Strawberry-Banana Crumble with Crispy Oat Topping

This Strawberry-Banana Crumble bakes up warm and jammy with sweet fruit and a crispy oat topping. Simple to prep, baked in a skillet, and best served warm with vanilla ice cream.

Course Dessert

Cuisine American

Keyword banana and strawberry dessert, easy strawberry banana dessert, fruit crumble with oats, strawberry and banana crumble, strawberry and banana dessert, strawberry banana crisp, Strawberry Banana Crumble, strawberry banana dessert, strawberry banana recipes, what to make with strawberries and bananas

Prep Time 15

Cook Time 40

Resting Time 15

Total Time 1 10

Servings people

Calories 345kcal

Author Cathy Pollak

Equipment

cast iron skillet 10" (25 cm). Perfect for even baking and retaining heat.
mixing bowls One for the fruit, one for the topping.
measuring cups and spoons For accuracy.

Ingredients

Fruit Mixture:

4 cups (600 g) hulled and quartered strawberries
5 small/medium (500 g) bananas, sliced
¼ cup (30 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 g) kosher salt

Topping:

1¼ cups (125 g) old fashioned oats (not quick-cooking)
1 cup (120 g) all-purpose flour
1 cup (200 g) light brown sugar
½ cup (113 g) butter softened

Serving:

vanilla ice cream

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, gently toss the strawberries, bananas, ¼ cup flour, sugar, lemon juice, and salt until the fruit is evenly coated. Try not to bruise the bananas. Pour the mixture into a 10-inch (25 cm) cast iron skillet.
4 cups (600 g) hulled and quartered strawberries , 5 small/medium (500 g) bananas, sliced, ¼ cup (30 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 1 tbsp (15 ml) fresh lemon juice, ¼ tsp (1 g) kosher salt
In a separate bowl, combine the oats, 1 cup flour, brown sugar, and butter. Use your fingertips to work the butter in until small clumps form and the mixture looks evenly blended.
1¼ cups (125 g) old fashioned oats , 1 cup (120 g) all-purpose flour, 1 cup (200 g) light brown sugar, ½ cup (113 g) butter
Sprinkle the topping evenly over the fruit mixture, covering it completely.
Bake for 40 minutes, or until the fruit is bubbling around the edges and the topping is golden brown.
Let the crumble sit for 15 minutes before serving. Serve warm with vanilla ice cream.
vanilla ice cream

Video

Notes

Don’t substitute quick oats—the topping won’t turn out as crisp.
If using frozen fruit, thaw partially and drain, and consider adding extra flour to the filling.
Use a well-seasoned skillet or lightly butter it to prevent sticking.
Topping can be mixed ahead and stored chilled for up to 24 hours.

For optimal outcomes when making this strawberry-banana crumble, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition