Pshhhhh are you there? I have a secret to tell you!!
The secret is that I love a good crumble even more than I love a good chocolate cake. It’s true.
And that’s saying a lot, my friends. There’s just something about that sweet fruity filling topped with crunchy oats and streusel that gets me every.single.time.
This is a lovely little creation using those gorgeous ruby red celery-looking stalks that are just everywhere right now. Before this, I’d never baked with rhubarb before. To be honest, I’d never even had rhubarb before. But then a few weeks ago Adam and I had dinner at a friend’s house and she made a strawberry rhubarb crumble that was to die for.
My version uses big juicy strawberries, rhubarb and apples…just because. Okay fine, I had two apples on hand that day and I thought what the heck, let’s just throw in the kitchen sink while we’re at it. Turns out it was a really good decision indeed.
And you know what takes this crumble to the next level? Vanilla ice cream! Like, three scoops of it.
Mmmm crunchy, golden, sweet, delicious, juicy, lovely crumble!! Yes.
Rhubarb Strawberry Apple Crumble
serves about 8
2 cups diced rhubarb (about three stalks)
1 cup quartered strawberries
1 golden delicious apple, diced
1 cup sugar
1 T flour
1/2 cup old fashioned oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
4 T cold butter, cut into chunks
Preheat oven to 350 degrees.
Toss the diced rhubarb, strawberries and apple in a large bowl with the flour and granulated sugar.
Spray an eight inch square dish with cooking spray and pour in the fruit.
In the same bowl you tossed the fruit it, combine the oats, flour, brown sugar and cinnamon. Using your fingers, work the butter in until it resembles coarse sand (you still want some tiny butter chunks here though—don’t work it in so much that it becomes cornmeal/pie dough consistency).
Pour the topping on the fruit and bake for 45 minutes, until golden.