Strawberry Rhubarb Crumble

So . . . what’s the difference between a crisp and a crumble?

I wasn’t sure so, of course, I googled it and found this site. It seems that a crisp is richer, more crunchy, and originated in the States, while a crumble has less sugar and butter and originated in Britain. To me, a crisp uses oats and maybe chopped nuts and other crunchy things, while a crumble predominantly uses flour in its topping. They’re both delicious and this recipe is particularly so.

Makes 6 – 8 servings.
Heat oven to 375 degrees.
First, prepare the topping:
Combine
1 1/3 cups flour
1 tsp. baking powder
3 tbsp. sugar
3 tbsp. Demerara sugar
zest of one lemon
1/2 cup melted butter
Mix until clumpy, then refrigerate.

Next, make the fruit filling:
1 1/2 cups rhubarb, chopped in 3/4 inch pieces
4 cups strawberries, hulled and quartered
juice of one lemon
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
Combine all filling ingredients in a deep baking dish. Cover thickly with the topping. Since it will likely boil over, protect your oven by placing the dish on a foil-lined baking sheet. Bake till top is golden brown and fruit bubbles up, about 45 minutes. Best served warm.

I made these in individual ramekins and baked them for 25 minutes.

About these ads