This skillet crumble will instantly become a favorite in your spring and summer entertaining repertoire. It comes together in 15 minutes, and it tastes just as good straight out of the oven as it does for breakfast the next morning. Head to the grocery store this weekend and pick up some rhubarb while it’s still in season. If you can’t find rhubarb, this recipe is easily adaptable with any fruit you’d like.
Strawberry Rhubarb Crumble
Recipe adapted from Nigella Lawson
1 1/3 cup flour
3 tablespoons sugar
3 tablespoons turbinado or demerara sugar (Sugar in the Raw)
1 teaspoon baking powder
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
1 ½ cups chopped rhubarb (about 3 large stalks, chopped into 1-inch pieces)
1 quart strawberries, quartered
1/2 cup sugar
4 tablespoons cornstarch
Juice of one lemon
¼ teaspoon salt
- Preheat oven to 375°F (190°C).
- Prepare topping first. No mixer required! In a medium bowl, combine flour, sugars, baking powder, and lemon zest. Pour in the melted butter. With a fork, mix until the flour mixture is moistened. It should be clumpy. Refrigerate uncovered until you’re done making the fruit filling.
- Prepare the filling next. In a cast iron skillet, deep-dish pie plate, or any casserole dish about 10 inches in diameter, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, and salt together. Try to moisten all of the dry ingredients so you’re not stuck with chunks of cornstarch.
- Remove topping from refrigerator and cover the fruit evenly with your crumble. Place your skillet/plate/dish on a foil-lined baking sheet. Bake until the crumble topping is golden brown, about 40 to 50 minutes.
Do ahead: Although this recipe comes together quickly, if you still need to make it ahead of time, you can bake it and serve it at room temperature, or you can chill your assembled crumble in the refrigerator for up to a day. If you like to save time in the kitchen, download my free 3-Step Guide to Freezer Baking to learn how to make cookies, scones, biscuits, and cakes days, weeks or even months in advance.