Description
A sweet and tangy dessert with strawberries and rhubarb under a crispy oat topping.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped into 1-inch pieces
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 375°F (190°C).
- Mix strawberries, rhubarb, granulated sugar, and cornstarch in a bowl. Spread into a baking dish.
- Combine flour, oats, brown sugar, and cinnamon in another bowl. Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 45 minutes, or until the topping is golden and the fruit is bubbly.
- Let it cool for 10 minutes before serving.
Notes
- Use frozen fruit if fresh is not available. Thaw and drain excess liquid.
- For a gluten-free version, use gluten-free flour and oats.
- Serve warm with ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg