Active Time: 15 MinsTotal Time40 Mins
Yield:
Yield: : serves 8 (serving size: 1/2 cup)
A crumble is a great alternative to pie: Making it is straightforward and simple, but the result is every bit as delicious. Strawberry and rhubarb are a classic combo—the tartness of rhubarb is tamed by sweet strawberries and the whole thing evokes the best of spring foods. Serve warm but be sure to let the crumble sit for a few minutes before cutting, to let the fruit set.
Ingredients
- Cooking spray
- 2 cups frozen whole strawberries, thawed and halved lengthwise
- 1 1/4 cups frozen sliced rhubarb, thawed
- 3/4 cup packed light brown sugar, divided
- 6 tablespoons (3 oz.) unsalted butter, divided
- 1 cup uncooked old-fashioned regular rolled oats
- 3 ounces (about 3/4 cup) white whole-wheat flour
- 3 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
Nutritional Information
- Calories 324
- Fat 15g
- Satfat 6g
- Unsatfat 8g
- Protein 4g
- Carbohydrate 47g
- Fiber 5g
- Sugars 23g
- Added sugars 20g
- Sodium 129mg
- Calcium 13% DV
- Potassium 5% DV
- Calories 324
- Fat 15g
- Satfat 6g
- Unsatfat 8g
- Protein 4g
- Carbohydrate 47g
- Fiber 5g
- Sugars 23g
- Added sugars 20g
- Sodium 129mg
- Calcium 13% DV
- Potassium 5% DV
How to Make It
Step 1
Preheat oven to 400°F. Lightly coat an 8-inch square glass baking dish with cooking spray. Stir together strawberries, rhubarb, 1/2 cup of the brown sugar, and 2 tablespoons of the butter in a saucepan; cook over medium-high, stirring occasionally, until sugar is dissolved, fruits soften, and mixture begins to thicken, 8 to 9 minutes. Remove from heat.
Step 2
Melt remaining 4 tablespoons butter in a microwavable bowl on HIGH until melted, about 45 seconds. Stir together melted butter, oats, flour, oil, salt, cinnamon, and remaining 1/4 cup brown sugar in a bowl until crumbly.
Step 3
Pour strawberry mixture into prepared baking dish; sprinkle evenly with butter-oat mixture. Bake in preheated oven until topping is browned and fruit filling is bubbly, 15 to 18 minutes. Remove from oven; let cool 10 minutes.
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