STRAWBERRY AND RHUBARB CRUMBLE
Provided by Tamasin Day-Lewis
Categories Dessert Bake Easter Kid-Friendly High Fiber Strawberry Spring Family Reunion Rhubarb Party Potluck Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
- Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
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Futureboss Burger
[email protected]This was a great recipe! The crumble topping was especially good. I would definitely make this again.
Derryl Kimble
[email protected]This crumble was delicious! The fruit was perfectly cooked and the crumble topping was nice and crunchy. I would definitely recommend this recipe to others.
khezir abbas
[email protected]This is the best strawberry rhubarb crumble recipe I have ever tried! The crumble topping is perfectly crunchy and the fruit filling is sweet and tart. I will definitely be making this again and again.