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Easy Strawberry Rhubarb Crumble Recipe with Perfect Crisp Oat Topping

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A quick and easy dessert featuring a tart and sweet strawberry-rhubarb filling topped with a crisp oat topping. Perfect for seasonal celebrations and cozy moments.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and halved (about 450g / 1 lb)
  • 3 cups chopped rhubarb (about 400g / 14 oz), fresh or frozen
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons cornstarch (or arrowroot powder for gluten-free)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (90g)
  • 3/4 cup all-purpose flour (95g) or almond flour for gluten-free
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (113g), cold and cubed (or coconut oil for dairy-free)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line with parchment paper.
  2. In a large bowl, combine the halved strawberries and chopped rhubarb. Add granulated sugar, cornstarch, lemon zest, and vanilla extract. Mix gently but thoroughly to coat the fruit evenly.
  3. Transfer the fruit mixture to the prepared baking dish and spread evenly.
  4. In a separate bowl, combine rolled oats, flour, brown sugar, cinnamon, and salt. Cut the cold, cubed butter into the mixture using a pastry cutter or forks until it resembles coarse crumbs with pea-sized bits of butter.
  5. Sprinkle the oat topping evenly over the fruit mixture without pressing down.
  6. Bake for 35-40 minutes until the topping is golden brown and the fruit filling bubbles around the edges. If the topping browns too fast, loosely cover with foil for the last 10 minutes.
  7. Let the crumble cool for at least 15 minutes before serving to allow the filling to set.

Notes

Keep butter cold for a crisp topping. Do not overmix the fruit filling to avoid mushiness. Adjust sugar based on fruit sweetness. Use fresh lemon zest for brightness. Cover with foil if topping browns too quickly. For dairy-free, substitute butter with coconut oil. For gluten-free, use almond flour and certified gluten-free oats.

Nutrition

Keywords: strawberry rhubarb crumble, oat topping, easy dessert, seasonal dessert, gluten-free option, vegan option, quick crumble recipe

Find it online: https://coracooks.com/easy-strawberry-rhubarb-crumble-recipe-with-perfect-crisp-oat-topping/