Strawberry Rhubarb Crumble
A warm, comforting dessert that combines sweet strawberries and tart rhubarb, topped with a crunchy crumble. Perfect for creating memories with loved ones.
Ingredients
Filling
- 2 cups strawberries, hulled and sliced Fresh strawberries provide sweetness; feel free to use frozen if that's what you have.
- 2 cups rhubarb, diced Fresh is great, but frozen works perfectly too—just thaw and drain excess water.
- 1 cup granulated sugar Adjust according to your sweetness preference; honey or maple syrup can be a healthy option.
- 1 tablespoon lemon juice This adds brightness; orange juice can be a fun twist.
Crumble Topping
- 1 cup all-purpose flour For the crumb topping; whole wheat flour will add a nuttier flavor.
- 1/2 cup rolled oats They add texture and heartiness; gluten-free oats make a great substitute.
- 1/2 cup brown sugar For a depth of flavor; coconut sugar can be used as an alternative.
- 1/2 cup unsalted butter, melted This is essential for that rich crumble; coconut oil can be a healthier swap.
- 1/2 teaspoon cinnamon Just a pinch enhances the warmth; nutmeg is a great alternative.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure your crumble bakes evenly and becomes golden brown.
- In a large bowl, combine the sliced strawberries and diced rhubarb. Sprinkle with sugar and lemon juice, mixing to coat them evenly. Let this sit for about 10 minutes.
- In another bowl, mix the flour, oats, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
Assembling and Baking
- Pour the fruit mixture into a greased baking dish. Evenly sprinkle the crumble topping over the fruit.
- Place the dish in the preheated oven and bake for 25 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow the crumble to rest for about 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.