Tart rhubarb and sweet strawberries turn tender in their own juices beneath a brown sugar and oat crumble topping. This spring-inspired dessert comes together quickly making it a great last-minute dessert option.
Ingredients
Filling:
Topping:
½ cup old-fashioned rolled oats
Directions
Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray.
To prepare filling: Combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; transfer to the prepared baking dish.
To prepare topping: Combine brown sugar, oats, flour, and butter in a medium bowl; stir until thoroughly combined. Crumble the topping evenly over the strawberry-rhubarb mixture.
Bake the cobbler until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes; serve warm or at room temperature.