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Strawberry Crumble on a white plate with a fresh strawberry and a scoop of vanilla ice cream
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5 from 1 vote

Summer Strawberry Crumb

A little rhubarb and a lot of strawberries together topped with oatmeal makes a pretty fantastic summer crumb.
Cook Time40 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Summer Strawberry Crumb
Servings: 8
Calories: 223kcal


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


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.


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