A pro-tip for making a well-textured crumble is to get messy. Don't be afraid to use your hands to mix the oats and butter for the crunchy topping — it's key. Look for large clumps to form which will toast up and achieve that crunchy, crispiness that contrasts the silky fruit filling.
Instructions
¾ cup all-purpose flour
¼ cup packed light-brown sugar
½ teaspoon salt
½ cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking oats)
4 cups chopped rhubarb
4 cups haskaps
2 tablespoons fresh lemon juice
Preheat oven to 375F.
In a large bowl, toss rhubarb and haskaps with lemon juice, cinnamon and remaining ½ cup granulated sugar. Set aside.
In a large bowl, mix together flour, brown sugar, salt and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze the mixture until large, moist clumps form.
Transfer the fruit to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place the baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Buying fresh fruit at the height of its season is the most delicious and economical way to stock your freezer to last the winter. It is also one of the easiest ways to put a fresh dessert on the table.
Get creative — mix and match your fruit. Don’t worry that you don’t have a full amount of one fruit for your recipe, add a handful of one of your other favourites — strawberries, cranberries, raspberries, blueberries, blackberries, peaches and plums — to the mix. You may be surprised at how good the combination can be.
