This is a delicious dessert to make for your family this spring. Filled with fresh or frozen strawberries, rhubarb, and apples, then topped with a cinnamon oat crumble, it’s warm, sweet, and delightful with a scoop of vanilla ice cream.
Preheat oven to 350F degrees. Coat an 8-inch square baking dish with baking spray.
Prepare the Fruit
Using a sharp knife and cutting board, slice the rhubarb and strawberries.If you are using frozen rhubarb and strawberries, you may either thaw in the refrigerator overnight or defrost in the microwave. I used frozen strawberries and placed them in a glass bowl to defrost. After that, I coarsely mashed them with a potato masher.
Peel and dice one medium Honey Crisp apple.
Make the Filling
In a medium bowl, combine the sliced rhubarb, strawberries, and diced apples. Sprinkle with granulated sugar and ground cinnamon. Mix to combine.
Spoon the strawberry filling into the prepared baking dish.
Prepare the Crumb Topping
In a small bowl, combine the all-purpose flour, baking powder, and salt.
Using a pastry fork, cut in the cold butter until it resembles coarse crumbs. Mix in the brown sugar and old-fashioned oats to combine.
Sprinkle the oat mixture over the strawberry filling. Gently press the crumb into the filling with a wooden spoon. (This helps the filling to bubble up to the top.)
Bake in preheated oven until golden brown and bubbly, approximately 45-50 minutes. Allow to cool for 5-7 minutes before serving.
Serve warm with whipped cream or vanilla ice-cream. This recipe serves 4-6.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.