Summer Strawberry Crumb
A little rhubarb and a lot of strawberries together topped with oatmeal makes a pretty fantastic summer crumb.
Servings: 8
Calories: 223kcal
Ingredients
For the Strawberry Rhubarb Filling:
- 3 stalks rhubarb (diced small)
- 2 cups strawberries (stem removed and cut into quarters)
- 1 Tbs cornstarch
- 1/4 cup honey
- zest from 1 orange
For the Crumble Topping:
- 1/2 cup all purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 cup butter (softened)
- 1 pinch salt
- 1/2 tsp cinnamon
Instructions
For the Strawberry Rhubarb Filling:
- Preheat oven to 350 degrees Farenheit.
- After washing your fruit, prepare as directed in ingredients.
- Mix your strawberries, rhubarb, cornstarch, honey, and orange zest in a medium sized bowl.
- Put fruit mixture in the bottom of a 9 inch shallow baking dish
For the Crumble Topping:
- In another medium sized bowl; mix your flour, oatmeal, brown sugar, salt, and cinnamon.
- Cut your butter into the oatmeal mixture using a couple forks, or a pastry cutter, until you have pea sized crumbs.
- Sprinkle crumb mixture over the top of the strawberry/rhubarb filling
- Place in oven and bake for 35-45 minutes, until the strawberries are bubbling, and the crumble topping is golden brown.
- Let the pan cool for about 5-10 minutes before serving.
- Serve alone or topped with ice cream or whipped cream.
Nutrition
Calories: 223kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 179mg | Fiber: 2g | Sugar: 24g | Vitamin A: 197IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg