This is far and away the best crumble topping that I have ever found. It challenges the Moosewood Apple Krisp as my favorite easy-to-throw-together recipe. Adapted from Smitten Kitchen. This recipe can also be made with any fruits that you might have laying around – just remember to adjust the amount of sugar that you use in the fruit filling.
Ingredients
Topping
- 1 1/3 c flour
- 1 t baking powder
- 3 T sugar
- 3 T demerara or raw sugar
- 1 stick butter, melted
Fruit Filling
- 1.5 c rhubarb, chopped
- ~4 c strawberries, hulled and chopped
- 1/2 c sugar
- 3 T cornstarch
- pinch of salt
Instructions
- Preheat oven to 375F. To prepare topping, mix flour, baking soda, and sugars, then combine with butter until the texture is like clumpy, wet sand.
- Toss together fruit, cornstarch, salt, and sugar.
- Spread fruit mixture evenly in a pyrex dish, then sprinkle with the topping. Bake until fruit is bubbling and topping is gold brown, 40-50 minutes.
Serve warm with vanilla ice cream.
Nadine's Nibbles 