Strawberry Rhubarb Crumble
Sweet strawberries and tart rhubarb make a delicious combination! All topped with a cinnamon maple pecan crumble made with olive oil rather than butter.
Ingredients
Filling
- 2 lb fresh strawberries, hulled and sliced into large pieces
- 1 lb rhubarb, sliced into 1/2 inch pieces
- 1/4 cup white sugar
- 2 tbsn cornstarch
- 1 tsp vanilla extract
Crumble
- 3/4 cup old fashioned oatmeal
- 3/4 cup white whole wheat flour
- 1/2 cup pecans
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350℉.
- In a large bowl, add the sliced strawberries, rhubarb, white sugar, corn starch and vanilla extract. Mix together until the fruit is well coated. Set aside.
- In a medium bowl, add the oats, flour, pecan, olive oil, maple syrup and cinnamon. Mix until a crumble forms.
- Spray a casserole dish with non-stick cooking spray. Add fruit mixture in a single layer. Sprinkle with crumble topping.
- Baked for 45-50 minutes until the top is lightly browned and the fruit mixture is bubbling. Let crumble set for at least 10 minutes before serving.
Notes
Serve by itself or with a scoop of vanilla ice cream for dessert or over plain Greek yogurt for a decadent breakfast!