Strawberry, Rhubarb, and Apple Crumble
You know what we went and did? We started an Instagram page for sweetpotatochronicles. About time, right?! I mean, jeez, I’m not sure what took us so long but we did it. I have to admit, it’s a bit of a relief. I feel way better inundating that account with all my food shots. This way I can get back to cat and kid photos on my personal account. It just felt weird having a shot of our cat–dressed in Barbie clothes (not sure why Scarlett does that to the poor thing)–next to a photo of my Lemon Thyme Chicken Dinner Salad. Actually, that reminds me. I really need to shoot that dinner salad for the site so I can share it with you.
The one thing I did remember to shoot for you was this crumble. In the summer, I make at least one crumble a week. And I switch up the fruit inside as easily as I forget to put sunscreen on. (To all the scientist I ever interviewed while working as a beauty director, yes I’m totally ashamed to write that.) I’m really not too specific about what combination of fruit I use either. I’ve added this crumble to the top of everything from peaches and blueberries to blackberries and apples. But this combination is by far my favorite. Wait, let me say that again. This is BY FAR my favorite. I swear you’ll blow people’s flip-flops off if you serve this when you entertain this summer. Although, do you want to know how I really love to eat this little gem? In the morning on top of Greek yogurt. Shazam! Yes, you heard it hear first. I love making dessert for breakfast. Take that breakfast for dinner. You just got schooled.
- 2 cups quartered strawberries
- 3 Granny Smith green apples, peeled, halved, cored and cut into slices
- 3 stalks of rhubarb, diced
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/4 cup sugar
- 1/4 cup cup spelt flour
- For the crumble
- 1/2 cup spelt flour
- 3/4 cup old-fashioned oats
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 pound (1 stick) cold unsalted butter, grated
Preheat oven to 400 degrees F.
In a large bowl, add the strawberries, apples and rhubarb and toss with the lemon juice, zest, sugar and flour. Place the mixture in a 9×13 baking dish.
For the crumble, combine the flour, oats, sugar, brown sugar, salt and cinnamon. Using a cheese grater, grate the butter into the bowl. With either your hands or a pastry blender, work the butter into the dry ingredients until it makes a coarse, crumbly mixture. Sprinkle crumble evenly over fruit.
Place baking dish in the oven and bake for 40 to 45 minutes, until the crumble is golden brown and crisp and the juices are bubbly. Serve either warm or room temperature. Or cold with breakfast.
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