Strawberry Rhubarb Skillet Crumble (naturally gluten free)
User Reviews
5
Strawberry Rhubarb Skillet Crumble (naturally gluten free)
Description
The Strawberry Rhubarb Skillet Crumble melds the tartness of rhubarb with the sweetness of strawberries, sweetened with sugar and brightened by lemon juice. Oat flour incorporated into the filling helps thicken the juices released during baking. The topping mixes old-fashioned rolled oats, brown sugar, oat flour, ground hazelnuts, vanilla, and room-temperature butter, combined to a crumbly texture that crisps up during baking.
Baked in a cast iron skillet or baking dish at 350°F, the crumble browns evenly and bubbles as the fruit softens underneath. The result is a contrast between a juicy fruit base and a crunchy, nutty topping. It can be served warm as a comforting breakfast or dessert.
The recipe allows for using all strawberries or all rhubarb if preferred, though all rhubarb requires additional sugar to balance its tartness. The skillet method also concentrates flavors and creates caramelized edges.
Ingredients
- 1 lb strawberries washed, hulled and chopped
- 1 lb rhubarb washed, trimmed, and thinly sliced
- 1/2 cup sugar
- lemon juice of half
- 2 Tbsp oat flour
topping
- 1/2 cup rolled oats old fashioned
- 1/2 cup brown sugar
- 1/2 cup oat flour
- 1/2 cup hazelnut ground
- 1 tsp vanilla extract
- 5 Tbsp butter divided, at room temperature, unsalted
Instructions
- Set oven to 350F
- For the fruit filling, mix the strawberries, rhubarb, sugar, lemon juice, and oat flour together in a bowl. Put it in a 10 inch cast iron skillet or baking dish of your choice.
- Mix the dry ingredients together and then, using your fingertips, mix in 4 Tbsp of the soft butter and the vanilla extract. Break up the butter into small pieces and keep mixing until there is no longer any dry flour, and the topping has a nice large crumbly texture.
- Scatter the topping over the fruit evenly.
- Dot with the last Tbsp of butter
- Bake for 45 minutes until golden browned and bubbling like crazy.
Notes
- You can use all strawberries or all rhubarb; if using all rhubarb, increase the sugar to balance tartness.
- This crumble works well as a cozy breakfast or a sweet dessert option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 10mg | 0% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 40mg | 44% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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