This Strawberry Rhubarb Skillet Crumble is a great summer time dessert. It is great served right out of the oven with a scoop of vanilla ice cream on top. A delicious ending to any meal.
Nothing says summer more then sweet strawberries, especially ones that you pick yourself. Fresh picked strawberries have a sweetness that just can not be found in store bought strawberries. The store bought ones are usually much firmer and picked before they are ripe so that they will last longer, while fresh picked strawberries are much juicer and are picked at the peek of ripeness which adds a sweetness to them that is unmistakable. They are great to incorporate into desserts or just as is.
With the amount of strawberries we picked this year, I had to come up with some recipes to utilize them, like my Strawberry Cake and my Strawberry Bread With Strawberry Glaze. Still having a bit more strawberries left I thought, why not a pie? Not wanting to go through the hassle of making a pie I decided to be a little more casual and go with a crumble instead. Crumbles are not only easy to make but they also taste great.
Now you rarely see strawberry pie or crumble on its own. Strawberries are very sweet so you need something to balance out that sweetness. Rhubarb when added to strawberry desserts adds that bit of sourness which is the perfect way to balance it out.
As for making this Strawberry Crumble in a skillet, well it just seemed like a fun easy way to put it together. So there you have it Strawberry Rhubarb Skillet Crumble. Easy to make and taste great.
How To Make Strawberry Rhubarb Skillet Crumble
Start by preheating the oven to 350º. To a 10” skillet add the chopped strawberries, rhubarb, granulated sugar, butter, all purpose flour, ground cinnamon, cornstarch, pure vanilla extract and salt and toss to combine.
For the crumble top to a large bowl add the 1 cup of all purpose flour, the oats, brown sugar, cinnamon salt and cubed butter. Blend the ingredients together using a pastry cutter or fork until crumbs form. Spread the crumbs over the top of the strawberry rhubarb mixture in an even layer and place in the preheated oven and bake for 40 to 45 minutes or until juices start to bubble and crumble top is golden brown.
Remove from oven and serve warm with vanilla ice cream.
Ingredients:
Fruit Filling:
- 1 Pound of strawberries chopped
- 2 Cups Rhubarb diced
- 2/3 Cup granulated sugar
- 1/2 Stick of butter cut into pieces
- 1/2 Cup all purpose flour
- 1 Tablespoon cornstarch
- 1 1/2 Teaspoon pure vanilla extract
- 1/2 Teaspoon salt
Crumble Top:
- 1 Cup all purpose flour
- 3/4 Cup old fashion oats
- 1/2 Cup brown sugar
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon salt
- 1 Stick of very cold butter cut into cubes
Instructions:
- Preheat the oven to 350º.
- To a 10” skillet add the chopped strawberries, diced rhubarb, sugar, butter, flour, cornstarch, vanilla extract and salt and mix to combine
- To make the crumble top, to a large mixing bowl add 1 cup flour, oats, brown sugar, cinnamon and salt, whisk to combine. Add the cubed butter and combine using a pastry cutter or fork until crumbs form. Sprinkle crumbs over strawberry mixture in an even layer and place in preheated oven and bake for 40 to 45 minutes or until crumbs are golden brown and the juices start to bubble at the top.
- Remove from oven and serve warm with a scoop of vanilla ice cream.
- Enjoy.