A simple summer pleasure, this rhubarb berry crumble has a tart, jammy filling and a buttery almond topping that is baked until crisp. Served warm, drowning in a pool of sweet, creamy vanilla custard, it’s summer in a bowl.

What is summer without at least one jammy, fruity dessert? This rhubarb berry crumble is for those who want a dessert that’s more tart than sweet, as it is decidedly tart. To balance that out, I like serving it with a generous amount of vanilla custard or vanilla ice cream.

The topping is nutty and buttery, and if you prefer a crumble that’s more topping than filling, I suggest doubling it. This crumble is decidedly filling-forward!

I also recommend pressing the topping over the entire filling, making sure to cover the surface completely. That way, it’s less likely to sink into the fruit, as mine did here – oops, you live and you learn.

You can use frozen berries or fresh – whatever variety you have on hand. You can also play with the ratio: use more strawberries, blueberries, or blackberries if that’s your preference. The filling comes together by simply mixing the fruit with a little cornstarch, lemon zest, and vanilla.

The topping is mixed by hand, so no special equipment is needed! Well, except for a kitchen scale, of course, if you want to get your measurements right and skip washing all those extra measuring cups.

Tips & Variations

Use fresh or frozen berries. Frozen berries can be used straight from the freezer – no need to thaw them first!
Mix and match the berries. Use any combination of strawberries, blueberries, raspberries, or blackberries, and adjust the ratios to suit your taste.
Double the topping. If you prefer a crumble with more buttery topping than fruit, simply double the crumble ingredients.
Cover the filling completely. When sprinkling on the topping, make sure the fruit is covered all the way to the edges to help prevent it from sinking into the filling.

FAQs

Can I use fresh berries?
Yes. I use frozen berries, but fresh berries absolutely work. If using frozen, there’s no need to thaw them first.

Can I prevent the almonds from browning too much?
Yes. Instead of sprinkling the sliced almonds over the top, mix them into the crumble before scattering it over the fruit. This keeps them from toasting as deeply.

Can I use different berries?
Absolutely. Use any combination of strawberries, blueberries, raspberries, or blackberries, and adjust the proportions to your taste.

Can I double the crumble topping?
Yes. If you prefer a crumble with a thicker, crunchier topping, simply double the topping ingredients.

More Strawberry Recipes

Strawberry Peach Basil Crisp with Brown Butter & Sesame: Juicy strawberries and peaches are tossed with fresh basil and tucked beneath a nutty brown butter crumble with toasted sesame seeds. It’s a simple summer dessert that balances sweet fruit with savory notes, best served warm with a scoop of vanilla ice cream.

Cornbread Loaf with Macerated Strawberries: Tender, buttery cornbread meets juicy macerated strawberries in this simple summer dessert. The warm loaf soaks up all that berry syrup, making each slice equal parts rustic and elegant.

Strawberry Orange Layer Cake: Orange cake layers are filled with fresh strawberries and whipped cream, making a cake that feels bright, fresh, and unmistakably summery. It’s the kind of dessert that belongs at birthdays, garden parties, and long weekend gatherings.

Strawberry Summer Cake: This strawberry summer cake is nutty, buttery, and studded with fresh strawberries that become wonderfully jammy as they bake. Simple enough for an afternoon snack yet beautiful enough to end a summer dinner party, it’s the kind of cake you’ll find yourself making all season long.

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