Strawberry Rhubarb Crumble
Serves | 8 |
Prep time | 20 minutes |
Cook time | 40 minutes |
Total time | 1 hour |
Website | Adapted from Epicurious |
Ingredients
- 4 Medium stalks rhubarb (about 225g or 2 cups, chopped into 1/2 inch pieces)
- 6 cups ontario strawberries (about 800g, hulled and halved)
- 3/4 cups plus 2 Tbsp all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon fine sea or kosher salt
- 6 tablespoons chilled unsalted butter (cut in to 1/2 inch cubes)
- 1/2 cup large flake oats
- 1/2 cup toasted almond slivers or slices
Directions
1. | Preheat oven to 375°F. To a large bowl, add rhubarb, strawberries, granulated sugar and 2 Tbsp flour and toss to combine. Transfer fruit filling into an 11 x 7 x 2 inch baking dish. |
2. | Combine flour, brown sugar and salt in a medium bowl and stir to blend. Add butter and use a pastry cutter or rub the mixture together with your fingers until pea-sized crumbles form. Add oats and almonds and combine. |
3. | Spread crumble over fruit filling. Bake, uncovered for 40-45 minutes until fruit is bubbly and crumble browns and crisps. |
4. | Serve warm with vanilla ice cream. |