Fresh strawberries and rhubarbs with a crunchy crumble topping. Serve with vanilla ice cream or a tart buttermilk whipped cream. Adapted from Cakes by Courtney.
Ingredients
3/4 cup (90 g) all-purpose flour
2/3 cup (133.3 g) sugar
Large pinch of salt
6 tablespoons (84.75 g) 3/4 stick chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup (67.5 g) old-fashioned oats
1 pound strawberries hulled, halved (about 4 cups)
12 ounces rhubarb preferably bright red, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
For the Buttermilk Whipped Cream (recipe from Orson Gygi)
1/2 cup (115.5 g) heavy whipping cream
1/4 cup (31.25 g) powdered sugar measured and then sifted
Instructions
In a medium bowl, combine flour, 2/3 cup of the sugar, and salt. Whisk to combine.
Add the butter and use your fingertips to rub the butter into the flour mixture until the mixture sticks together in clumps.
Mix in the oats.
This is a great step to do ahead of time. In fact, it's best to do it ahead of time. Try to make it the day before and refrigerate it covered well. At the very least, try to make the crumble topping a couple hours before you bake the crumble so it has time to chill in the refrigerator.
Preheat oven to 375°F. Spray a 11x7x2-inch (or about that size) glass baking dish with non-stick spray.
Mix 1/2 cup sugar and the vanilla bean paste in a large bowl. Mix well. Add the strawberries and the rhubarb to the sugar mixture and toss to coat well.
Pour the fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
Bake the crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with buttermilk whipped cream or vanilla ice cream.
For the Buttermilk Whipped Cream
In a mixing bowl fitted with the whisk attachment, combine all the ingredients and whisk on medium-high until stiff peaks form.
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