This strawberry rhubarb crumble (also called a crisp!) is topped with the butteriest oat topping. Overflowing with juicy mixed fruit and a lot of crunch oat topping this crumble is baked to golden perfection and served with a few scoops of vanilla ice cream for good measure! Because we're almost as much about the topping as the fruit. Now that strawberry season is here we can skip frozen fruit and go for the juiciest strawbs and sweet-tart rhubarb. And of course, all ingredients are from Aldi. ♥
I am an absolute sucker for this crumble recipe. I've been making it for years and now I'm sharing it with you. There's also a frozen fruit crumble version for when you can't get fresh fruit as well as a peach and raspberry version, which I highly recommend!
Strawberry Rhubarb Crumble
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- Strawberries- This crumble recipe is absolutely perfect for berries that are a little bit past their best. They tend to be very juicy.
- Rhubarb- You can use field rhubarb or frozen if that's all you can find.
- Oats- Please use porridge oats for this recipe rather than quick-cooking oats. It makes a huge difference to the texture of the crumble topping.
- Butter- You can absolutely use a non-dairy spread here in place of butter.
- Cinnamon- Completely optional in the crumble but I highly recommend it.
- Sugar- Use a mix of caster and brown sugar or all caster is great here. Either way, this crumble topping is its own food group!
- Plain flour
Step by step directions
Step 1 & 2
- Slice the strawberries in half and remove the hull (the green leafy tops) and cut the rhubarb into 1-inch pieces. You can leave some of the smaller strawberries whole if you like a chunkier fruit crumble. I leave the really juicy ones whole and just let them break down as they bake.
- Stir the fruit with the sugar and the flour. The flour is what helps to thicken all the fruit juice as the crumble bakes. It's responsible for the jammy consistency. Let the fruit and sugar mingle.
- If you use frozen strawberries the same principle applies to add some flour to the fruit to create a thick jammy texture.
- Any kind of fruit can be used here, Apples, pears, berries, anything you like. The fruit to sugar to flour measure will be the same. So, really this is an anything-you-have mix and match fruit crumble situation.
Step 3 & 4
Step by step- oat topping
- Every part of this recipe is easy, but the topping may just be the easiest one-step dessert instruction ever! Simply add the oats, butter, sugar and flour to a food processor and pulse until a thick crumble forms. I'm always a fan of a crumble (especially strawberry rhubarb), but this topping is a next-level culinary achievement!
- Be sure to use the pulse setting so that you still end up with larger chunks of the oats. This is why we avoid a quick oats situation. They're already too finely processed.
- I highly suggest you double the topping recipe and freeze half for a later date. It's such a simple dessert and when you already have the topping you can make individual servings too!
Oat topping without a food processor
- If you don't have a food processor you can just use your fingers and rub the butter into the flour and oats, or use a fork. If using this method be sure to use butter that is slightly softened to make it easier to rub in.
If you actually have any leftovers, this crumble stores in the fridge for up to 4 days. But it also freezes really well too. You can freeze it before baking so you just have to pull it out of the freezer and bake it from frozen, or you can freeze any leftovers and simply microwave to heat it up.
Serving crumble and crisps
The usual serving suggestion is a warm crumble with cold vanilla ice cream, but whipped cream or custard also work really well here too. You can serve a cold crumble with a warm custard or just keep it all cold for a really hot day.
So much crumble, so many options!
- Use that crumble topping to make this easy apple crumble cake
- Turn the crumble topping into bars with these wild berry jam slices
- Or create some healthy flapjacks with your leftover oats.
- 500g fresh strawberries
- 200g rhubarb
- 130g sugar
- 30g plain flour
- juice and zest of lemon
225g plain flour
- 225g butter, cold cut into cubes
- 125g rolled oats, *not quick-cooking
- 220g demerara or caster sugar
- Preheat the oven to 160ºC.
- Stir the fruit with the sugar and flour. The flour is what helps to thicken all the fruit juice as the crumble bakes.
- Simply add the oats, butter, sugar and flour to a food processor and pulse until a thick crumble forms. *See notes
- Place the fruit in an oven-safe dish. About a 2l capacity is the size you’ll need. Once the fruit is evenly spread over the dish, place the crumble on top to cover the fruit. This recipe makes a lot of crumble topping so, you can freeze some of it for making crumble at a later date.
- Bake in the preheated oven for about 30 minutes, until the fruit is soft and juicy and bubbling up around the edges and the crumble topping is golden and crisp. Let cool for a few minutes before topping with vanilla ice cream.
Be sure to use the pulse setting so that you still end up with larger chunks of the oats. This is why we avoid a quick oats situation. They're already too finely processed.
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