Strawberry Rhubarb Crumble
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup slivered almonds
- 1 3/4 cups sugar,
- 1/2 cup butter,
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
- 6 cups fresh strawberries
- 4 cups rhubarb
- 1/4 cup cornstarch
- sweetened whipped cream or vanilla ice cream
Shop ingredients
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Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
- For topping, stir together flour, almonds, 3/4 cup sugar, melted butter, lemon zest, and 1/4 teaspoon salt in a medium bowl until clumps form. Cover and chill topping while preparing filling.
- For filling, combine strawberries and rhubarb in a very large bowl. In a small bowl stir together remaining 1 cup sugar, cornstarch, and salt; add to fruit and toss well to combine.
- Transfer filling to a 3-quart rectangular baking dish. If using frozen fruit, let fruit mixture stand for 45 minutes at room temperature.
- Cover filling with topping.
- Bake in the preheated oven until fruit is bubbly in the center and topping is golden, about 1 hour (1 1/2 hours if using frozen fruit). If topping is browning too quickly, cover with foil during the last 30 minutes of baking time.
- Let stand for 30 minutes before serving. Serve warm or at room temperature. If desired, serve with whipped cream or ice cream.
Source
Original recipe: View Original