Strawberry Rhubarb Crumble with Lemon Thyme

Rose McAvoy

This such a simple dessert you will probably have the recipe memorized before you slide it into the oven. The basic process of fruit, thickener, sugar, and topping can be altered and added to as the seasons change and different fruits become available. Frozen fruit is a great substitute when fresh is not an option.

Print Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American

Calories 165 kcal

Ingredients

5 cups 775g quartered strawberries
3 cups 300 g chopped rhubarb (1x1 inch pieces)
3 tablespoons dark brown sugar
2 tablespoons tapioca flour
2 teaspoons lemon juice

Crumble Topping

⅓ cup rolled oats
⅓ cup whole wheat flour
¼ cup dark brown sugar
1 tablespoon minced lemon thyme
¼ teaspoon Kosher salt
3 tablespoons unsalted butter cold & cut into cubes

Instructions

Pre-heat the oven to 375 degrees and ready a 2 ½ quart casserole or 13x9 baking dish.
In a large bowl, mix the strawberries, rhubarb, sugar, tapioca flour, and lemon juice and turn them out into the casserole in an even layer.
In a medium bowl, use a fork to mix the crumble ingredients except the butter. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the pieces are pea sized and the mixture is the texture of moist sand.
Sprinkle the topping over the fruit so it is evenly covered.
Bake the crumble for 45-55 minutes. The crumble is baked when the crust is golden and the fruit is bubbling.
Allow the crumble to cool to room temperature before serving. The filling will gel as it cools.

Notes

If Lemon Thyme is unavailable substitute 1 rounded teaspoon of fresh lemon zest.