Description
A warm, comforting dessert that balances sweet strawberries with tart rhubarb, topped with a golden, buttery oat crumble. Perfect for spring and summer, especially with a scoop of vanilla ice cream!
Ingredients
Scale
- 3 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
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until evenly coated, then pour into prepared dish.
- In another bowl, mix flour, oats, brown sugar, cinnamon (if using), and salt.
- Cut in cold, cubed butter using a pastry cutter or fingers until mixture forms coarse crumbs.
- Sprinkle crumble topping evenly over fruit mixture.
- Bake for 35–40 minutes, or until topping is golden brown and filling is bubbly.
- Let cool for at least 10 minutes before serving to allow filling to set slightly.
- Serve warm with vanilla ice cream or whipped cream if desired.
Notes
- Add chopped nuts like pecans or almonds to the topping for extra crunch.
- Swap lemon juice for orange juice for a citrus twist.
- Mix in other berries like blueberries or raspberries for variety.
- Sprinkle in a pinch of ginger for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg