I know it may seem simple, and it is. Fresh fruit, some sugar, lemon juice, all topped with a buttery, almost sugar cookie like crust. Trust me. It's AMAZING.
My husband and I ate this dessert, and the only thing that came out of either one of our mouths was the phrase- "this is so good". After we finished, Jerel declared this was "the best dessert I've ever made".
So much for those time consuming cakes, cookies, and tarts....from now on, fruit crumbles for everyone!! And please, don't skip the vanilla ice cream.
We made this with strawberries and rhubarb, but I feel confident that this will be made again with blueberries, blackberries, raspberries, apples, pears, whatever I can find at the farmers market!
Strawberry-Rhubarb Crumble
Adapted from Smitten Kitchen
Yields 6 to 8 servings.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)(I only used 1 tablespoon)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt
1. Heat oven to 375°F. 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. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used a square dish and it was just perfect)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
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