Strawberry Rhubarb Crumble

So . . . what’s the difference between a crisp and a crumble?

I wasn’t sure so, of course, I googled it and found this site. It seems that a crisp is richer, more crunchy, and originated in the States, while a crumble has less sugar and butter and originated in Britain. To me, a crisp uses oats and maybe chopped nuts and other crunchy things, while a crumble predominantly uses flour in its topping. They’re both delicious and this recipe is particularly so.

Makes 6 – 8 servings.


  • 1 1/3 cups flour
  • 1 tsp. baking powder
  • 3 tbsp. sugar
  • 3 tbsp. Demerara sugar
  • zest of one lemon
  • 1/2 cup melted butter
  1. Combine all ingrdients. Mix until clumpy, then refrigerate.
  2. Preheat oven to 375 degrees F.

   Fruit Filling

  • 1 1/2 cups rhubarb, chopped in 3/4 inch pieces
  • 4 cups strawberries, hulled and quartered
  • juice of one lemon
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp. salt
  1. Combine all filling ingredients in a deep baking dish.
  2. Cover thickly with the topping.
  3. Since it will likely boil over, protect your oven by placing the dish on a foil-lined baking sheet. Bake till top is golden brown and fruit bubbles up, about 45 minutes. Best served warm.

I made these in individual ramekins and baked them for 25 minutes.


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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3 Responses to Strawberry Rhubarb Crumble

  1. laura says:

    Mouth watering photos! I hope there’s still one left for me on Friday!

  2. Pingback: Gluten-free Granola | joinmefordinner

  3. Pingback: Rhubarb-Ginger Ice Cream | joinmefordinner

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