Strawberry Rhubarb Crockpot Crumble (Printable Version)
Bright rhubarb and strawberries gently cooked with a golden oat crumble topping, perfect for warm gatherings.
# Ingredients:
→ Fruit
01 -
300 g fresh strawberries, hulled and halved
02 -
240 g chopped rhubarb
03 -
15 ml lemon juice
→ Fruit Mixture Sweeteners and Flavoring
04 -
150 g granulated sugar
05 -
5 ml vanilla extract
→ Crumble Topping
06 -
65 g all-purpose flour
07 -
45 g rolled oats
08 -
67 g brown sugar
09 -
1.5 g ground cinnamon
10 -
1.25 g salt
11 -
115 g cold unsalted butter, cubed
# Steps:
01 -
Lightly grease the crockpot insert with butter or cooking spray to prevent sticking.
02 -
In a large bowl, toss together strawberries, rhubarb, granulated sugar, lemon juice, and vanilla extract until evenly coated.
03 -
Transfer the coated fruit mixture to the bottom of the prepared crockpot.
04 -
In a separate bowl, mix flour, rolled oats, brown sugar, cinnamon, and salt. Incorporate cold butter using a pastry cutter or fingers until the texture resembles coarse crumbs.
05 -
Evenly sprinkle the crumble topping over the fruit in the crockpot. Cover and cook on low for 210 to 240 minutes until the fruit is bubbly and the topping is golden brown.
06 -
Serve warm alone or accompanied by a scoop of vanilla ice cream or whipped cream if desired.
# Notes:
01 -
For best texture, ensure the butter is thoroughly cold before mixing into the crumble topping.