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A perfect summer twist on the All-American Fall classic. Make it for your family to enjoy any day of the week, or bring it to a picnic or potluck to share with friends. The balance of sweet and tang dance beautifully throughout this dish – especially if you add a generous dollop of our Maple Pecan Ice Cream or Maple Whipped Cream on top!



Prep time


Cook time



  • 3/4 stick cold unsalted butter, cut into small pieces, plus more for baking dish​
  • 1/2 cup granulated maple sugar​
  • 1/3 cup all-purpose or an all-purpose gluten free flour mix​
  • 1/2 cup heritage or old-fashioned rolled oats​
  • 1/3 cup chopped walnuts (optional)​
  • 1 tablespoon ground cinnamon​
  • 1/8 teaspoon coarse salt​
  • 2 cups chopped rhubarb​
  • 12 oz strawberries (about 15), hulled and halved, or quartered if large (about 2 1/2 cups)​
  • 1/2 – 3/4 cup pure maple syrup (adjust to personal sweetness likes)​
  • 2 teaspoons fresh lemon juice​
  • 1 tablespoon cornstarch​
  • Pinch of salt​


  1. Preheat oven to 350°F.
  2. Butter a 9 1/2 inch shallow round baking dish or pie plate.
  3. For the crumble, combine butter, maple sugar, flour, oats, walnuts, cinnamon and salt in a medium bowl. Massage together with your fingers until butter is incorporated and mixture forms small clumps.
  4. Refrigerate mixture while preparing the filling.
  5. For the filling, combine rhubarb, strawberries, maple syrup, lemon juice, and cornstarch in a medium bowl.
  6. Transfer to baking dish and top with crumble.
  7. Bake until bubbling in center and crumble is browned, about 40 minutes.
  8. Let cool at least 20 minutes.
  9. Serve warm or at room temperature with our Maple Pecan Ice Cream or Maple Whipped Cream.


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