This dessert is so easy to make and a perfect summer treat. It is best served warm and topped with a scoop of vanilla ice cream!
Apple crumble aka apple crisp is one of my absolute favourite desserts. To try something different, I also enjoy strawberry rhubarb crumble. It is similar to apple crisp but with a delicious base filling of berries and tangy rhubarb! I love the fruity bottom and the sweet granola style top. It is best still warm with a big scoop of vanilla ice cream on top. The warmth of the crumble causes the ice cream to melt and ooze all over the dessert. Yup, I am drooling right now.
Fruit crumbles are not only delicious, but very simple to make. If you are not comfortable making and rolling your own pie crust, then making a crumble might just be the perfect dessert for you to make!
- White sugar
- Brown sugar
- Rolled oats
Expert Tip! While this recipe uses both strawberries and rhubarb, you can easily switch it up based on what you have in the fridge, or what your preference is. You could use apple slices in place of the rhubarb and blueberries instead of the strawberries. Or you could use a mixture of raspberries, blueberries and blackberries. The are many different possibilities. All you need to make sure of, is to use the same quantity of fruit as to what is in the recipe.
How To Prep Rhubarb
Make sure that the rhubarb has been washed clean. Chop off both ends of the rhubarb and cut them into half inch chunks. This size is perfect for this dessert as they will be soft but not dissolved to mush. Once chopped, set them aside.
I used fresh rhubarb from a friends garden. I always enjoy using fresh local produce. Not only do you know that it is more fresh stuff shipped from far away, but it is also nice to know that buying local keeps the carbon footprint low. As a result, I am always trying to cook using seasonal produce.
Slice The Strawberries
Wash the strawberries and hull them, removing the green leafy part. Slice them lengthwise
Expert Tip! Frozen fruit is also a possibility for this recipe as well. We always have frozen fruit in the freezer as they are great for smoothies. If you decide to use frozen fruit, make sure the quantities are the same as the recipe. I find though, that frozen berries result in more liquid and the fruit filling is thinner. To compensate, I mix in a couple tablespoons of flour along with the white sugar and fruit in step 2. That should keep the fruit thick enough.
Once the rhubarb and strawberries are cut and prepped, dump them into a 13×9 baking dish. sprinkle the white sugar and 1/3 cup flour on top and use a large spoon to mix until the fruit is coated in the dry ingredients.
How To Make Crumble Topping
Crumble topping is super simple to make. Add all the ingredients for the topping into a large bowl and use a large spoon to mix until it is all sticking together into a crumbly mixture. It is essential for the butter to be softened which allows everything to come together into the crumble.
Expert Tip! I love the crumble topping and I sometimes find myself adding 50% more of each of the crumble ingredients. This gives me a thicker layer of the crumble and it is oh so good!!!
How Long To Bake Crumble
Preheat the oven to 350F. Place the crumble in the oven and bake for about 1 hour and 15 minutes. The crumble should be nicely browned on top and there should be some bubbling of the fruit filling around the edges. I find that seeing the bubbling is a sure sign that the rhubarb is cooked and soft.
Once it has finished baking, take the crumble out of the oven and let cool slightly. This dessert is best served while it is still warm with a scoop of vanilla ice cream on top.
More Crumble Recipes!
I love crumble on my desserts and there are already a few different crumble recipes on my website.
If you actually want to try making a pie with a traditional crust, here are a couple recipes:
Strawberry Rhubarb Crumble
- 2 1/2 cups strawberries , cleaned, hulled and sliced
- 2 1/2 cups rhubarb , sliced
- 3/4 cup sugar
- 1/3 cup flour
Crumble Topping Ingredients
- 1 cup butter , softened
- 1 1/2 cup brown sugar
- 1 1/4 cups flour
- 2 1/4 cups rolled oats
- 1 tsp salt
- 1/2 tsp cinnamon
- Preheat oven to 350F.
- Dump the strawberries and rhubarb into a 13×9 inch baking dish. Sprinkle the white sugar and 1/4 cup flour on top. Use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
- In a large bowl mix together the butter, brown sugar, flour, rolled oats, salt and cinnamon until crumbly. Sprinkle crumb mixture evenly on top of the fruit and gently pat the crumble down.
- Bake the crumble for 1 hour and 15 minutes. The fruit mixture should bubbly along the sides.
- Cool slightly before serving. Spoon onto a dessert plate and, if desired, scoop some vanilla ice cream on top.