Description
This British-inspired crumble balances tart rhubarb and sweet strawberries with a buttery oat topping. Perfectly golden and crunchy when baked, it’s a nostalgic, no-fuss dessert ideal for spring. Serve warm with vanilla ice cream for a comforting treat.
Ingredients
Strawberries, quartered – 2 cups
Rhubarb, 1/2-inch pieces – 2 cups
Granulated sugar – 1/2 cup
Cornstarch – 1.5 tablespoons
Coarse salt – 1/8 teaspoon
All-purpose flour – 3/4 cup
Packed brown sugar – 1/3 cup
Granulated sugar – 3 tablespoons
Cinnamon – 1 teaspoon
Unsalted butter (cold) – 6 tablespoons
Instructions
Preheat oven to 375°F with rack in middle
Prepare baking dish by lining with parchment paper
In a large bowl, combine strawberries, rhubarb, 1/2 cup granulated sugar, cornstarch, and salt. Mix gently until evenly coated
Pour fruit mixture into prepared baking dish and spread evenly
In another bowl, combine flour, 1/3 cup brown sugar, 3 tablespoons granulated sugar, and cinnamon
Cut cold butter into small cubes and mix into dry ingredients with a pastry cutter or fork until crumbly
Sprinkle topping uniformly over the fruit mixture
Bake for 45 minutes or until deeply golden and bubbling
Cool slightly before serving
Notes
Adjust sugar based on fruit sweetness. For a nuttier flavor, add 1/2 cup chopped walnuts to the topping. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg