Ingredients
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3/4 cup all-purpose flour
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2/3 cup plus 1/2 cup sugar
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1 large pinch salt
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6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
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1/2 cup old fashioned oats
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1/2 cup husked hazelnuts, toasted, coarsely chopped
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1/2 vanilla bean, split lengthwise
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1 lb strawberry, hulled, halved (about 4 cups)
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12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (preferably bright red)
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vanilla ice cream
Instructions
- Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter; rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. (DO AHEAD: Topping can be made 1 day ahead.) Cover and chill.
- Preheat oven to 375°F
- Butter 11x7x2-inch glass baking dish.
- Place 1/2 cup sugar in large bowl.
- Scrape in seeds from vanilla bean; whisk to blend well.
- Add strawberries and rhubarb to sugar in bowl; toss to coat well.
- Scrape fruit filling into prepared baking dish.
- Sprinkle oat topping evenly over filling.
- Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes.
- Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.