Strawberry Rhubarb Crumble Recipe

Certain foods just seem to welcome in fall in the tastiest of ways. Pumpkin seems to get all the attention this time of year and I do love my fair share of pumpkin. However, there’s no better time to enjoy one of my all-time favorite desserts: fruit crumble!

Summer’s last strawberries and rhubarb or the even the ones you put up in the freezer at the height of the season make a delicious warm dessert topped with ice cream. {Especially if your “fall” is like mine and it’s still really hot out.} This Strawberry Rhubarb Crumble will be a hit after dinner for a family dessert- or bring a pan to the next fall get-together and watch it disappear in a blink! If you have ever nibbled on a raw piece of rhubarb you know it is not appealing at all, but bake it down with sugar and the taste and texture become sweet, tart, and perfect for a fall fruit crumble.

Strawberry Rhubarb Crumble 

Ingredients:
3 cups strawberries
3 cups rhubarb-2 tsp. vanilla extract
1 tsp. lemon juice
2 cups brown sugar
¼ cup granulated sugar
1 ¼  cup all-purpose flour
1 ½ cups old fashioned oats
½ tsp. cinnamon
½ cup butter, melted

Directions:

1. Preheat oven to 350 degrees. Coat a 9×13 pan with butter or cooking spray.

2. Wash and chop strawberries and rhubarb into small bite sized pieces.

3. Toss strawberries, rhubarb, vanilla, lemon juice, 1 cup brown sugar, ¼ cup flour, and granulated sugar in a large bowl until well mixed.

4. Pour mixture into prepared pan.

5. In a separate bowl mix oats, remaining flour, and remaining brown sugar.

6. Sprinkle topping over fruit evenly.

7. Bake for 35-40 minutes, until top is crisp and golden brown.

8. Allow to cool for 10 minutes before serving.

Optional: Top your warm Strawberry Rhubarb Crumble with your favorite vanilla ice cream or whipped cream!

What’s your favorite kind of fruit crumble?