Description
A rustic Strawberry-Rhubarb Crumble with a golden buttery oat topping and a sweet tart fruit filling that bubbles beautifully as it bakes. Crisp on top, jammy underneath, and perfect served warm.
Ingredients
Scale
- 3 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup old fashioned oats
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, toss sliced strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
- Spread the fruit mixture evenly into a 9×9 inch baking dish.
- In a separate bowl, combine flour, brown sugar, salt, and old fashioned oats.
- Add cold cubed butter and cut it into the dry mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit layer.
- Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Let cool for at least 15 minutes before serving to allow the filling to thicken.
Notes
- Slice fruit evenly for consistent baking.
- Keep butter cold to achieve a crisp topping.
- Allow resting time before serving for a thicker filling.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 26g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry rhubarb crumble, strawberry rhubarb dessert, easy fruit crumble recipe, spring fruit crisp