Strawberry Rhubarb Crumble Vanilla (Printable)
Warm crumble with juicy strawberries, tart rhubarb, and buttery topping paired with creamy vanilla ice cream.
# What You'll Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and halved
02 - 3 cups fresh rhubarb, sliced into 1/2-inch pieces
03 - 2/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon lemon juice
→ Crumble Topping
07 - 1 cup all-purpose flour
08 - 1/2 cup rolled oats
09 - 2/3 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cut into cubes
→ To Serve
13 - 1 pint high-quality vanilla ice cream
# How To Make It:
01 - Preheat your oven to 375°F. Lightly grease a 9-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is evenly coated with the sugar mixture. Pour the fruit filling into the prepared baking dish and spread evenly.
03 - In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and work it into the dry mixture using your fingertips or a pastry blender until coarse crumbs form. Some pea-sized pieces of butter should remain for texture.
04 - Sprinkle the crumble topping evenly over the fruit mixture, covering the entire surface.
05 - Bake for 35 to 40 minutes until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil.
06 - Let the crumble cool for 10 to 15 minutes to allow the filling to set. Spoon warm portions into bowls and top each serving with a scoop of vanilla ice cream.
# Expert Tips:
01 -
- The contrast between hot, bubbling fruit and cold ice cream is the kind of simple pleasure that makes people close their eyes and hum
- Its forgiving nature means even if your crumble looks rustic, the taste is absolutely extraordinary
02 -
- I once rushed the cooling time and ended up with soup-like filling, so those 10-15 minutes are absolutely worth it
- Frozen fruit works surprisingly well, though the texture might be slightly softer than fresh
03 -
- Use your thumb and fingertips to work in the butter rather than your whole palms to keep it cold
- Place your baking dish on a sheet pan to catch any sugary overflow that might burn on your oven floor