2 ½–3 cups fresh strawberries, quartered 2 cups fresh rhubarb, cut into ½-inch pieces 1 orange, zested 1 teaspoon vanilla ½ cup sugar 2 tablespoons cornstarch ½ teaspoon ground ginger ¼ teaspoon cinnamon ¼ teaspoon freshly grated nutmeg ---FOR THE TOPPING--- 1 cup all-purpose or whole wheat flour 1 cup rolled oats ¼ cup chopped pecans or almonds ¼ cup brown sugar ¼ teaspoon salt ½ cup butter, room temperature Ice cream, for serving Directions
Heat your oven to 400ºF and lightly grease a medium casserole dish with non-stick cooking spray. In a large bowl, combine the strawberries, rhubarb, orange zest, vanilla, sugar, cornstarch, ginger, cinnamon, and nutmeg. Stir well then transfer to the prepared casserole dish. In the same bowl, make the topping by combining the flour, oats, nuts, brown sugar, and salt. Add in the butter and, using your fingers or a pastry cutter, cut in the butter until the mixture is crumbly. Grab about half of the mixture in your hands and squish it together so that it holds a loose ball then break large chunks over the fruit. Scatter the remaining loose crumble mixture over top. This 2-step process isn’t totally necessary, but it gives your crisp some extra texture. Bake for 30 to 35 minutes or until the fruit is juicy and bubbly and the crumble topping is golden brown. Allow the crumble to cool slightly before serving with ice cream.
Recipe : Ingredients
2 ½–3 cups fresh strawberries, quartered
2 cups fresh rhubarb, cut into ½-inch pieces
1 orange, zested
1 teaspoon vanilla
½ cup sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
¼ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
---FOR THE TOPPING---
1 cup all-purpose or whole wheat flour
1 cup rolled oats
¼ cup chopped pecans or almonds
¼ cup brown sugar
¼ teaspoon salt
½ cup butter, room temperature
Ice cream, for serving
Directions
Heat your oven to 400ºF and lightly grease a medium casserole dish with non-stick cooking spray.
In a large bowl, combine the strawberries, rhubarb, orange zest, vanilla, sugar, cornstarch, ginger, cinnamon, and nutmeg. Stir well then transfer to the prepared casserole dish.
In the same bowl, make the topping by combining the flour, oats, nuts, brown sugar, and salt. Add in the butter and, using your fingers or a pastry cutter, cut in the butter until the mixture is crumbly. Grab about half of the mixture in your hands and squish it together so that it holds a loose ball then break large chunks over the fruit. Scatter the remaining loose crumble mixture over top. This 2-step process isn’t totally necessary, but it gives your crisp some extra texture.
Bake for 30 to 35 minutes or until the fruit is juicy and bubbly and the crumble topping is golden brown.
Allow the crumble to cool slightly before serving with ice cream.