Certain foods usher in fall in the most delicious ways. Pumpkin gets a lot of attention this season—and rightly so—but another favorite deserves equal time: a warm, fruit crumble. When summer’s last strawberries and rhubarb are available, or if you stashed them in the freezer at peak season, they make a comforting dessert that’s perfect topped with vanilla ice cream.
This Strawberry Rhubarb Crumble is an easy, crowd-pleasing dessert for family dinners and fall gatherings. Raw rhubarb can be tart and unappealing on its own, but when baked with sugar it softens and balances beautifully with strawberries. The result is sweet, tart, and wonderfully textured beneath a crisp oat topping.
Strawberry Rhubarb Crumble
Ingredients:
3 cups strawberries
3 cups rhubarb
2 tsp vanilla extract
1 tsp lemon juice
2 cups brown sugar (divided)
¼ cup granulated sugar
1 ¼ cup all-purpose flour (divided)
1 ½ cups old fashioned oats
½ tsp cinnamon
½ cup butter, melted
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray.
2. Wash and chop the strawberries and rhubarb into bite-sized pieces.
3. In a large bowl, combine the strawberries, rhubarb, vanilla extract, lemon juice, 1 cup of the brown sugar, ¼ cup of the flour, and the granulated sugar. Toss until the fruit is evenly coated.
4. Spread the fruit mixture evenly in the prepared pan.
5. In a separate bowl, mix the oats, remaining flour, remaining brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly and holds together when pressed.
6. Sprinkle the oat topping evenly over the fruit.
7. Bake for 35–40 minutes, until the topping is golden brown and the fruit is bubbly.
8. Let the crumble cool for about 10 minutes before serving.
Optional: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special finish.
What’s your favorite kind of fruit crumble?
- 3 cups strawberries
- 3 cups rhubarb
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 2 cups brown sugar (divided)
- ¼ cup granulated sugar
- 1 ¼ cup all-purpose flour (divided)
- 1 ½ cups old fashioned oats
- ½ tsp cinnamon
- ½ cup butter, melted
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Wash and chop strawberries and rhubarb into bite-sized pieces.
- Combine fruit with vanilla, lemon juice, 1 cup brown sugar, ¼ cup flour, and granulated sugar; mix well.
- Spread the fruit mixture in the prepared pan.
- In a separate bowl, mix oats, remaining flour, remaining brown sugar, and cinnamon. Stir in melted butter until crumbly.
- Evenly sprinkle the oat topping over the fruit.
- Bake 35–40 minutes, until the topping is crisp and golden and the filling is bubbly.
- Cool for about 10 minutes before serving.
- Optional: Serve with vanilla ice cream or whipped cream.