Sweet summer berries and tart rhubarb hang out together under a buttery crisp oatey crumble that reminds you of the best pie you ever had, with out the fussiness of rolling out pastry.
- 2 cups sliced fresh strawberries
- 4 cups sliced rhubarb
- 2/3 cup cane sugar
- 1-2 tsp lemon zest or orange zest
- 3/4 cup + 2tbsp flour
- 2 tbsp water
- 1/2 tsp cinnamon
- 1 1/2 cups rolled oats
- 1/3 cup packed brown sugar
- 1/2 tsp sea salt
- 1/2 cup cold butter, grated or cut into small cubes
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Toss together berries and rhubarb with sugar, zest, 2 tbsp flour, water and cinnamon. Set aside while preparing topping and toss again a few more times as juices start to collect at bottom of the bowl.
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Preheat oven to 350 deg F. In a separate bowl, stir together oats with 3/4 cup flour, brown sugar, and salt. Add in cold butter and use fork (or clean fingers) to work butter into dry ingredients until a crumbly mixture forms.
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Pour fruit mixture into 8x8-inch baking dish and top with oat crumble mixture, making sure most of the fruit is covered.
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Bake for 50-55 minutes, or until top is golden brown and fruit is bubbling around edges of the pan. Cool for 30 minutes before serving.
Serve warm or at room temp with Greek yogurt, coconut yogurt, ice cream or pouring cream.