Strawberry, Rhubarb and Apple Crumble

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.

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.

Photo by Maya Visnyei

Strawberry Week: Strawberry, Rhubarb, and Apple Crumble

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Yield: Makes: 6 servings


  • 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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