Strawberry and Rhubarb Crumble
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 3⁄4 cup all-purpose flour
- 2⁄3 cup plus 1/2 cup sugar
- 1 large pinch salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1⁄2 cup old fashioned oats
- 1⁄2 cup husked hazelnuts, toasted, coarsely chopped
- 1⁄2 vanilla bean, split lengthwise
- 1 lb strawberry, hulled, halved (about 4 cups)
- 12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (preferably bright red)
- vanilla ice cream
directions
- 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 11x7x2-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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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.