Egg-Free Strawberry Crumble - Free From Recipes

There’s something so comforting about a warm fruit crumble, especially on busy evenings when you want a proper pudding without spending ages in the kitchen. This Egg-Free Strawberry Crumble has become one of those reliable little recipes I lean on because it’s so simple and it always tastes like you’ve put in far more effort than you actually have. The strawberries soften into a jammy, sweet layer underneath, and the crumble turns golden and crisp on top. It’s honestly the easiest win.

If you’re planning a full allergy-friendly meal, my Dairy-Free Chicken Rice is a lovely savoury dish to start with. It keeps everyone happy and makes this crumble feel like the perfect cosy finish to the evening.

One of the reasons I love making this Egg-Free Strawberry Crumble is that you don’t need any special substitutes. It naturally works without eggs, so it’s perfect if you’re catering for little ones with allergies. My son always tries to sneak a spoonful while it’s still too hot, and I can’t really blame him.

Egg-free strawberry crumble in a white ceramic baking dish on a wooden kitchen counter, with recipe title text reading ‘Egg-Free Strawberry Crumble by Amelia Hart

Ingredients

Fruit base

500g strawberries, halved
1 tbsp sugar
1 tsp cornflour

Crumble topping

100g plain flour
60g dairy-free butter or regular butter
40g sugar
Optional: oats for extra crunch

Method

Prepare the strawberries

Add the strawberries to a small baking dish. Sprinkle with sugar and cornflour and gently mix.

Fresh halved strawberries sprinkled with sugar and cornflour in a white baking dish on a wooden kitchen counter. — Fresh strawberries are ready for the crumble base.

Make the crumble

Add the flour, sugar, and butter to a bowl. Rub everything together with your fingertips until it forms soft crumbs. A few bigger bits are perfect; that’s where the crunch comes from

Hands rubbing flour, sugar and butter together to make a crumble topping in a large mixing bowl

Assemble

Scatter the crumble topping evenly over the strawberries.

Crumble topping being sprinkled by hand over fresh strawberries in a white baking dish. — Add the crumble topping before it goes into the oven.

Bake

Bake at 180°C for around 25 minutes, until the top is golden and the fruit is bubbling around the edges.

White baking dish filled with uncooked strawberry crumble being placed into a preheated oven.”

Serve

Lovely warm with ice cream, custard, or a dairy-free yoghurt if needed.

Golden strawberry crumble fresh out of the oven, held with a striped kitchen towel on a wooden counter — Golden, bubbly, and fresh out of the oven.

Why is this crumble so good?

Naturally egg-free
Uses simple cupboard ingredients
Works with fresh or frozen strawberries
Quick, cosy, and perfect for family evenings

Young boy eating a spoonful of warm strawberry crumble at the kitchen table — A very happy taste-tester is always the best kind of review.

Allergy Info

If you’re cooking for someone with an egg allergy, the NHS egg allergy guidance explains everything clearly and is worth a quick read.