Strawberry Rhubarb Almond Crumble
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2/3 (80 g) cup almond meal
  • 1/2 cup (55 g) light brown sugar
  • 5 tablespoons (23 g) salted butter
  • 1/3 cup (27 g) quick oats
  • 1 pound (454 g) strawberries, cleaned, hulled, and halved
  • 4 rhubarb stems, cleaned and chopped into 1/2-inch pieces
  • 1/3 cup (37 g) raw cane sugar
  • 1/4 teaspoon vanilla extract
  1. Preheat the oven to 375° F/190° C.
  2. Add the almond meal, brown sugar, and butter to the food processor. Pulse until the mixture starts to clump, about 10 times. Add the oats and pulse a couple more times.
  3. In the medium bowl, toss the strawberries and rhubarb with the cane sugar and vanilla extract. Divide the fruit among the ramekins, then sprinkle the almond crumble on top.
  4. Place the ramekins on the foil-lined baking sheet and bake in the preheated oven until the filling is bubbly and the topping is crisp, about 30 minutes. Remove from the oven and allow to cool for 15 minutes, then serve with ice cream.
More Information

food processor
medium mixing bowl
6 (7-ounce) ramekins, buttered
baking sheet lined with foil

Recipe Notes

You can make the crumble a day ahead and keep it refrigerated until using. Preparation Time includes cooling time after baking.
Recipe by Andrea Meyers at