Raspberry Rhubarb Crumble
In a nutshell, my childhood summers were Big Wheels and mosquito bites, white-trimmed shorts riding high above skinned knees, and tender, marshmallow-studded rhubarb cake. My mom’s beloved cake is hard to top—but the essence of childhood is truly present in this stripped-down summer dessert: tender and tart, crumbly and just a tiny touch sweet. Don’t skip the generous scoops of ice cream right on top. Check all formalities for the night: pass the spoons and dig straight in.
1 cup (140 g) all-purpose flour or (155 g) gluten-free flour
1 cup (100 g) rolled oats
1⁄3 cup (65 g) sugar, plus more for sprinkling
½ tsp fine sea salt
½ cup (1 stick/112 g) unsalted butter, melted
¼ cup (about 30 g) walnuts, almonds, sunflower seeds, or a mixture, roughly chopped
5 stalks rhubarb, sliced (about 4 cups/350 g)
3 cups (360 g) raspberries
1⁄3 cup (65 g) sugar
3 Tbsp cornstarch
Ice cream, for serving
Cold cream or half-and-half, for serving
Makes 6 servings
Prep Time: 15 Minutes
Total Time: 1 Hour and 20 Minutes
Preheat the oven to 375°F (190°C).
To Make the Topping: Combine the flour, oats, sugar, and salt in a bowl and stir together. Toss the melted butter into the flour, creating a mixture that resembles coarse bread crumbs. Add half of the nuts and pinch together to make a tight dough.
To Make the Filling: Combine the rhubarb, raspberries, sugar, and cornstarch in a bowl and toss to combine. Transfer to a 2-qt (2-L) round or oval casserole dish or deep-dish pie plate. Top with the crumble topping, letting a bit of the fruit peek out the sides. Sprinkle with the remaining nuts and bake until golden and bubbling, 30 to 40 minutes. Serve warm, with ice cream scooped right onto the top, a drizzle of fresh cold cream, and a stack of spoons.
You can assemble this dessert and wrap, unbaked, in the refrigerator, up to overnight. To prep further ahead: The topping can be made into clumps, and refrigerated or frozen for up to 1 week. Make the filling, assemble, and bake as instructed.
Good to know:
This is a smallish cobbler, to be eaten from the dish with an intimate group, but it doubles well for a crowd. Bake it in a 9 by 13 inch (23 by 33 cm) pan.
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Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019
Photography copyright: Gentl + Hyers © 2019
Sarah Copeland is an award-nominated cookbook author and former food director of Real Simple. She lives in upstate New York and Hungary.