Alison Miksch
Active Time
15 Mins
Total Time
40 Mins
Yield
Serves 8 (serving size: 1/2 cup)

A crumble is a great alternative to pie: Making it is straightforward and simple, but the result is every bit as delicious. Strawberry and rhubarb are a classic combo—the tartness of rhubarb is tamed by sweet strawberries and the whole thing evokes the best of spring foods. Serve warm but be sure to let the crumble sit for a few minutes before cutting, to let the fruit set.

How to Make It

Step 1

Preheat oven to 400°F. Lightly coat an 8-inch square glass baking dish with cooking spray. Stir together strawberries, rhubarb, 1/2 cup of the brown sugar, and 2 tablespoons of the butter in a saucepan; cook over medium-high, stirring occasionally, until sugar is dissolved, fruits soften, and mixture begins to thicken, 8 to 9 minutes. Remove from heat.

Step 2

Melt remaining 4 tablespoons butter in a microwavable bowl on HIGH until melted, about 45 seconds. Stir together melted butter, oats, flour, oil, salt, cinnamon, and remaining 1/4 cup brown sugar in a bowl until crumbly.

Step 3

Pour strawberry mixture into prepared baking dish; sprinkle evenly with butter-oat mixture. Bake in preheated oven until topping is browned and fruit filling is bubbly, 15 to 18 minutes. Remove from oven; let cool 10 minutes.

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