Let's Get Ready to Crumble!

Rhubarb Apple Crumble is one of my mom's best recipes and the dessert that makes me think the most of home. When I suffering extreme homesickness during a summer away in Boston (more about that story here), Mom asked me what I wanted for dessert when I got back. I asked for Rhubarb Apple Crumble. Nope, not a fancy cake, or chocolate chip cookies, or a giant pan of brownies. A comforting, fruit-filled crumble was what I wanted.. served warm with a generous scoop (or two) of New York Vanilla ice cream. It's like a hug in a bowl.

The title of this post is wrestling inspired, as you might have guessed. Here's something funny about me... Back in middle school, I was a really big fan of WWE, and I watched every Friday Night Smackdown. The Undertaker and John Cena were my favorites. Terribly unladylike, I know, but nevertheless a significant phase in the development of Eva. Other tomboy activities of my youth included playing in the mud and playing violent computer games with my dad. I hope I still turned out ok. :)

So anywho, let's get ready to crumble!

The Recipe

Fruit filling

• 4 C. rhubarb

• 2 large apples, peeled, cored and cut into chunks (I used Granny Smith)

• 4 Tbsp. flour

• scant 1 C. sugar

Combine and spread the fruit mixture into a greased 8x11" glass baking dish.

Streusel topping

• 1/2 C. butter

• 1 C. flour

• 1 C. oats (old-fashioned or quick)

• 1 C. brown sugar

• 
  

Note: Make your own using 1 C. white sugar + 1 Tbsp. molasses, whisked together with a fork. We don't even buy brown sugar anymore, it's so easy just to mix it up on the spot. And then you don't have to worry about brown sugar clumping as it sits in the cupboard!)

Mix the topping ingredients together. A wire pastry is a nifty tool for this, if you'd rather not get buttery crumbles all over your hands. Spread evenly on top of fruit filling. Bake for 30-40 minutes at 375°F until topping has browned. Also, look for the fruit juices to be bubbling aggressively at the edges of the baking dish.

Hope you enjoy this homey, heartwarming dessert as much as I do!

'Til next time,

Eva