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Strawberry-Rhubarb Crumble

August 9, 2010

Sometimes I make large batches of jam (hey, strawberries are cheaper when you by them by the basketload! etc.).  Then you are faced with lots of jars of jam, which can sometimes be daunting to finish up.  While I give away a lot of jam, I also am very interested in figuring out ways of using jam besides the typical toast/yogurt approach.  Baking has proven to be a great outlet for this.  Not only can you has fresh tasting fruit flavor when those fruits aren’t in season, but the prep and chopping of the fruit is already done!  Note: the photos show a doubled version of this recipe, which I made for a work picnic.

Crumbly goodness


  • 8 tbsp. softened butter, divided
  • 1 cup sugar, divided
  • 1 tsp. vanilla
  • 1 egg
  • 6.5 oz. flour (about 1 1/4 cups) plus 1/4 cup
  • 1 pint of homemade jam (I’ve tried strawberry-rhubarb jam, as well as a mixture of apricot and nectarine jams)
  • 8 oz. fresh strawberries (optional)
  • 1/2 cup rolled oats

Combine 4 tbsp. butter and 1/2 c sugar with an electric mixer.  Add vanilla and egg, mix to combine.  Add 6.5 oz flour and place in a buttered pan (a square brownie pan would work well).  Press the mixture down to evenly coat the bottom.  A sheet of saran wrap laid over the dough works very well for this:

Dough distribution par excellence

Pour out the jam over the dough.  If you are combining more than one flavor, mix them in a bowl first.  Add sliced fruit (if you have it) over the jam, like so:

Jam + Fruit = flavor!

In a small pan, melt the remaining butter over medium-low heat.  It will bubble, and eventually begin to brown, which adds a nice toasty flavor.  Add the oats and heat until the oats are also toasty brown.

Browned Butter and Oats, bubbling away

In a small bowl, mix the remaining sugar and flour.  Add the butter-oat mixture and stir to combine.  Distribute over the top.  Bake in a 350 degree oven for 50 minutes, or until the top is toasty brown.

Ready to bake...

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