Strawberry Rhubarb Crumble
A buttery, oat-studded crumble topping blankets a vibrant filling of sweet strawberries and tart rhubarb. This classic dessert balances bright fruit flavors with warm spices and a crisp, golden topping that’s irresistible when served warm with vanilla ice cream.
Ingredients
- For the Fruit Filling:
- 3 cups rhubarb cut into ½-inch pieces (about 4-5 stalks)
- 3 cups fresh strawberries hulled and quartered
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Crumble Topping:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- ⅔ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 10 tablespoons cold unsalted butter cubed
- ½ cup chopped nuts optional: walnuts, pecans or almonds
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the middle. Lightly grease a 9×9-inch baking dish or 2-quart baking dish.
- Prepare the fruit filling by combining the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Toss gently but thoroughly until the fruit is evenly coated with the sugar mixture.
- Make the crumble topping by combining the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Mix well with a fork until evenly incorporated.
- Cut in the cold butter using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This creates the perfect texture in your finished crumble.
- Fold in the chopped nuts if using, distributing them evenly throughout the topping mixture.
- Transfer the fruit mixture to your prepared baking dish, spreading it into an even layer. There should be some juices visible but not swimming in liquid.
- Sprinkle the crumble topping evenly over the fruit, covering it completely. Don’t press down on the topping—a loose application ensures maximum crispness.
- Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling around the edges. You’ll know it’s done when you see thick, jam-like bubbles forming at the sides.
- Cool for at least 15 minutes before serving to allow the filling to set slightly and avoid burning your mouth on the hot filling.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.
Notes
- For a deeper flavor, try replacing half the granulated sugar with brown sugar in the filling.
- If using frozen fruit, do not thaw before mixing—add an extra tablespoon of cornstarch to account for additional liquid.
- The crumble topping can be made ahead and stored in the refrigerator for up to 3 days or frozen for a month.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
- If rhubarb is very tart, increase sugar in the filling by 2-3 tablespoons.