Strawberry-Rhubarb Crumbles
20m prep 35m cook 1h 0m ready
Individual strawberry-rhubarb crumbles baked in mini skillets with a buttery almond crumble topping. Perfect for sharing or enjoying solo.
Ingredients
- 3 tbsp cold unsalted butter cut into small pieces
- butter for the skillets
- 6 oz strawberries halved (quartered if large)
- 6 oz rhubarb trimmed and cut into ½-inch pieces
- 1/2 tbsp cornstarch
- 3 1/2 tbsp sugar divided
- 1/4 cup all-purpose flour
- 2 tbsp all-purpose flour
- 1/8 tsp kosher salt
- 2 tbsp unsalted almonds roughly chopped
- Vanilla ice cream for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 1.68 mg
- Magnesium: 31.6 mg
- Phosphorus: 98.2 mg
- Potassium: 472 mg
- Zinc: 0.62 mg
Let's Cook
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Step 1.
Heat the oven to 425°F. Line a baking sheet with parchment paper. Lightly butter two mini (6- to 6½-inch) cast-iron skillets and place them on the prepared baking sheet.
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Step 2.
In a large bowl, toss together the strawberries, rhubarb, cornstarch, and 2 tablespoons sugar until evenly coated.
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Step 3.
In a second bowl, combine 3 tablespoons cold unsalted butter (cut into small pieces) and ¼ cup plus 2 tablespoons all-purpose flour. Use your hands to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add ⅛ teaspoon kosher salt, 2 tablespoons roughly chopped unsalted almonds, and the remaining 1½ tablespoons sugar. Squeeze the mixture together with your fingertips to form small clumps.
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Step 4.
Divide the fruit mixture evenly between the prepared skillets. Top each with the crumble mixture (the skillets will appear overfilled). Bake until the fruit is bubbling and the topping is golden brown, 30 to 35 minutes. Let cool slightly before serving. Serve with vanilla ice cream if desired.
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