Never Fail Fruit Crumble

I can’t bake. I’ve always been better at math than chemistry, hate directions, cook from memory, barely own measuring spoons, and tend to move a step too quickly for my own good - so inevitably, and even with the best of intentions, I will somehow fuck up your delightfully easy desert. Please meet the only desert I enjoy making: a never fail fruit crumble. I make this without any real measuring (really) and it still tastes good. The only real key is to make sure you don’t make it too sweet (careful with your sugars, and be liberal with your lemon juice the sweeter the fruit you’re using), and don’t burn the topping. The rest is yours to win. 


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This recipe is for strawberry rhubarb, but you can sub in any seasonal fruits here - just cut back on the sugar for anything that doesn’t include rhubarb. My other favorite combo is peach raspberry, when you’ve got good peaches. You want enough white sugar to coat your fruits, without excess. 

FILLING

• 4-5 long rhubarb stalks, sliced 1/2 inch thick 

• 1lb (500g) ripe strawberries, topped and quartered 

• Around 1 cup (2.4dl) of white sugar, or just enough to coat both fruits in separate bowls without excess

• 3 tbsp (15ml) cornstarch 

• Juice of one lemon 

• 1 tsp (5ml)  pure vanilla extract

TOPPING

• 2 sticks (8 ounces) unsalted butter, cold and cubed

• 3/4 cup (1.5dl) light brown sugar 

• Nearly 1 cup (2 dl) cups all-purpose flour 

• 3/4 cups (1.8dl) whole oats

• 1 tsp (5ml) baking powder

• Zest of one lemon or orange, depending on your fruit filling

• 1 tsp (5ml) salt


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1. Preheat oven to 375F/190C.

2. Throw your cut rhubarb in a bowl and mix with about ½ cup of sugar, or until just coated, and let sit for 15 minutes. In a separate bowl, toss your strawberries with the remaining ½ cup sugar, or until just coated and let sit. 

3. Combine your fruits together in the larger of the 2 bowls and add lemon juice, cornstarch, and vanilla. Pour fruits into a large baking dish. 

4. Combine all topping ingredients in a separate bowl and mix using your hands, breaking up the butter into small pieces, until the mixture feels like crumbly pieces. 

5. Pour topping mixture over fruits and place baking dish on a foil-lined baking sheet to catch the inevitable oozing of fruit. 

6. Cook for 40 minutes or until topping is nicely browned. Let cool 30-40 minutes and serve warm. 


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