Need more convincing? Here are 3 great things about crumbles:
- Measurements are less important than with other baked goods
- A crumble is a simple but super impressive dessert for a night with a dessert guest or a full dinner party
- With so many great fruits in season all summer long, you can reduce the sugar you add to your dessert quite a bit and let summer naturally sweetness shine!
Strawberry Rhubarb Crumble for 2
3 Tbs whole wheat flour
1 ½ Tbs turbinado sugar
¼ tsp salt
1 ½ Tbs butter, cold
2 Tbs old fashioned oats
2 Tbs pistachios, toasted and coarsely chopped
½ tsp vanilla extract
1 pint strawberries, hulled and sliced
1 stalk rhubarb, ends removed and thinly sliced
1 tsp turbinado sugar
1 tsp vanilla
- Make crumble topping. Whisk together flour, sugars and salt. Add butter and mix together with fingers until resembles large, coarse crumbs. Add oats, nuts, and vanilla and toss with fingers until just combined. Cover and refrigerate until ready to bake dish. Can be covered and refrigerated up to 1 day in advance.
- Preheat oven to 375 degrees. Make filling. Combine all ingredients in 2 small ramekins or 1 small baking dish. Add topping. Bake at 375 degrees for 20-30 minutes, until top is golden brown and fruit juices are bubbling at edges.
- Allow to set after baking about 5 minutes before serving. Serve alone, or topped with vanilla ice cream and mint.