I was inspired by seeing another fruit crumble on Pinterest and while i’m not as good a baker/chef as my husband, I still enjoy dilly dallying around the kitchen. I sorta winged this and it worked out perfectly.
In one bowl, add:
- quart of farm fresh (McLeod Farms) strawberries from the freezer (Phil previously cut, cleaned, and added a tablespoon of sugar and let sit for a few hours, then transferred to the freezer)
- 3 stalks of rhubarb, chop off ends and cut into smallish pieces
- 1/2 cup of organic cane sugar
- drizzle of agave syrup all over
Mix, then add 1/2 tsp of cornstarch and mix again.
In another bowl, add:
- 1 cup oats
- 1 cup flour (substitute for any gluten free or tasty flour you like)
- 1/2 cup packed brown sugar
- several dashes of cinnamon, nutmeg
- 1-2 tbsp of ground flax seeds
- several grinds of my yummy cinnamon sugar grinder from Trader Joe’s
Then, mixed the dry ingredients together while you melt 1 stick of Earth Balance Vegan Buttery Spread in the microwave.
Pre-heat your oven to 400 degrees.
Using my new (wedding gift) pastry blender (from Williams-Sonoma), I added the melted *butter to the dry crumble mixture.
Mix until, well, it’s crumbly.
I then used my canola spray to lightly grease my beautiful Le Crueset rectangular baker, another lovely wedding gift (8×10, I think).
Pour the fruit into the bottom of the baker and then pour the crumble over. Yes, that’s the easy part.
Bake at 400 degrees for 20 minutes then 350 degrees for 10 minutes. The fruit will get so bubbly hot and delicious, it will start to poke through your crumble.
If you want to really crisp up the top of the crumble, after the first 20 minutes, spray the top with a little baking spray.
Then, take out of the oven and let cool while you eat your dinner. If you don’t make this before dinner, you’ll be tempted to eat too soon and the molten lava hot fruit will scald your mouth. This is bad.
Instead, enjoy dinner while it cools, then scoop out bowls for you and your significant other. It may not look like an award-winning dish, but it will taste heavenly. The sweet and sour pair wonderfully with the crunchy top.
Just don’t do what I did and forget the vanilla (non-dairy) ice cream. I opened up the freezer door and when I didn’t see any, I cried a little inside.
Only remedy is to buy some of my fav So Delicious Ice Cream and have some more crumble dessert. I mean, if I have to eat more dessert to get it right, I will. Phil and I, if anything, are most dedicated to the cause.