Rhubarb and Plum Crumble

Rhubarb and Plum Crumble

We asked a few of our friend’s what they definitely DON’T WANT on Mother’s Day and let us know if you can relate to anything on this list:

To not have to do any laundry

To not have to referee any arguments

To not have to repeat a sentence

To not have to drive anywhere

To not have to share the bathroom with anyone else

To not have to miss their workout

To not have to make slime (or clean it up)

To not have to make any meals (planning, shopping and clean-up is included in this)

If you can relate to one or more of these, then you deserve to have someone make you this easy crumble recipe. It not entirely healthy for you, but we also definitely don’t want to worry about having dessert.

Photo by Maya Visnyei

Plum Crumble

Ingredients

  • 1 cup whole wheat flour
  • ¾ cup rolled oats
  • ½ cup + 2 Tbsps brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1/3 cup pecans, chopped
  • ½ cup butter, melted
  • 3 ½ cups of chopped, pitted plums
  • 2 cup chopped rhubarb
  • 1/3 cup + 2 Tbsps maple syrup
  • 1 Tbps lemon juice
  • 1 Tbsp flour

Method

Preheat the oven to 375 degrees.

Toss together the flour, oats, ½ cup of brown sugar, cinnamon, salt and nuts until everything is well combined.

In a small bowl, mix together melted butter and 2 Tbsp maple syrup. Pour over the oat mixture and stir until it becomes evenly moist. Set aside.

Place your chopped plums and rhubarb, lemon juice, 1/3 cup of maple syrup, 2 Tbsp of brown sugar and flour in a bowl and give it all a good toss. Pour the fruit into an 8” x 8” baking pan. Top with the crumble. Don’t worry if it doesn’t cover the fruit perfectly.

Bake for 30 to 35 minutes until the topping is golden brown and the fruit is bubbling. Allow to cool for a few minutes before serving.

You might also like

Dairy

Mexican Breakfast

It’s Dad Week and this Mexican breakfast is one of Ben’s specialties, but I made the one I’m sharing with you today. The stomach flu that has been harassing Toronto

Vegetables

Grilled Corn and Green Bean Salad

Whenever August arrives I’m a bit conflicted. Part of me wonders where the hell half the summer has already gone while the other half of me is psyched for the

By Ingredient

Kitchen Sink Cookies

Because I’m more of a cook (or as I tell Ben a couple of times a week, “Now that I’m a chef….” This can really precede any statement at all.)

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply