Strawberry Rhubarb Cobbler with Oat Hazelnut Crumble
Strawberries and Rhubarb are a classic late spring-early summer combination. One easy way to make delicious use of this seasonal pair is to make a simple fruit cobbler. Just a few ingredients, a yummy crumble topping and a blitz in the oven yields the most delicious, seasonal treat.
For this recipe you’ll need two key items (strawberries + rhubarb). First off, I know strawberries are fruit and rhubarb is considered a vegetable – but since we are making a sweet dessert, I’m just going to refer to them collectively as fruit. Okay?
In this recipe, I’ll be using fresh ingredients but frozen can be substituted if your craving happens ‘off-season’. Just be aware that moisture content in fresh vs. frozen is variable, so additional cornstarch may be required.
For this fresh cobbler, you’ll need to prepare the strawberries and rhubarb. Start by giving everything a good rinse and dry.
- trim off the tops and quarter the strawberries,
- remove all leaves from the rhubarb and chop into 1/2″ chunks (if the rhubarb is extra wide, cut it in half lengthwise too)
Toss the fruit with the filling ingredients and pour into a prepared baking dish.
Next, prepare the crumble topping. The most important thing about the crumble is :: don’t skimp on the topping! For this recipe I chose a combination of oats & toasted hazelnuts.
You can really use any type of nuts you prefer — or even omit depending on your taste preferences.
Sprinkle the crumble over the top of the fruit and bake in a preheated oven.
Don't forget to set your cobbler on a rimmed baking sheet before baking! It will save you a giant clean-up project if there's an overflow!
Once the topping is crisp and the fruit is juicy and bubbly, the cobbler is ready to be pulled out of the oven.
That classic sweet and tart strawberry rhubarb combination is so glorious. The juicy, warm fruit is covered in that buttery crunchy oat, hazelnut topping. Simply wonderful.
Strawberry Rhubarb Cobbler with Oat Hazelnut Crumble
cobbler filling
- 3 c quartered strawberries (washed, dried and trimmed)
- 3 c chopped rhubarb (1/2″ pieces — no leaves)
- 1 c sugar
- 1 pinch sea salt
- 2 T salted butter, cut into small cubes
- 4 T cornstarch
crumble topping
- 1 c old fashioned oats
- 3/4 c toasted hazelnuts, roughly chopped
- 1 c brown sugar
- 1/2 c salted butter, room temperature
Preheat oven to 350°.
First, combine the strawberry rhubarb cobbler filling ingredients in a medium mixing bowl. Give the fruit a good toss so that the sugar and cornstarch are evenly distributed.
Pour the fruit into a buttered 9″x13″ or 8″x12″ baking dish.
In the same mixing bowl, combine the crumble topping ingredients, working the butter into the oats and nuts with your hands so that everything is evenly combined and crumbly.
Last, sprinkle the crumble topping over the fruit. Set the baking dish on a rimmed baking sheet and bake for 40-45 minutes, until topping is crisp and the fruit filling is bubbly.
Allow cobbler to cool for 5 minutes before serving.
Serves 12
