Ingredients
Scale
- 4 cups fresh strawberries, halved or quartered
- 2 cups fresh rhubarb, chopped small
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 cup rolled oats
- 1/3 cup flour
- 1/3 cup packed brown sugar
- 1/2 cup unsalted butter, softened
Instructions
- Preheat oven to 350°F (175°C).
- Toss together strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice in a bowl. Spread in an 8×8 or 9×9 baking dish.
- In a separate bowl, combine oats, flour, and brown sugar. Cut in softened butter with a pastry cutter or fork until crumbly.
- Sprinkle crumble topping evenly over the fruit mixture.
- Bake for 1 hour, or until fruit is bubbly and topping is golden brown.
- Serve warm with vanilla ice cream (optional).
- Prep Time: 15
- Cook Time: 60
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 375kcal
- Sugar: 34g
- Sodium: 10mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 41mg