Description
A delightful Strawberry-Rhubarb Crumble that combines tangy rhubarb and sweet strawberries under a buttery, crumbly topping. Perfect for spring and summer desserts!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss gently to coat the fruit.
- Transfer the fruit mixture to a greased 9-inch baking dish.
- In another bowl, combine the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt. Mix until crumbly.
- Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool for about 10 minutes before serving.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- For a vegan version, substitute butter with coconut oil or vegan butter.
- You can add nuts like pecans or walnuts to the crumble topping for extra crunch.
- Fresh or frozen fruit can be used based on availability.
Nutrition
- Serving Size: 1/8 of the crumble
- Calories: 220
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg