Strawberry Rhubarb Crumble
Packed with fresh rhubarb and juicy strawberries, this simple and delicious Strawberry Rhubarb Crumble is the perfect blend of sweet and tart.
Equipment
- 10 inch round baking dish
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the strawberry rhubarb filling
- 2.5 cups fresh strawberries, washed and quartered
- 2.5 cups fresh rhubarb, washed and cut into ½ inch slices
- ½ cup white granulated sugar
- ½ lemon, juice of
- 3 tbsp all-purpose flour
- ½ tsp ground nutmeg
For the crumble topping
- ⅓ cup all purpose flour
- ⅓ cup light brown sugar
- ⅔ cups rolled oats
- ¼ cup white granulated sugar
- ⅓ cup pecans, finely chopped optional
- pinch of salt
- 6 tbsp cold unsalted butter, cubed
Instructions
- Preheat oven to 375 degrees F.In a mixing bowl combine strawberries, rhubarb, lemon juice, nutmeg, ?rd cup sugar and 2 tbsp flour. Mix to combine and set aside for at least 5 minutes to allow the juices to release.
- In another mixing bowl combine rolled oats, brown sugar, chopped pecans, ¼th cup granulated sugar, ?rd cup flour and a pinch of salt. Mix to combine.Add 6 tbsp cold, unsalted cubed butter. Use a pastry cutter (see notes above for additional methods) and/or your hands to press or pinch the butter into the flour mixture to form a crumbly texture.
- Transfer fruit mixture a 10 inch cast iron skillet or other oven safe casserole dish. Sprinkle the crumble mixture evenly over the top.Bake at 375 degrees for about 40 minutes until the fruit is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to set about 5 minutes before serving.Serve hot topped with ice cream, custard, whipped cream or simply eat on its own. Enjoy!
Nutrition
Serving: 1servingSodium: 2.8mgSugar: 414gFiber: 3.6gPotassium: 252mgCholesterol: 30mgCalories: 336kcalMonounsaturated Fat: 3.1gPolyunsaturated Fat: 0.8gSaturated Fat: 7.2gFat: 15.3gProtein: 3.5gCarbohydrates: 48g
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