Recipe Image

Strawberry-Rhubarb Cobbler with Granola Streusel

  • 10 m
  • 50 m
Sarah Epperson
“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 without pie crusts to unroll; the tender fruit cooks quickly to make this a great last-minute dessert option too. Serve warm for the most luscious texture.”

Ingredients

    • Filling
    • 3 cups quartered fresh strawberries
    • 3 cups sliced fresh rhubarb or thawed frozen rhubarb
    • ¼ cup granulated sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon lemon juice
    • ¼ teaspoon salt
    • Topping
    • ½ cup lightly packed light brown sugar
    • ½ cup old-fashioned rolled oats
    • ⅓ cup whole-wheat pastry flour
    • ¼ cup unsalted butter, softened

Directions

  • 1 To prepare filling: Preheat oven to 350°F. Coat an 11-by-7-inch baking dish with cooking spray.
  • 2 Combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice and salt in a large bowl; transfer to the prepared baking dish.
  • 3 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.
  • 4 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.
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