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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
Filling:
4 cups diced rhubarb, cut into smallish chunks
3 Granny Smith apples
3/4 cup of honey
1 1/2 tbsp cornstarch
1/8 tsp cardamom
Crumble Topping
1/2 cup flour
1/2 cup firmly packed light brown sugar
1/2 tsp cinnamon
1/4 tsp kosher salt
5 tbsp unsalted butter, cut into tiny cubes (put butter in freezer briefly till cold and hard)
2 tbsp sliced almonds, crushed walnuts, or crushed pecans or all of the above
Preheat the oven to 350. 2. Dice the rhubarb into small chunks and peel, core, and cut the apples into thin slices. Combine all the fruit in a big bowl then mix in the honey, cornstarch, and cardamom. Dump the fruit concoction into an 8 x 8 inch baking pan and then smooth out the top with a rubber spatula so it’s nice and even.
In a separate bowl, combine the flour, brown sugar, salt, and cinnamon. Take the cold butter and dice it up into little mini butter squares. Toss the butter square tidbits into the dry topping ingredients. Rub the butter bits into the mix with your fingers just till it forms crumblets. Do not over rub—you want nice crumbs. Add the nuts and then spread the crumble topping over the fruit filling in the pan. Bake for 55 minutes till the top is nicely browned and the fruit filling is bubbling up like a tar pit. Serve warm with vanilla ice cream or as is. Serves 6 to 8
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RHUBARB CRUMBLE
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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
Filling:
4 cups diced rhubarb, cut into smallish chunks
3 Granny Smith apples
3/4 cup of honey
1 1/2 tbsp cornstarch
1/8 tsp cardamom
Crumble Topping
1/2 cup flour
1/2 cup firmly packed light brown sugar
1/2 tsp cinnamon
1/4 tsp kosher salt
5 tbsp unsalted butter, cut into tiny cubes (put butter in freezer briefly till cold and hard)
2 tbsp sliced almonds, crushed walnuts, or crushed pecans or all of the above
Preheat the oven to 350. 2. Dice the rhubarb into small chunks and peel, core, and cut the apples into thin slices. Combine all the fruit in a big bowl then mix in the honey, cornstarch, and cardamom. Dump the fruit concoction into an 8 x 8 inch baking pan and then smooth out the top with a rubber spatula so it’s nice and even.
In a separate bowl, combine the flour, brown sugar, salt, and cinnamon. Take the cold butter and dice it up into little mini butter squares. Toss the butter square tidbits into the dry topping ingredients. Rub the butter bits into the mix with your fingers just till it forms crumblets. Do not over rub—you want nice crumbs. Add the nuts and then spread the crumble topping over the fruit filling in the pan. Bake for 55 minutes till the top is nicely browned and the fruit filling is bubbling up like a tar pit. Serve warm with vanilla ice cream or as is. Serves 6 to 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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