This strawberry crumble pie is THE dessert for strawberry season! You can really make it any time of year, but when fresh strawberries are in season it has the best flavor. It is one of my go-to summer desserts!
Unlike most strawberry pie recipes, this one is made without jello. It's a delicious baked strawberry pie topped with a brown sugar crumble topping and wrapped in my favorite flaky gluten free pie crust. It's just begging for a scoop of vanilla ice cream or a dollop of whipped cream.
If you love strawberry pies, you also have to try my strawberry blueberry pie or this amazing strawberry apple pie.
Ingredient Notes
This strawberry crumb pie recipe uses simple ingredients which can be found in any grocery store. The recipe is both gluten free and vegan as written.
- Fresh Strawberries - Stick with fresh strawberries for this recipe, as frozen berries have too much excess liquid to make a nice pie filling. I prefer to make this pie when sweet strawberries are in season for the best flavor.
- Corn Starch - This starch helps to thicken the juices from the strawberry so you don't end up with runny pie filling. If you avoid corn, you can use tapioca starch or arrowroot powder in the same measure.
- Single Pie Crust - I use my homemade pie crust recipe for all of my pies. You can use your own pie crust recipe. And if you're not feeling up to making pie dough from scratch, a store-bought crust will work just fine. Keep it frozen until you're ready to put the filling in.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use regular unsalted butter in the same measure.
- Not Gluten Free - Use all purpose flour and a gluten pie crust. The measurements are the same.
- Get Nutty - Add ½ teaspoon almond extract to the pie filling and ½ cup of chopped almonds to the crumble topping.
- No Corn Starch - Replace cornstarch with tapioca starch or arrowroot powder in the same measure.
- Double Crust Pies - Replace the crumb topping with a top crust. Make sure to cut vent holes to allow space for the strawberries to settle during baking.
How to make a Strawberry Crumble Pie
Most of the work for this fresh strawberry pie is in cleaning and cutting the berries. The pie filling is very easy to make and if you use a frozen pie crust, your prep time will be just a few minutes. This recipe is for one 9-inch pie.
STEP 1: Combine the oats, flour, brown sugar, salt, and butter in a medium bowl. Use a fork to mix it well until it resembles chunky crumbles. Place the mixture in the refrigerator while you prepare the pie filling.
STEP 2: Add the strawberries, lemon zest, sugar, vanilla extract, corn starch and salt to a large bowl. Stir well to coat the strawberries.
STEP 3: Transfer the strawberry filling to your frozen pie shell.
STEP 4: Spread the crumb topping over top of the pie, breaking it into small and medium chunks. Now you're ready to bake until golden brown and bubbly!
Expert Tip
It is common for fruit pies to overflow a little during baking. To keep your oven clean, make sure to place pie on a rimmed baking sheet before putting it in the oven.
Storage
Leftover pie can be stored at room temperature for up to 4 days. I do find the crust and topping soften a little over time.
I prefer to heat my pie slices for about 30-45 seconds in the microwave before serving with whipped cream or ice cream.
More fruit pie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Strawberry Crumble Pie
Ingredients
For the crumble topping
- ¾ Cup Gluten Free Oats
- ⅓ Cup Gluten Free 1-to-1 Flour Blend
- ⅓ Cup Brown Sugar
- ¼ teaspoon Salt
- 5 Tablespoons Vegan Butter
For the pie filling
- 2 pounds Strawberries cleaned and cut into quarters
- ¾ Cup Sugar
- 5 Tablespoons Cornstarch
- 1 Tablespoon Lemon Zest
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
- 1 Gluten Free Pie Crust
Instructions
- Preheat the oven to 400 °F (204 °C)
- Combine the oats, gluten free flour, brown sugar, and salt in a small bowl. Mix well.¾ Cup Gluten Free Oats, ⅓ Cup Gluten Free 1-to-1 Flour Blend, ⅓ Cup Brown Sugar, ¼ teaspoon Salt
- Add the butter to the oat mixture and use a fork to combine it together until it is chunky crumbles. Place the bowl in the refrigerator while you prepare the pie filling.5 Tablespoons Vegan Butter
- Place the cut strawberries to a large bowl.2 pounds Strawberries
- Add the sugar, cornstarch, lemon zest, vanilla and salt to the strawberries. Stir it together with a rubber spatula until the strawberries are coated with the mixture.¾ Cup Sugar, 5 Tablespoons Cornstarch, 1 Tablespoon Lemon Zest, 1 teaspoon Vanilla, ¼ teaspoon Salt
- Transfer the strawberry pie filling to a frozen pie crust.1 Gluten Free Pie Crust
- Add the crumble topping, breaking it up into small pieces.
- Place the pie plate on a baking sheet. Bake in the preheated oven on the bottom oven rack for 55 minutes. The filling should be very bubbly.
- Remove the pie from the oven and cool to room temperature. It slices best if you can cool it overnight, but 6-8 hours would be sufficient if you need the pie the same day.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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