You Say Crisp, I say Crumble, Either Way, it’s Berry Delicious (Strawberry Rhubarb Crumble)

By threejamigos | July 22, 2019 | Comments 1 comment

On my recent foray to the Farmer’s Market I came home with not only strawberries and blueberries but rhubarb too. I thought about making a pie but I wanted something a little easier and quicker to make but just as tasty.
Ideas started running through my head, how about a crisp or crumble? The vision of a sea of lightly sweetened fruit capped by cresting waves of oatmeal, nuts, sugar and butter. I dove in.

I could adapt my apple crisp, which is yummy-licious, but I did a quick digital walk online and found a Strawberry Rhubarb Crumble on Epicurious. It looked really tasty to me. A crumble is essentially the British version of a crisp. Best of all, the recipe called for hazelnuts. Lately I have found myself drawn to recipes that incorporate those tasty filberts. They’re super crunchy and buttery with a unique flavor that is hard to describe. Pecans, my usual go-to nut, are milder and softer while hazelnuts are bold and assertive. It doesn’t get swallowed up by other ingredients, but acts as a nice foil. But that crunch, oooh, love it.

Though the recipe calls for strawberries and rhubarb, I threw in blueberries for good measure. Rhubarb adds a nice tart punch to the berries. When you dig into the crisp, the berries will be sweet, the rhubarb-tart, and the crumble-buttery, and thanks to the hazelnuts-crunchy. A nice contrast to the soft, juicy berries. Want it less tart? Add more berries and less rhubarb. In a pinch, you could substitute pecans or walnuts. BUT hazelnuts are so good. I use to toast my own but that’s a lot of work. I get toasted, skinned, hazelnuts from TJ. It’s worth it. Grab small handfuls of the crumble and squeeze it together before sprinkling it on the fruit. The chunks of crumble help prevent it from sinking into the fruit.

Last but not least, don’t forget the vanilla ice cream or whipped cream, the perfect finishing touch.

Print Pin

Strawberry Rhubarb Crumble (Crisp)

Course Dessert

Cuisine British

Keyword rhubarb, Strawberry

Prep Time 30

Cook Time 1

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!