Ingredients
Method
- Preheat oven to 350°F (175°C). Prepare a 10-inch cast iron skillet or a 9- or 8-inch baking dish.
- In a large bowl, mix strawberries and rhubarb with sugar, cornstarch, and orange zest. Spread the fruit mixture evenly in your baking dish.
- In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cubed butter and toss to coat. Use your fingers to mash the butter into the mixture until it forms pea-sized crumbles that hold together when squeezed.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 35–40 minutes until the topping is golden brown and the fruit filling is bubbly at the edges.
- Let cool for at least 30 minutes before serving to allow the filling to thicken.
Notes
To make this gluten-free, substitute ¾ cup gluten-free flour plus ⅓ cup almond flour, and use certified gluten-free oats.
For a vegan version, use a dairy-free butter alternative like Earth Balance or Miyoko’s.
If rhubarb is unavailable, you can substitute with firm cherries, blackberries, or tart apples.
Store leftovers covered in the baking dish in the refrigerator for up to 5 days. Poke small holes in foil to prevent moisture buildup.
For a vegan version, use a dairy-free butter alternative like Earth Balance or Miyoko’s.
If rhubarb is unavailable, you can substitute with firm cherries, blackberries, or tart apples.
Store leftovers covered in the baking dish in the refrigerator for up to 5 days. Poke small holes in foil to prevent moisture buildup.