Strawberry-Rhubarb Crumble

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Servings: 6 Difficulty: Intermediate
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A classic tart-sweet fruit filling topped with a buttery almond crumble
Strawberry-Rhubarb Crumble recipe image

This Strawberry-Rhubarb Crumble offers a perfect balance of tart rhubarb and sweet strawberries, enveloped in a rich, nutty almond crumble topping. The fruit filling is tender and juicy, thickened just enough with cornstarch to hold its shape without being gloopy. The topping provides a delightful crunch and deep flavor from the almond paste, contrasting beautifully with the soft fruit beneath. It’s an elegant yet comforting dessert that feels homemade and special. Ideal for spring gatherings, weekend brunches, or as a sophisticated end to a dinner party, this individual crumble is easy to prepare and always impressive. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.

Strawberry-Rhubarb Crumble recipe image
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Strawberry-Rhubarb Crumble

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 972.7

Description

This Strawberry-Rhubarb Crumble offers a perfect balance of tart rhubarb and sweet strawberries, enveloped in a rich, nutty almond crumble topping. The fruit filling is tender and juicy, thickened just enough with cornstarch to hold its shape without being gloopy. The topping provides a delightful crunch and deep flavor from the almond paste, contrasting beautifully with the soft fruit beneath. It&# 226;ÂÂs an elegant yet comforting dessert that feels homemade and special. Ideal for spring gatherings, weekend brunches, or as a sophisticated end to a dinner party, this individual crumble is easy to prepare and always impressive. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.

Ingredients

Directions

  1. Preheat oven to 400ðF (204ðC).
  2. In a large bowl, combine sliced rhubarb, halved strawberries, 1/2 cup sugar, cornstarch, and lemon juice.
  3. Toss gently until the fruit is evenly coated with the sugar mixture.
  4. Divide the fruit mixture equally among six 1 1/4-cup custard cups.
  5. In a food processor, blend room temperature butter, almond paste, and the remaining 1/3 cup sugar until smooth and well combined.
  6. Transfer the butter-almond mixture to a medium bowl.
  7. Add the all-purpose flour to the bowl.
  8. Using your fingertips, work the flour into the butter mixture until moist clumps form.
  9. Sprinkle the crumble topping evenly over the fruit in each custard cup.
  10. Place the custard cups on a baking sheet.
  11. Bake for about 30 minutes, or until the filling is bubbling and the topping is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 972.7kcal
% Daily Value *
Total Fat 50.4g78%
Saturated Fat 7.0g35%
Cholesterol 16.1mg6%
Sodium 55.2mg3%
Total Carbohydrate 106.2g36%
Dietary Fiber 11.3g46%
Sugars 53.7g
Protein 24.5g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the crumbles to cool for 5-10 minutes before serving to let the filling set slightly.

For a nut-free version, substitute the almond paste with an equal amount of brown sugar and add 1 teaspoon of vanilla extract to the topping.

If you don't have custard cups, you can bake this in a single 9-inch pie dish or baking dish, increasing the baking time to 40-45 minutes.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10-15 minutes to restore crispiness.

Keywords: strawberry, rhubarb, crumble, dessert, almond, baking, fruit, spring, custard cups, individual, cornstarch, lemon, buttermilk, vegetarian, easy, classic, homemade, comfort food, brunch, tart
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