Healthy Strawberry & Rhubarb Crumble

Sometimes I eat this oat crumble as breakfast. However you can also eat the crumble as dessert! In that case, serve your freshly-baked crumble with a few scoops of ice cream. I topped the ice cream with some local honey. For this crumble, you can use any type of fruit. So feel free to use your seasonal favorite!

Strawberry & Rhubarb Oat Crumble

Servings 2 servings
Prep Time 10 minutes
Cook Time 35 minutes


  • Cast Iron Skillet


  • 300 gram Rhubarb or rhubarb sauce
  • 300 gram Strawberries


  • 100 gram Rolled Oats
  • 2 tbsp Sunflower Seeds
  • 1 tbsp Lineseed optional
  • 3 tbsp Honey
  • 2 tbsp Olive Oil

Serve with..

  • Ice Cream
  • Honey



  • Clean the rhubarb stalks and strawberries. Chop both of the fruits in thin slices or small cubes.
  • Preheat the oven on 180 degrees Celsius or 355 degrees Fahrenheit.


  • Add all the topping ingredients to the mixing bowl. Mix until all oats are covered with oil and honey. Personally, I love to add a pinch of salt too (to enhance the sweetness of the topping).
  • Put all the fruits in the skillet and top with the oat mixture.
  • Bake the crumble for about 30-40 minutes. When the oats are getting brown on top (halfway), I use a fork to mix the oats on top. This will not only make sure the topping bakes evenly, but also ensures crispiness of the topping.


  • Do you have a sweet tooth? Serve the crumble with some additional honey! I love ice cream so I topped the crumble with a few scoops of vanilla ice cream : )
Course: Breakfast, Dessert, Sweet
Cuisine: Dutch, Healthy
Keyword: Oven, Sweet

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