This cobbler is sweet with strawberry juice, tart rhubarb chunks, and a crunchy golden crumble on top. The black pepper may seem like an odd addition, but it really brings the flavor of the crumble together, something that should be put in the books for future bakes! The great thing about a crumble is that it's an easy put together dessert with in-season fruit. Once you have the right portions down, making cobbler will come together in nothing flat.
Pull Together:
Filling:
7 medium-sized rhubarb stalks, sliced 1/2-inch thick
1 pound strawberries quartered and hulled
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon fresh cracked black pepper
Topping:
2/3 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons butter cubed
Steps:
Preheat oven to 350F.
For the filling - in a bowl combine the rhubarb, strawberries, vanilla, lemon juice, sugar, cornstarch, and black pepper. Stir until the fruit is evenly coated in the sugar mixture and there is no longer white.
For the topping - combine the oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, and salt in a bowl. Add in the chilled butter, working this into the dry mixture with fingertips until there are no dry spots remaining. This can also be done in the food processor for 30 seconds.
Transfer the fruit mixture to an 8-inch baking pan or 2-quart baking dish. Top the fruit mixture with the crumble. Bake for 35-50 minutes. Bake until the juices are bubbling up and the topping is browned. Setting a baking dish on a cookie sheet or below will prevent overflowing juice mess.
Side Notes:
Have equal parts oats to flour, and you can make any combination of crumble topping.
While cinnamon is classic, cardamom, ginger, allspice, or nutmeg work well.
Crumble works with a variety of filling, alter sugar depending on the fruit.
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