s just so pretty with pistachios.

How to make strawberry crumble Strawberry Crumble with pistachio topping

While I got the ingredient idea from Bon Appetit’s pie recipe, this recipe is actually a version of a peach & plum crumble that I made last summer. It’s not too unhealthy as far as desserts go, and it’s much easier than pie. I use almond flour (that I make myself by blending raw almonds) so that it’s entirely gluten free. It’s also vegan, made with coconut oil instead of butter.

The crumble topping is so nutty and delicious, I also just love it raw on top of cold sliced strawberries. If it’s too hot outside to turn your oven on, make this parfait-style! The crumble will keep in a container stored in the fridge for at least a few days.

Strawberry Pistachio Crumble Recipe

If you loved this strawberry crumble…

Make strawberry shortcake, a strawberry tart, or strawberry salad next!

5.0 from 4 reviews

Summer Strawberry Crumble

Prep time
Cook time
Total time
This easy strawberry crumble is one of my favorite summer desserts! Blueberries and lemon would be equally delicious in place of the strawberries and balsamic.
Recipe type: Dessert
Serves: 4
  • 2½ cups chopped strawberries
  • ½ teaspoon balsamic vinegar
  • ⅓ cup whole rolled oats
  • ⅓ cup chopped pistachios
  • ¼ cup almond flour*
  • ¼ cup brown coconut sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon sea salt
  • 1 tablespoon hardened coconut oil, plus more for the skillets
  • scant 1 tablespoon water
  • ice cream, for serving
  1. Preheat the oven to 350°F and grease 4 small ramekins or mini-skillets with coconut oil.
  2. In the bowl of a food processor, pulse the oats, pistachios, flour, coconut sugar, cinnamon and salt until just combined. Add the coconut oil and pulse again. Add the water and pulse again. The mixture should be crumbly.
  3. In a medium bowl, combine the strawberries with the balsamic vinegar. Divide the strawberries between the ramekins or mini-skillets. Top with the crumble.
  4. Bake 15 minutes or until the fruit is bubbly and the topping is lightly browned. Remove from the oven and let cool for 10 minutes. Serve with scoops of vanilla ice cream.
  5. Alternatively, this can be served unbaked. Sprinkle the pistachio crumble over the fresh strawberries and top with a dollop of yogurt, if desired.
*You can make your own almond flour by blending 1 cup of almonds (enough to cover the blade), in a high speed blender for about 30 seconds, scraping down the sides as needed. Stop when the almonds become flour-like and before they clump together and turn into almond butter.



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Rate this recipe (after making it):  

  1. Beth

    Yum! I love this combination, and it looks so easy!

  2. Wow, the spring-inspired red and green really does make for a beautiful presentation. And I bet the flavor is out of this world, especially with the balsamic. Another recipe I need to put on my list to make!

  3. Strawberry and pistachios sounds like an amazing combo! I love crumbles, so much easier to make than pies! This one looks awesome!

  4. Vanessa from

    It looks really tasty

  5. Isabel from

    Oh my, this sounds sooooooo good! Have to try this one. Now! Up to the store to get some strawberries I guess…

  6. kelly

    Thanks for this recipe! I made this a few nights ago in a baking dish and have been having some big scoopfuls for breakfast (without the ice cream, of course). When I make it again for breakfast, I think I’ll try increasing the oats and decreasing the sugar a little bit just because it’s the prudent thing to do…

    • Jeanine Donofrio

      I’m so glad you liked it! Yes, I agree, a little less sugar and it’s SO delicious for breakfast 🙂

  7. This combination is so delicious. Great pics too! Love these little iron skillets. As always so inspiring xo

  8. Jessi C

    This was a huge hit at a dinner party we hosted last night! We are short on small baking dishes, so I made the crumble in a baking dish. It tasted like a classic dessert – and will surely become one for us. Thank you!

  9. This looks awesome and easy to prepare. Gonna try it out. Thank you for the post.

  10. MeCooks from

    Great recipe, simple but tasy at the same time.

  11. RO from

    Had to show you some more love over at my blog today for this fun version of the pie! Can you guys just take a trip to NC so we can pick hire you as our chefs? Hugs…RO

  12. love this and also that it isn’t one of those over the top deserts! You won’t feel awful after eating it! Thank you for this!

  13. Rebecca Porche

    I make this constantly! Such a great recipe! Thank you!

    • Jeanine Donofrio

      Hi Rebecca, I’m so happy to hear that you’ve loved this one so much!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.