Why Make This Recipe

Strawberry Rhubarb Skillet Crumble is a delightful dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb. This naturally gluten-free recipe is simple to prepare and guaranteed to impress friends and family alike. The combination of fresh fruits and a crumbly topping creates a comforting treat that’s perfect for any occasion, whether it’s a summer picnic or a cozy evening at home.

How to Make Strawberry Rhubarb Skillet Crumble

Ingredients

1 lb strawberries (washed, hulled and chopped)
1 lb rhubarb (washed, trimmed, and thinly sliced)
1/2 cup sugar
Juice of 1/2 lemon
2 Tbsp oat flour
1/2 cup old fashioned rolled oats
1/2 cup brown sugar
1/2 cup oat flour
1/2 cup ground hazelnuts
1 tsp vanilla extract
5 Tbsp unsalted butter (divided, at room temperature)

Directions

Set oven to 350°F.
- Set oven to 350°F
For the fruit filling, mix the strawberries, rhubarb, sugar, lemon juice, and oat flour together in a bowl. Put it in a 10-inch cast iron skillet or baking dish of your choice.
- For the fruit filling, mix the strawberries, rhubarb, sugar, lemon juice, and oat flour together in a bowl. Put it in a 10-inch cast iron skillet or baking dish of your choice.
Mix the dry ingredients together and then, using your fingertips, mix in 4 Tbsp of the soft butter and the vanilla extract. Break up the butter into small pieces and keep mixing until there is no longer any dry flour, and the topping has a nice large crumbly texture.
- Mix the dry ingredients together and then, using your fingertips, mix in 4 Tbsp of the soft butter and the vanilla extract. Break up the butter into small pieces and keep mixing until there is no longer any dry flour, and the topping has a nice large crumbly texture.
Scatter the topping over the fruit evenly.
- Scatter the topping over the fruit evenly.
Dot with the last Tbsp of butter.
- Dot with the last Tbsp of butter.
Bake for 45 minutes until golden browned and bubbling like crazy.
- Bake for 45 minutes until golden browned and bubbling like crazy.

How to Serve Strawberry Rhubarb Skillet Crumble

Serve the Strawberry Rhubarb Skillet Crumble warm from the oven for the best experience. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm crumble and the cold creamy topping is absolutely irresistible!

How to Store Strawberry Rhubarb Skillet Crumble

To store any leftovers, let the crumble cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. If you wish to reheat it, place it in a preheated oven at 350°F until warmed through.

Tips to Make Strawberry Rhubarb Skillet Crumble

Use fresh, ripe strawberries for the best flavor.
Feel free to adjust the sugar according to your taste preferences, especially if your strawberries are particularly sweet or tart.
For an added nutty flavor, you can substitute ground hazelnuts with other nuts like almonds or walnuts.

Variation

Experiment with different fruit combinations! You could add blueberries or peaches for a twist on the classic flavor. Additionally, for a more tropical flair, try incorporating coconut flakes into the crumble topping.

FAQs

1. Can I make this recipe vegan?
Yes! Substitute the butter with a plant-based alternative and use maple syrup or agave nectar in place of sugar.

2. What if I can’t find rhubarb?
If rhubarb is unavailable, you can substitute it with additional strawberries or try other tart fruits like tart cherries.

3. Can I freeze the crumble?
Absolutely! To freeze, assemble the crumble but do not bake it. Cover tightly and freeze for up to 3 months. When you’re ready to bake, take it out and let it thaw in the fridge overnight before baking as directed.