3 Cups Strawberries, chopped
3 Cups Rhubarb, chopped into 1″ inch slices
Up to 1 Cup Sugar (if you have really sweet strawberries, maybe try about ¾ cups)
3 Tablespoons Corn Starch
¼ Teaspoon salt
¾ Cups Rolled Oats
¾ Cups All Purpose Flour
½ Cup brown or granulated sugar
6 Tablespoons of butter, melted
Preheat oven to 375* F
Mix filling ingredients in a large bowl, toss to combine, and set aside.
Make the crumble topping: Mix oats, flour and sugar in a bowl. Melt butter, and pour into dry mixture and mix (sometimes I just use my fingers to make sure it’s well combined).
Transfer strawberry and rhubarb filling into a cast iron skillet 10” round or a baking dish, top with the crumble, and bake in the oven for about 40-45 minutes, or until the crumble is slightly crisp and golden brown filling bubbles. Let cool for about 15 minutes to let it set completely before serving.
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