Apple Rhubarb Strawberry Crumble
Delicious crumble of early summer strawberries and rhubarb with a solid apple base.
Ingredients
Instructions
- Preheat oven to 350 F.
- Peel apples and cut into thin slices.
- Cut gnarly ends off rhubarb (if necessary) and cut into 1/2 inch slices.
- Remove stems from strawberries and slice in half if large.
- Toss the fruit in a large bowl with 1/2 cup sugar, 1/4 cup flour and 1 Tbsp cinnamon until well combined (flour and sugar should look like a thin wet batter).
- In a different bowl, combine 1/2 cup flour, 1 Tbsp cinnamon and 1/2 cup brown sugar.
- Cut butter into mixture, making sure not to warm it up with your hands, until it resembles coarse oatmeal.
- Stir oats into crumble mixture. Chop pecans into small slivers and stir into crumble mixture.
- Pour fruit into a small lasagne pan. Fruit should be at or just above the top of the pan sides (it will shrink while baking).
- Gently pour the crumble mixture on top, making sure not to handle it too much so the butter stays cold.
- Bake for around 1 hour or until crumble is nicely browned and fruit mixture is bubbling at the edges.
- Serve with ice cream, frozen yogourt, whipped cream or milk.
Remove dish from oven when crumble is nicely browned