Sweet, juicy strawberries and rhubarb are baked into a jammy filling that is topped with a buttery vanilla oat crumble. This delicious fruit crisp comes together in minutes. Serve warm with a scoop of vanilla ice cream. Strawberry Rhubarb Crumble is also perfect for breakfast with greek vanilla yoghurt!
A fruit crumble, also called sometimes fruit crisp, is sort of a bottomless pie. Fresh fruit is topped with a healthy mixture of rolled oats, flour, sugar, and even nuts, such as pecans, or almond slivers.
I skipped the nuts in todays recipe, and went with extra vanilla pods instead. If you have never made a fruit crumble/crisp before, this is the recipe to try. It taste great even next day served with greek yoghurt!
Strawberry Rhubarb Crumble Tips:
Allow the fruit to sit for about 15 minutes. The sugar will naturally draw out their juices so they become soft and sweet, and deliciously saucy. Fruit mixed together with the cornstarch will make this crisp super jammy.
Sprinkle the crumbles in big chunks. I love adding some bigger chunks. it adds a nice crunchy bite. Knead with your fingers bigger sized chunks, then sprinkle on top of fruit.
Recipe
Strawberry Rhubarb Crumble
Ingredients
For the Filling:
- 1 lbs Strawberries washed, hulled, and cut in half
- 6 medium sized stalks Rhubarb (or 3 large stalks - peeled & cut into 1 inch slices)
- 2 tablespoon lemon juice
- Β½ cup sugar
- 1 Vanilla pod - deseeded (alternatively, use 1 tsps vanilla extract)
- 2 tablespoon cornstarch
For the Crumble Topping:
- Β½ cup rolled oats (Quick Oats are fine)
- 1 cup all purpose flour
- Β½ cup sugar
- Β½ cup butter - unsalted, melted
- 1 teaspoon cinnamon - alternatively use vanilla extract
Instructions
- Preheat oven to 350 Β°F1. In a large bowl, combine rhubarb and strawberries with lemon juice, sugar, vanilla, and cornstarch. Stir, then set aside to allow fruit to release juices.2. In another large bowl, combine flour, oats, sugar, and cinnamom. Add melted butter and stir until well combined. Knead some together with your hands to form clumps.3. Add Fruit Filling to a lightly (with butter creased) baking pan. My pan measures 11x 8 inch( 23x28 cm). Sprinkle streusel topping over the fruits.4. Bake for 25 to 30 minutes until the fruit is bubbling and the topping is light golden brown. Cool slightly. Serve warm with vanilla ice cream. Perfect for breakfast the next morning with greek vanilla yoghurt. Enjoy!
Mara
Loved how jammy this crisp came out. Making this again!