Strawberry and Rhubarb Crumble
A delightful summer dessert featuring sweet strawberries and tart rhubarb topped with a buttery oat and hazelnut crumble. Perfect served warm with vanilla ice cream.
Ingredients
- •¾ cup all purpose flour
- •1⅙ cup sugar
- •¼ teaspoon salt
- •6 tablespoons unsalted butter
- •½ cup old-fashioned oats
- •½ cup hazelnuts
- •½ whole vanilla bean
- •1 pound strawberries
- •12 ounces rhubarb
- •1 pint vanilla ice cream
Cooking Instructions
- 1.
Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
10 min
- 2.
Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
15 min
- 3.
Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
60 min
