I wanted to let you know, if you hadn't heard, that crumble season has started. Here at my house, anyway. Crumbles use up any fruit that might be getting close to its demise, are easy and make me happy. Since strawberries and rhubarb are becoming more abundant in the grocery, and are almost in season here, it was time to get cracking.
The crumble. It can be a combination of lots of things, but must include butter, sugar, flour and some sort of nut. This first crumble of the season includes these things, plus oats.
Slice up your fruit and mix in some sugar and a touch of corn starch.
Into your baking vessel of choice and then to the oven. Bake until bubbly and the crumble top is lightly browned.
Warm, out of the oven, with a small spoonful of ice cream. Nothing beats crumble season!
Here's the recipe:
Strawberry Rhubarb Crumble
2 C sliced strawberries
1 1/2 C rhubarb, chopped
1/4 cup sugar
1 T corn starch
1/2 to 3/4 C oats
1/4 cup brown or granulated sugar
3 T flour
5 T butter
1 cup chopped pecans
Combine all ingredients and use your hands to work everything together or combine in a food processor until lumpy and crumbly. Set aside.
Preheat oven to 350℉.
Mix sliced strawberries and rhubarb in a bowl. Add sugar and corn starch and gently mix.
Lightly butter a baking dish or ramekins and pour fruit into dish. Cover with crumble mixture and bake until fruit is bubbling and crumble top is lightly browned- about 35 to 40 minutes.
*If you didn't use all of the crumble mix, put it in a freezer bag and freeze for next time. I usually make a double batch of crumble so that I have plenty for another time.
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