You can prep parts of it ahead, but I wouldn’t mix the whole fruit filling and let it sit overnight.

Once the strawberries and bananas are tossed with sugar and lemon juice, they’ll start releasing a lot of liquid. By the next day, you’ll have a pretty juicy situation on your hands, and the texture won’t be the same.

If you want to get ahead, I’d mix the topping and keep it covered in the fridge. You can also hull and slice the fruit ahead of time, but store it separately and wait to toss it with the flour, sugar, lemon, and salt until right before baking. Then assemble and bake as written.

That way the fruit stays fresh, the topping stays clumpy, and you still get that crisp top over jammy fruit instead of a watery bottom.

Yes, you can use frozen strawberries and bananas for the Strawberry-Banana Crumble. Just keep in mind that frozen fruits can release more juice when baked, which might make the filling a bit runnier. To counter this, you could add flour to the fruit mix to help thicken it up. Also, it’s a good idea to thaw and drain the fruits before using them to reduce extra moisture. The texture might be a tad different from using fresh fruits, but it’ll still taste great.

Hello can I use frozen strawberries?

Sounds good.