Strawberry Rhubarb Crumble Dessert (Print Version)
# Ingredients:
→ Fruit Filling
01 -
2 cups strawberries, quartered
02 -
2 cups rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces
03 -
1/2 cup granulated sugar
04 -
1 & 1/2 tablespoons cornstarch
05 -
1/8 teaspoon kosher salt
→ Crumble Topping
06 -
3/4 cup all-purpose flour
07 -
1/3 cup packed brown sugar
08 -
3 tablespoons granulated sugar
09 -
1 teaspoon cinnamon
10 -
1/8 teaspoon kosher salt
11 -
6 tablespoons cold unsalted butter, cut into small pieces
→ For Serving
12 -
Ice cream or whipped cream
# Instructions:
01 -
Preheat oven to 375°F with rack in the middle position. Coat a 9×9-inch baking dish with nonstick cooking spray.
02 -
In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt until evenly coated. Pour into the prepared baking dish.
03 -
In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
04 -
Place the baking dish on a foil-lined baking sheet. Bake until topping is browned and fruit is bubbly and tender underneath, about 45 minutes.
05 -
Let the crumble cool for 10-15 minutes. Serve with ice cream or whipped cream.
# Notes:
01 -
Fresh ingredients provide a richer flavor, but frozen can be used if needed. Increase bake time slightly if baking with frozen fruit.
02 -
Tent the baking dish with foil if the topping starts over-browning during baking.
03 -
If using thawed frozen fruit, drain any excess liquid before baking.