Prep 20 mins
Cook 45 mins
Since strawberries and rhubarb are a typical pair, a new twist is added to this crumble...an appealing topping of oats, sugar and pecans.
- 3 cups strawberries, hulled and cut into chunks
- 2 1⁄2 cups rhubarb, cut into 1-inch pieces (about 5 stalks)
- 2 tablespoons fresh lemon juice
- 1 cup granulated sugar
- 1⁄4 cup cornstarch
- 1 cup old fashioned oats (NOT instant) or 1 cup quick-cooking oats (NOT instant)
- 1 cup all-purpose flour
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1⁄2 cup cold unsalted butter, cut into small pieces (1 stick)
- vanilla ice cream (optional)
- Heat oven to 375 degrees Fahrenheit. Butter the bottom and sides of a 10-inch deep-dish pie pan.
- Prepare the filling: Combine the strawberries, rhubarb, and lemon juice in a large bowl. Mix together sugar and cornstarch in a small bowl. Add to the strawberry mixture; toss gently to coat all over. Spoon into the prepared pie pan.
- Prepare the topping: Place the oats, flour, dark-brown sugar, chopped pecans, cinnamon and butter in a food processor. Pulse with on-and-off motion until the butter is the size of peas. Do not over-process. Sprinkle the crumb topping evenly over the fruit in the pan.
- Bake in 375 degree oven until the crumb topping is golden brown, about 35 minutes. Cover the dish loosely with aluminum foil. Bake for additional 10 minutes or until heated through and bubbly.
- Serve warm with vanilla ice cream, if desired.
Delicious! I baked mine at 350 because I did not want the topping to get too dark. Came out perfect.
This was excellent! The whole family enjoyed it and there were compliments all around - it won't even make it 48 hours here! I went ahead and ground up the topping more than called for because I have one child who hates nuts unless they're hidden. Definitely a keeper - thank you!