Strawberry Rhubarb Crumble

I know, I know, Summer is officially over. But guess what? I’m in denial. I know you’re eager to run off and gorge yourself on pumpkins and apples for the next two months (don’t worry, I will be joining you), but before you dive head first into a pile of freshly raked leaves, I’m giving you two last tastes of Summer in case you’re also in denial like me (or live in the South where it’s probably still 90 degrees!)

First up is my healthy and easy take on the classic Strawberry-Rhubarb Pie, followed by my mother’s not-quite-as-healthy-but-absolutely-delicious Peach Crumb Pie.

Strawberry Rhubarb Crumble


1 pound of rhubarb, cleaned
1 pound of strawberries, hulled
1/4 cup granulated sugar
1/4 cup instant tapioca
1 tbs lemon juice
1 tsp vanilla
1 tsp cinnamon
pinch of salt

1 cup whole wheat flour
1 cup oats
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp cinnamon
1/2 cup butter


Preheat oven to 375°.

Slice rhubarb stalks into half-inch pieces and quarter strawberries. Combine in a large bowl with remaining ingredients for filling and mix until the fruit is evenly coated.

To create the topping, mix the dry ingredients together in a separate bowl and then add the butter, combining with hands until the ingredients come together and crumbs form.

Place the fruit mixture in an 8 x 11 inch baking dish and add the crumb mixture on top, squeezing together with hands to form various sized crumbs.

Bake at 375° for 35-40 minutes or until the filling begins to bubble and the crumbs are lightly browned.  Remove from oven and allow to cool for 10-15 minutes before serving. Top with fresh whipped cream or ice cream and enjoy!

Time: 60-70 minutes
Yield: 8 servings


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