Old Fashioned Easy Rhubarb And Strawberry Crumble
Sweet strawberries and tart rhubarb baked to bubbling perfection under a golden brown sugar and buttery oat topping. The ultimate summer dessert. Great for feeding a crowd.
Print
Pin
Servings: 6 servings
Ingredients
- 500 g (3 2/7 cups) fresh strawberries
- 200 g (1 ½ cups) rhubarb
- 130 g (4 ⅗ oz) sugar
- 30 g (1 oz) plain flour , *See notes for frozen fruit
- juice and zest of lemon
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Crumble topping
- 225 g (1 5/7 cups) plain flour
- 225 g (8 oz) butter, cold cut into cubes
- 125 g (1 ½ cups) rolled oats, *not quick-cooking- see notes
- 220 g (1 cups) demerara or caster sugar
Instructions
- Preheat the oven to 175ºC or 350ºF
- Cut the leafy tops off the stalks of rhubarb and wash well. Using a sharp knife cut the rhubarb into 1.5cm pieces and place into a medium bowl. Remove the green leafy tops from the strawberries and cut them into quarters. If the strawberries are small, just cut them in half. Place them in the bowl with the pieces of rhubarb.
- Stir the fruit with sugar and flour. The flour is what helps to thicken all the fruit juice as the crumble bakes. Add the cinnamon, lemon zest, and vanilla to the bowl and stir well to combine everything. Set the bowl aside while you make the crumble topping.
To make the crumble topping
- Add the oats, butter, sugar, and flour to a food processor and pulse until 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.
Notes
- 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.
- Be sure that the butter is cold before you get started.
- Preheat the oven before placing the crumble in to bake.
- If using frozen fruit, add an extra 10 grams of plain flour to the fruit and bake from frozen.
Nutrition
Calories: 516kcal | Carbohydrates: 115g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 396mg | Fiber: 6g | Sugar: 65g | Vitamin A: 106IU | Vitamin C: 52mg | Calcium: 103mg | Iron: 3mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!