With a combination of strawberries and rhubarb underneath a streusel crumble topping, this spring or summer dessert is super delicious! The rhubarb adds a bit of tartness, while the strawberries balance everything out. Plus, it’s easy to assemble with only one bowl required. Stir everything together, pour it into a baking dish, and you’ll have yourself a new favorite dessert!
½cupunsalted buttercold, and cut into small pieces
Preheat the oven to 350°F. Butter a 9x9 pan and set it aside.
In a large bowl, combine the rhubarb, strawberries, white granulated sugar, orange juice, and cornstarch. Stir to combine and pour the filling into the prepared baking dish, making sure to scrape out any juices.
In the same bowl large bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Mix to combine and add the cubed cold butter. Work the butter into the dry mixture until the pieces of butter are no larger than the size of a pea and the mixture resembles wet sand. Spread the streusel evenly over the filling.
Place in a preheated 350°F oven until the filling is bubbling throughout and the streusel is golden, 50-60 minutes. Once baked, allow the crumble to cool for 1-2 hours. The filling is runny when hot but will thicken as it cools.
When slicing the fruit, make sure to cut any large strawberries into quarters rather than halves. This will ensure that the crumble bakes evenly and results in the desired texture.
When pouring the fruit mixture into the baking dish, make sure to scrape out the bowl. While this ensures that there is no waste, it also makes sure that any of the residual juices are in the crumble. These juices are important as they contain some of the sugar and cornstarch, which is needed to thicken the entire dish.
The crumble is ready to be sprinkled on top of the fruit when it holds together when pressed into a fist but easily flakes apart when disturbed. It will look sort of like a sandy texture, and that is exactly what you want.
Make sure that the recipe cools for 1 to 2 hours after it is removed from the oven before it is served. If the crumble is served immediately, the juices will not have time to firm up, and the whole mixture will be runny rather than a cohesive piece of crumble.