Strawberry Rhubarb Skillet Crumble
A delightful gluten-free dessert that balances the sweetness of strawberries with the tartness of rhubarb, topped with a crumbly mixture.
Ingredients
For the fruit filling
- 1 lb strawberries (washed, hulled and chopped)
- 1 lb rhubarb (washed, trimmed, and thinly sliced)
- 1/2 cup sugar Adjust according to sweetness of strawberries.
- Juice of 1/2 lemon lemon
- 2 Tbsp oat flour
For the crumble topping
- 1/2 cup old fashioned rolled oats
- 1/2 cup brown sugar
- 1/2 cup oat flour
- 1/2 cup ground hazelnuts Can substitute with almonds or walnuts.
- 1 tsp vanilla extract
- 5 Tbsp unsalted butter (divided, at room temperature) 4 Tbsp for topping, 1 Tbsp to dot.
Instructions
Preparation
- 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.
Making the Topping
- 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 until there is no dry flour and the topping has a large crumbly texture.
- Scatter the topping evenly over the fruit.
- Dot with the last Tbsp of butter.
Baking
- Bake for 45 minutes until golden brown and bubbling.
Notes
Serve warm with vanilla ice cream or whipped cream. Can store leftovers in the refrigerator for up to 3 days.