This Strawberry and Apple Crumble is a simple, comforting dessert that’s naturally sweet and packed with fruity goodness. With tender stewed apples, juicy strawberries and a golden oat crumble topping, it’s the perfect balance of soft and crunchy textures. Plus, there’s no refined sugar – just the natural sweetness of fruit. Whether served warm with a scoop of yoghurt for breakfast, on its own as a cozy treat or with ice cream for dessert, this crumble will be a family favourite!
Baby-friendly Strawberry Apple Crumble
I love that this apple crumble recipe is baby-friendly. For younger babies (6+ months), you can serve the softened fruit filling on its own (pureed, mashed or left chunkier) or mixed into plain Greek yoghurt.
Toddlers and older children too will love the crunchy topping paired with the sweet, stewed fruit. Just make sure to cut any large fruit pieces to an appropriate size for little mouths.
Fruit crumbles are one of my favourite ways to create a yummy treat without loads of added sugar. This Strawberry and Apple Crumble is naturally sweet and packed with wholesome ingredients, making it perfect for kids and adults alike.
Ingredients in Strawberry and Apple Crumble
You’ll need just a handful of simple ingredients:
Apples – Use naturally sweet apples like Pink Lady, Fuji, or Gala for the best flavour.
Strawberries – Either fresh or frozen strawberries work, I’ve tested both! But the results vary – fresh strawberries held their shape better, but frozen strawberries produced a sweeter dessert. If using frozen, no need to thaw first unless the pieces are quite large and need to be chopped.
Orange juice – To toss the apple pieces in, to stop them discolouring.
Butter – To sauté the apple pieces in, for added flavour.
Rolled oats – The whole grain that forms the base of the crunchy crumble topping.
Flour – Wholemeal or whole wheat flour (I always try to use the least processed ingredient where possible).
Dates – Just a small handful, to add natural sweetness to the crumble topping.
More butter – For the crumble, it helps the topping crisp up beautifully.
How to make Strawberry and Apple Crumble
This easy fruit crumble comes together in just a few steps. Firstly, make the fruit filling. Peel, core, and slice the apples, then toss in orange juice. Hull and chop the strawberries and set aside. In a saucepan over medium heat, sauté the apples with butter for about 10 minutes (longer if making for younger children needing softer fruit). Remove from the heat. Stir in the strawberries and 2 tbs orange juice. Transfer to a baking dish.
Then, make the crumble topping. Use a food processor to mix the rolled oats, flour, dates and butter until the mixture resembles coarse crumbs. Use your hands to sprinkle the crumble mixture evenly over the stewed fruit. Bake for 25 minutes or until golden brown and crisp on top.
Thermomixer? This apple crumble Thermomix recipe is largely prepped in your machine. Firstly, make the fruit filling. Peel, core, and slice the apples, then toss in orange juice. Hull and chop the strawberries and set aside. In your machine, sauté the apple for 10 minutes (longer if making for young children needing softer fruit), then mix in the strawberries and orange juice. Transfer the mix to a baking dish, then wash and dry your machine. Use it to then make the crumble topping. Add all crumble ingredients to the mixing bowl and chop. Use your hands to sprinkle the crumble mixture evenly over the stewed fruit. Bake for 25 minutes or until golden brown and crisp on top.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Serving and storing
This Strawberry and Apple Crumble is so good served warm, either on its own or with a dollop of Greek yoghurt, vanilla ice cream, cream or custard.
If you’re making this for yourself or older kids and like things a little sweeter, you can drizzle a teaspoon of maple syrup over the top.
For babies or toddlers, serving the Crumble plain or with just a little fresh cream stirred through is a lovely way to include them in family meal times.
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze for up to 3 months – just thaw and reheat before serving.
Looking for more easy, family-friendly desserts? Try my no-bake Lemon Cheesecakes – they’re a yummy treat with a lemony cream cheese and yoghurt filling on an oat coconut base, perfect for little ones.
If you make this Strawberry and Apple Crumble, please leave a 🌟 star rating and a 📝 comment below! I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby and toddler-friendly recipes.
Happy cooking,
Chloe x
Strawberry and Apple Crumble
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Ingredients
Stewed fruit:
- 4 apples red varieties like Pink Lady or Fuji, large sized (550g/1.25lb prepared) (Note 1)
- Juice of 1 orange
- 250 g strawberries hulled (Note 2)
- 25 g butter
Crumble topping:
- 1 cup rolled oats (115g)
- 1/4 cup wholemeal/whole wheat flour (45g)
- 30 g pitted dates (Note 3)
- 80 g unsalted butter roughly chopped
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Prepare the fruit. Peel, core and chop 4 apples into 1.5cm/0.5 inch chunks (Note 1). Toss in Juice of 1 orange to prevent discolouring. Hull 250 g strawberries and chop into 1.5cm/0.5 inch chunks. Set the strawberries aside in a separate bowl.
- Melt 25 g butter in a saucepan over medium heat. Drain the apples, reserving the orange juice, and add the apples to the saucepan. Sauté for about 10 minutes (Note 4), then remove from the heat.
- Stir through the strawberries and 2 tbs reserved orange juice. Transfer the fruit mixture into a 1.5L/6 cup baking dish.
- Make the crumble topping. In a food processor, blitz 1 cup rolled oats, 1/4 cup wholemeal/whole wheat flour, 30 g pitted dates and 80 g unsalted butter until it resembles breadcrumbs. Cover the fruit mixture with the crumble topping, using your hands to crumble it over.
- Bake in the oven for approximately 25 minutes until the topping is golden brown. Alternatively, you could make 4-6 individual portions in ramekins.
Thermomix Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Prepare the fruit. Peel, core and slice 4 apples into 1.5cm/0.5 inch chunks (Note 1). Toss in Juice of 1 orange to prevent discolouring. Hull 250 g strawberries and chop into 1.5cm/0.5 inch chunks. Set the strawberries aside in a separate bowl.
- Put apples and 25 g butter into the mixing bowl. Cook 10 minutes, 100°C, reverse, speed 1, MC off.
- Add the strawberries and 2 tbs orange juice. Mix 5 seconds, reverse, speed 3, MC on. Transfer the fruit mixture into a 1.5L/6 cup baking dish.
- Make the crumble topping. Wash and dry the mixing bowl. Put 1 cup rolled oats, 1/4 cup wholemeal/whole wheat flour, 30 g pitted dates and 80 g unsalted butter into the mixing bowl and mix 5 seconds, speed 8, MC on. If not mixed entirely, scrape down the mixing bowl and mix 2 seconds, speed 8, MC on. Cover the fruit mixture with the crumble topping, using your hands to crumble it over.
- Bake in the oven for approximately 25-30 minutes until the topping is golden brown. Alternatively, you could make 4-6 individual portions in ramekins.
One Response
This crumble is soooo good with Greek yoghurt for breakfast! I love that it’s a healthy, versatile sweets option – great for breakfast or as a treat!