Strawberry Rhubarb Crunch

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A delicious dessert with strawberries and rhubarb with a crunch base and crunch topping that is easy to make! It is sweet and tart at the same time and so good!

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Prep Time15

Cook Time1

Course: Dessert

Cuisine: American

Servings: 8

Calories: 399

Ingredients

CRUMBS

1 cup flour
¾ cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon
½ cup butter melted

FRUIT MIXTURE:

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
4 ½ cups strawberries and rhubarb cut into chunks

Instructions

Preheat the oven to 350℉. Generously grease a 9-inch square pan with high sides or an oven-proof dish of similar size. You can use a 10-inch pan too. If you use a standard 9-inch square pan, cover the rack below it in case there is any overflow.
CRUMBS: Mix the flour, oatmeal, brown sugar, and cinnamon together.
Stir in the butter to form coarse crumbs.
Press half of the crumb mixture into the prepared pan. Set it aside.
FRUIT MIXTURE: In a small saucepan, combine the sugar and cornstarch. Mix until there are no lumps.
Mix in the water and vanilla extract.
Gently stir in the fruit until all the fruit is coated with the syrup.
Cook the fruit mixture on the stove over medium high heat until it is thick and bubbly. It takes just a few minutes.
Spread the fruit mixture over the prepared crumb layer in the pan.
Sprinkle the remaining crumbs on top of the fruit.
Bake at 350℉. for 1 hour.
Let it cool on a wire rack. Cover and store it in the refrigerator.

EXTRA TIP:

SUGGESTION: Serve plain, or with ice cream or whipped cream. Delicious served either warm or cold.

Nutrition