Strawberry Rhubarb Crumble (Print-Friendly Version)
Bright strawberries and rhubarb baked beneath a golden cinnamon streusel, perfect for a quick homemade dessert.
# Ingredients:
→ Fruit Filling
01 -
2 cups strawberries, quartered
02 -
2 cups rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces (approximately 3/4 pound)
03 -
1/2 cup granulated sugar
04 -
1.5 tablespoons cornstarch
05 -
1/8 teaspoon coarse salt
→ Crumble Topping
06 -
3/4 cup all-purpose flour
07 -
1/3 cup packed brown sugar
08 -
3 tablespoons granulated sugar
09 -
1 teaspoon cinnamon
10 -
1/8 teaspoon coarse salt
11 -
6 tablespoons cold unsalted butter, cut into small pieces
→ For Serving
12 -
Ice cream or whipped cream
# Steps:
01 -
Preheat oven to 375°F with the oven rack in the middle position. Coat a 9×9-inch baking dish with nonstick cooking spray.
02 -
In a large bowl, toss strawberries and rhubarb with sugar, cornstarch, and salt until evenly coated. Pour the mixture into the prepared baking dish.
03 -
In a medium bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the cold butter using your hands until the mixture forms large moist clumps. Sprinkle the crumble evenly over the strawberry-rhubarb mixture.
04 -
Place the baking dish on a foil-lined baking sheet. Bake in preheated oven for 45 minutes, or until the topping is browned and fruit is bubbly and tender underneath.
05 -
Let the crumble cool for 10-15 minutes. Serve warm with ice cream or whipped cream.
# Notes:
01 -
Frozen fruit can be used without thawing, but extend the bake time slightly. If thawed, drain off excess liquid.
02 -
Half of the flour in the crumble topping can be substituted with rolled oats if preferred.
03 -
To serve a larger crowd, double the recipe and bake in a 9x13-inch dish for the same amount of time.