Strawberry Rhubarb Crumble (Crisp)
Equipment
- 7x11 rectangular baking dish or 2 quart dish, oval or round
Ingredients
- 3/4 cup all purpose flour
- 2/3 cup plus 1/2 cup sugar for fruit You can substitute light brown sugar for the granulated sugar in the crumble.
- Large pinch of salt
- 6 tablespoons chilled unsalted butter cut into 1/2-inch cubes
- 1/2 cup old-fashioned oats
- 1/2 cup husked hazelnuts toasted , coarsely chopped
- 1/2 vanilla bean split lengthwise
- 1 pound strawberries hulled, halved (about 4 cups)
- 12 ounces rhubarb preferably bright red, ends trimmed, stalks cut crosswise into 1/2-inch- thick pieces
- Vanilla ice cream or whipped cream
Instructions
- Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°Butter 11 x 7 x 2- inch glass baking dish or any 2 quaert baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. I used 1 tsp. vanilla paste instead.
- Add strawberries and rhubarb to sugar in bowl; toss well. Pour fruit filling into prepared baking dish. Compress oat topping in hand to form clumps and then sprinkle evenly over filling.
- Bake crumble until filling bubbles and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream or whipped cream.
Notes
It's hard to chop hazelnuts without them rolling all around. I throw them in a plastic bag and lightly roll over them with my rolling pin.
Really, too tart? Use more berries and less rhubarb. But if you like a hit of tartness in random bites, keep all of the rhubarb in the recipe.
To make this Vegan, you can substitute coconut oil or a light mild olive oil for the butter in the crumble in a 1:1 ratio. If you try this, I need a report back please!