Description
A simple and delicious Strawberry Rhubarb Crockpot Crumble that combines fresh strawberries and rhubarb with a crumbly topping, perfect for a sweet dessert.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, lemon juice, and ground cinnamon. Mix well and pour the mixture into the crockpot.
- In a separate bowl, mix the rolled oats, all-purpose flour, brown sugar, melted butter, and salt until crumbly. Sprinkle this mixture evenly over the fruit in the crockpot.
- Cover the crockpot and cook on low for 4-5 hours or until the fruit is bubbly and the topping is golden brown.
- Once cooked, remove the lid and let it cool for about 10 minutes before serving.
Notes
- For a nutty flavor, add 1/2 cup of chopped nuts (like pecans or walnuts) to the crumble topping.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Dessert
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg