Strawberry-Rhubarb Crumble

Oh so good.

I originally intended on making a strawberry-rhubarb pie, but a long Monday at work left me feeling tired and lazy so I went with the next best thing: a crumble! Basically it's the same idea as a pie except easier. Pie dough requires careful mixing (not too much, not too little), ample resting time and then rolling out. All you need to do for a crumble topping is throw some flour, oats and butter in a bowl and mix with your hands. I like that better. Plus, the star of the show here is really the perfect combination between the tangy rhubarb and sweet strawberry. Who cares what kind of doughy blanket you put on top any way :)



Strawberry-Rhubarb Crumble Recipe:

• 2 cups frozen rhubarb
• 1 cup fresh strawberries
• 1/4 cup white sugar
• squeeze of lemon juice
• dash of cinnamon
• 1 tbsp flour

• 1/2 cup oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 1 tbsp applesauce
• 2 tbsp butter
• dash cinnamon

Preheat oven to 375-degrees.

Combine the first set of ingredients in a bowl, set aside and let the juices being to seep out. 

Combine the second set of ingredients in a bowl and mix together with your hands until crumbly (hey look at that...a crumbly crumble). 

Pour the fruit filling into the bottom of a pie pan. Sprinkle the crumble mixture over the top and bake in the oven for about 40 minutes or until bubbly. Then set the oven to broil and brown that topping nice and crispy for about 2 minutes (watch carefully!).

Consume with whipped cream or vanilla ice cream.