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Strawberry Crumble with Balsamic Vinegar

Individual strawberry crumble with a hint of balsamic vinegar and brown sugar, a quick and easy dessert featuring a fantastic flavour combo.

The recipe takes just 10 minutes to put together, which can be done in advance, and just 20 minutes to bake in the oven!

Individual strawberry crumble with balsamic vinegar served with vanilla ice cream.

Fresh Berry Crumble

This strawberry crumble recipe represents a relative rarity here on my site… desserts are not really something I cook very often.

This recipe like many of my dessert recipes this is a result of spending years growing fruit and veg, and this is one that used to help out with our strawberry gluts a great deal.

Although I was much happier turning them into wine.

It is a recipe that combines flavours that many may rise an eyebrow at! But, balsamic vinegar and strawberry are a delicious combination and it sits at the centre of this oaty crumble recipe.

This recipe also follows the main theme on my site, it is designed for two people!

It joins recipes like my mini cherry Bakewell tarts, bread and butter puddings, lemon meringue pies and cherry clafoutis in making two individual strawberry crumbles.

For some strange reason, there seems to be a huge reticence in the cooking community to create dessert recipes for two.

I’ll not fix it, but will at least provide a couple of options, my mini baked rice pudding is a perfect example.

Overhead individual strawberry crumble with balsamic vinegar served with vanilla ice cream.

Frequently Asked Questions

Can I use regular sugar?

Yes, although the dish will not have as round a flavour.

Do I have to use balsamic vinegar?

No, but again you will lose a lot of the flavour of this dish. You will also need to replace the liquid that the balsamic provides, water would be fine.

Can I prepare this in advance?
Yes, you can pull it all together and leave it in the fridge for a day or two before baking.

You can also freeze this strawberry crumble and bake it from frozen. However, you may wish to check that your baking dishes are good for this.

You could always use foil trays instead.

Can I use frozen strawberries?

Yes definitely, I used to make this crumble recipe with frozen strawberries all through winter, it works wonderfully.

Close up individual strawberry crumble with balsamic vinegar served with vanilla ice cream.

Serving Suggestions

For many people the appropriate topping for this strawberry crumble would be a classic custard or creme Anglaise.

Those people a wrong lol!

I have a thing for “hot and cold” when it comes to desserts, the contrast really works for me. As a result, I always serve crumbles with vanilla ice cream.

Other options that you could choose include the chantilly cream that I serve with my poached pears.

You could of course stick real simple, and add some pouring cream, or even my Nan’s favourite evaporated milk!

Individual strawberry crumble with balsamic vinegar on a spoon.

Equipment Used

I typically do not recommend specific brands of equipment unless I think that it is particularly helpful to the recipe. If you have any questions feel free to ask them in the comments section.

  • Weighing Scales and or measuring cups and spoons.
  • Oven.
  • Sharp knife.
  • Cutting board.
  • Mixing bowl.
  • Brulee pots or dishes, the ones I use are made by Emile Henry and measure 11cm (4½”) in diameter and hold 230ml (1 cup) of liquid.
Individual strawberry crumble servings with balsamic vinegar and ice cream.
Yield: 2 Servings

Strawberry Crumble with Balsamic Vinegar Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Combining balsamic vinegar with strawberries may sound like an odd thing to do, but it is a pretty classic combination that really does make the berries sing with flavour and it works particularly well in this strawberry crumble.


  • 250g (1½ Cups) Strawberries
  • 35g (2 Tbsp + 1 Tsp) Cold Butter
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Brown Sugar

For the crumble:

  • 50g (⅓ Cup) Brown Sugar
  • 50g (⅓ Cup) Plain Flour
  • 25g (¼ Cup) Rolled Oats
  • 50g (3 Tbsp + 1 Tsp) Cold Butter


  1. Cut the butter for the crumble into a 1cm (½" Dice)
  2. Place all of the ingredients for the crumble in a bowl and rub them together with your fingers. Transfer it to the fridge whilst you prepare the strawberries.
  3. Hull the strawberries and place them into two 10-11cm (4-4½") Brulee pots.
  4. Cut the rest of the butter into a 5mm (¼") dice and sprinkle and sprinkle it over the strawberries.
  5. Split the remaining brown sugar and the balsamic between the two Brulee pots.
  6. Sprinkle over the crumble mix.
  7. Place in the oven and cook at 200°C or 395°F for 20 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 634Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 91mgSodium: 290mgCarbohydrates: 75gFiber: 4gSugar: 44gProtein: 6g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

sue | theviewfromgreatisland

Monday 3rd of July 2017

I can't stop staring...

Brian Jones

Tuesday 4th of July 2017

Haha, I assume that is a good thing :D Cheers Sue!


Friday 23rd of June 2017

great recipe

Brian Jones

Monday 26th of June 2017

Thank you.


Friday 23rd of June 2017

Another tempting recipe. Your photos always leave me drooling. Balsamic strawberries are so yummy. Gorgeous:-)

Brian Jones

Monday 26th of June 2017

Thanks Claire.


Friday 23rd of June 2017

Wonderful recipe, can't wait to try it!

Brian Jones

Monday 26th of June 2017

Thanks Patty... Have fun.

Helen @ Fuss Free Flavours

Friday 23rd of June 2017

I do enjoy a good dessert, and this sounds like a rather splendid one. A lovely mix of ingredients, I imagine the balsamic vinegar is a real compliment to the sweet strawberries. I'd certainly chose icecream over custard, a perfect combination.

Brian Jones

Monday 26th of June 2017

Yay for the hot and cold choosers, my wife would choose custard, I really do worry about her sometimes ;)

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