Sweet and sour, tangy and sassy, that’s what summer tastes are all about. Add some strawberries, rhubarb, a pinch, a dash, and a smidge, and voilà! The perfect crumble for your next summer outing. This dish is delish!
3/4 cup all-purpose flour
2/3 cup + 1/2 cup granulated sugar
1/2 cup old-fashioned oats
1/8 teaspoon salt
1/8 teaspoon cinnamon
3/4 stick butter, at room temperature
1 teaspoon vanilla extract
4 cups (1 pound) strawberries hulled, cut in half
12 ounces rhubarb, cut into 1/2-inch thick pieces
Preheat oven to 375°F. Grease a 9 by 13-inch baking pan (or use nonstick spray) and set aside. Place flour, 2/3 cup sugar, oats, salt, cinnamon, butter, and vanilla in a large bowl and mix by hand until the topping is crumbly in texture, about 5 minutes. Place the strawberries and rhubarb in the bottom of your prepared baking dish. Sprinkle 1/2 cup sugar over the fruit and mix to coat. Spread topping evenly over the strawberries and rhubarb. Bake for 45 minutes until crust is golden brown. Remove from oven and cool 15 minutes before serving.
Sass It Up: Snag some vanilla ice cream to enjoy with your warm crisp.
Carpool Crunch: Use frozen strawberries in lieu of fresh strawberries.
