Strawberry Rhubarb Crumble

Strawberry rhubarb crumble combines sweet strawberries, tart rhubarb, and a buttery oat topping into a simple baked dessert with cozy spring flavor. This beginner-friendly recipe delivers a jammy fruit filling and crisp golden crumble perfect with vanilla ice cream or yogurt.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 320kcal

Author: Chloe White

Cost: $8

Equipment

8-inch square baking dish
large mixing bowl
medium mixing bowl
pastry cutter optional
Measuring cups and spoons

Ingredients

2 cups fresh strawberries, hulled and sliced
2 cups fresh rhubarb, chopped
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
3/4 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/2 cup cold unsalted butter, cubed

Instructions

Preheat the oven to 375°F and grease an 8-inch square baking dish.
In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt.
Stir gently until the fruit looks glossy and evenly coated.
Pour the fruit mixture into the prepared baking dish and spread evenly.
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until pea-sized crumbs form.
Sprinkle the crumble topping evenly over the fruit filling.
Bake for 40 to 45 minutes until the topping is golden and the filling bubbles in the center.
Remove from the oven and let the crumble rest for 15 minutes before serving.

Notes

Use fresh strawberries and firm rhubarb for the best flavor and texture. If using frozen fruit, add 1 extra tablespoon cornstarch and bake a few extra minutes. For extra crunch, stir chopped pecans or sliced almonds into the topping. Let the crumble rest for at least 15 minutes before serving so the filling thickens properly.

Nutrition