Strawberry Rhubarb Crumble

This Strawberry Rhubarb Crumble is the perfect dessert for any occasion, baked to perfection in single-serve cast iron dishes. Each individual portion showcases a delightful balance of sweet, juicy strawberries and tart rhubarb, nestled beneath a golden, buttery oat topping that adds the perfect crisp contrast. Serve warm with a drizzle of crème anglaise or a scoop of melting vanilla bean ice cream for a truly indulgent finish.

For the crumble:

½ stick butter, chopped into small pieces

½ cup brown sugar

½ cup all-purpose flour

1 cup rolled oats

¾ cup pecans

1 teaspoon cinnamon

¼ teaspoon kosher salt

For the filling:

8 cups strawberries, sliced

3 cups sliced rhubarb

1 cup sugar

1 tablespoon cornstarch

2 tablespoons lemon juice

¼ teaspoon salt

For the crème anglaise:

2 cups whole milk

2 teaspoons vanilla bean paste

½ cup sugar

4 egg yolks, at room temperature

Heat the oven to 375 degrees. Prepare the Gourmand Collection Oval Bakers with butter or cooking spray.

For the crumble:

In a medium sized bowl, combine all crumble ingredients. Using a pastry blender or your hands, mix the ingredients together until large crumbs form. Place in the refrigerator until ready to use.

For the filling:

In a medium bowl, combine the rhubarb, strawberries and sugar and toss to combine. Let stand for 10-15 minutes to soften.

In another bowl, whisk together the cornstarch, lemon juice and salt. Using a slotted spoon, transfer the drained fruit to the cornstarch mixture and stir together to make the filling.

Divide the filling between the 4 bakers and top evenly with the crumble topping. Bake until the filling is bubbling and the crumble is golden brown, about 12-15 minutes.

For the Crème Anglaise:

Set a medium bowl in a shallow pan of cold water. Fit the bowl with a medium sized fine mesh strainer.

In a large saucepan, whisk together the milk and vanilla paste and cook over medium low heat for about 5 minutes, or just until small bubbles form around the edges.

In another medium bowl, whisk the sugar and egg yolks until combined. Quickly whisk in half of the milk mixture in a thin stream to temper the mixture without scrambling the eggs. Pour the mixture into the saucepan with the remaining milk and cook over moderate heat until the sauce has thickened slightly, about 5 minutes. The mixture can be refrigerated for up to 3 days.