Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt in a bowl.
- Pour fruit mixture into prepared dish.
- Mix oats, flour, brown sugar, cinnamon, and salt in another bowl.
- Stir in melted butter until crumbly.
- Sprinkle crumble evenly over fruit.
- Bake for 35–40 minutes until golden and bubbling.
- Cool for 10–15 minutes before serving.
Notes
Use fresh or frozen fruit. If using frozen, thaw slightly before baking. Add chopped nuts for extra crunch. Store leftovers in the refrigerator up to 4 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 33g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg