Tuesday, July 1, 2014
Which is probably why in the past 6 weeks, we've had this crumble on three separate occasions. I am nothing if not consistent and when I get in trouble, this is the first recipe I pull out. The rhubarb is slowly fading from our farmer's market. Whereas every stall used to sell it, now only 2 do. Saddened, I picked up as much as I could and started to freeze it so when John has rhubarb cravings I can, once again, be the best girlfriend ever.
Even if you're not a girlfriend, you, too, can be the best ever just by making this crumble. I love crumble for a lot of reasons. Most importantly, you can use whatever you have lying around in the fridge or on your counter. That almost on the bad side of ripe is perfect for a crumble! We always have fruit leftover from the week before so our crumble always changes.
Plum and Rhubarb Crumble (adapted from Betty Crocker)
Serves: 9 (9x9 pan)
2 cups rhubarb, chopped into 1-inch pieces
3 cups plums, chopped into 1-inch pieces
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 lime, zested and juiced
1 1/2 cup oats
1/4 cup flour
1/2 cup sugar
1/2 cup butter, softened
Preheat the oven to 350 degrees F.
Filling: Combine rhubarb, plums, sugar, cinnamon, ginger,, lime juice, and lime zest in a large bowl. Pour into a 9x9 baking dish; set aside.
Crumble Topping: Combine oats, flour, and sugar in a small bowl. Cut the butter into the mixture until the butter is pea-sized and the mixture is crumbly. Spread evenly over the filling.
Bake for 30-40 minutes, until the fruit is bubbling around the sides of the crumble and the crumble is a light golden brown. Serve warm or at room temperature.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.