Strawberry Rhubarb Crumble (Printable)
Tangy strawberries and rhubarb with a buttery oat topping served warm with vanilla ice cream.
# What You'll Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and halved
02 - 2 cups rhubarb, cut into ½-inch pieces
03 - ½ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - Zest of 1 lemon
→ Crumble Topping
07 - 1 cup all-purpose flour
08 - 1 cup rolled oats
09 - ½ cup packed light brown sugar
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon salt
12 - ½ cup unsalted butter, cold and cubed
→ To Serve
13 - 4 cups vanilla ice cream
# How To Make It:
01 - Preheat the oven to 350°F.
02 - In a large bowl, toss strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon zest until evenly coated.
03 - Pour the fruit mixture into a lightly greased 9-inch baking dish.
04 - In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold butter and rub into dry ingredients with fingertips or pastry blender until coarse crumbs form.
05 - Sprinkle the crumble mixture evenly over the fruit filling.
06 - Bake for 35 to 40 minutes until topping is golden brown and fruit bubbles at the edges.
07 - Let cool for 10 minutes. Serve warm with scoops of vanilla ice cream.
# Expert Tips:
01 -
- The contrast between hot, tangy fruit and cold, creamy ice cream is the kind of simple pleasure that makes people close their eyes when they take their first bite
- This crumble comes together in under an hour but tastes like something that required far more effort and planning than it actually did
02 -
- If your fruit is especially juicy, you might see some bubbling over the edges, so place a baking sheet on the rack below to catch any drips
- The crumble needs those 10 minutes of resting time or the filling will be too runny, but serving it warm is absolutely nonnegotiable
03 -
- Rub the butter into the dry ingredients quickly so it doesn't soften from the heat of your hands
- Sprinkle a handful of oats over the top during the last 5 minutes of baking for extra crunch and visual appeal