Strawberry-Rhubarb Crumble

By Hklbrries

Ingredients

• Filling:
• 3 cups strawberries, hulled and cut into chunks
• 2 1/2 cups 1-inch pieces of rhubarb (about 5 stalks)
• 2 tbsp fresh lemon juice
• 1 cup granulated sugar
• 1/4 cup cornstarch
• Topping:
• 1 cup old-fashioned or quick-cooking oats (not instant)
• 1 cup all-purpose flour
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup chopped pecans
• 1 tsp ground cinnamon
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• Vanilla ice cream, optional

Details

Servings 8

Preparation

Step 1

Heat oven to 375 F. Butter the bottom and sides of a 10-inch deep-dish pie pan.

Prepare the filling. Combine the strawberries, rhubarb and lemon juice in a large bowl. Mix together sugar and cornstarch in a small bowl. Add to the strawberry mixture; toss gently to coat all over. Spoon evenly into the prepared pie pan.

Prepare the topping: Place the oats, flour, dark brown sugar, chopped pecans, cinnamon and butter in a food processor. Pulse with on-and-off motion until the butter is the size of peas. Do not overprocess. Sprinkle the crumb topping evenly over the fruit in the pan.

Bake in 375 F oven about 35 minutes or until the crumb topping is golden brown. Cover the dish loosely with aluminum foil. Bake for additional 10 minutes or until heated through and bubbly.

Serve warm with vanilla ice cream if desired.