Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice. Mix well and pour into the prepared dish.
In a separate bowl, stir together oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
Add cold butter cubes to the oat mixture and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over the fruit mixture.
Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Let it cool for 15 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream!
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 285 kcal | Servings: 8 servings
Tips:
Use a mix of ripe strawberries and tart rhubarb for perfect flavor balance.
Freeze rhubarb in spring so you can make this crisp year-round.
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