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Crumble with me

Posted by Jeanne on May 20, 2010

Spring rocks.  It’s still early – I am getting rhubarb at the farmer’s market, but am still buying most other fruits at the grocery store or Costco.  At least they’re organic…?  My guilt is mitigated by the fact that they are so very, very tasty and that this past winter was so very, very long.

Strawberry raspberry rhubarb crumble – inspired by this recipe originally posted at Smitten Kitchen

Makes 6 to 8 servings.

For the topping:

1.33 C flour

1 tsp baking powder

2 TB white sugar

4 TB turbinado sugar (sold as Sugar in the Raw)

Zest of one lemon

1 stick unsalted butter, melted

For the filling:

2 C rhubarb, chopped into 1-inch pieces

2 pints strawberries, hulled and halved or quartered

1 pint raspberries, rinsed

Juice of one lemon

0.5 C sugar

3 TB cornstarch

Pinch of salt

1. Heat oven to 375°F. Prepare filling: Toss rhubarb, strawberries, raspberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep pie plate or other baking dish – I used that blue oval casserole dish I use for almost everything. 

2. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form.

3. Cover fruit mixture evenly with topping. Place pie plate or casserole dish on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 45 minutes.

We ate it plain, and it was delicious.  I think next time we need some ice cream (preferably homemade,  yum).  Must make Curt get on the ice cream wagon.


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