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Strawberry Rhubarb Crumble Recipe Easy Rustic Cast Iron Dessert

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An easy rustic dessert combining fresh strawberries and tart rhubarb baked in a cast iron skillet for a perfect sweet-tart balance with a buttery, crispy crumble topping.

Ingredients

Scale
  • 4 cups strawberries (about 600g), hulled and quartered
  • 3 cups rhubarb (about 375g), chopped into ½-inch pieces
  • ¾ cup granulated sugar (150g)
  • ½ cup brown sugar (100g), packed
  • 1 cup old-fashioned oats (90g)
  • ¾ cup all-purpose flour (95g)
  • ½ cup unsalted butter (115g), cold and cubed
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon cinnamon (1g), optional
  • ⅛ teaspoon salt (a pinch)

Instructions

  1. Prep the fruit (10 minutes): Hull and quarter the strawberries, chop the rhubarb into ½-inch pieces, then toss both in a large bowl with granulated sugar, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Stir gently until the fruit is evenly coated and set aside to macerate while you prepare the topping.
  2. Make the crumble topping (5 minutes): In another bowl, combine oats, brown sugar, flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with visible pea-sized butter chunks.
  3. Assemble in cast iron (2 minutes): Pour the macerated fruit mixture into a 10-inch cast iron skillet, spreading it evenly. Sprinkle the crumble topping over the fruit in an even layer, covering all the fruit.
  4. Bake (40-45 minutes): Place the skillet in a preheated 350°F (175°C) oven. Bake until the topping is golden brown and crisp, and the fruit mixture is bubbling around the edges.
  5. Cool and serve (10 minutes): Remove from the oven and let cool for at least 10 minutes to thicken the juices. Serve warm, ideally with vanilla ice cream or whipped cream.

Notes

[‘Use cold unsalted butter for a flaky topping; avoid margarine or melted butter.’, ‘Do not overmix the crumble topping to prevent it from becoming gummy or doughy.’, ‘Macerate fruit briefly to release juices but avoid making it mushy.’, ‘Let crumble rest for 10 minutes after baking to thicken filling and avoid sogginess.’, ‘Cast iron skillet provides even heat and a crispier crust compared to glass or ceramic dishes.’, ‘Adjust sugar based on the sweetness of your strawberries.’, ‘For gluten-free version, substitute all-purpose flour with gluten-free baking flour and use certified gluten-free oats.’, ‘For vegan version, use coconut oil instead of butter and maple syrup instead of sugar.’]

Nutrition

Keywords: strawberry rhubarb crumble, cast iron dessert, rustic dessert, easy crumble recipe, spring dessert, sweet tart dessert

Find it online: https://blairrecipes.com/strawberry-rhubarb-crumble-recipe-easy-rustic-cast-iron-dessert/