One of the easiest desserts ever is the humble crumble. Or crisp. Whatever you call it, it barely calls for a recipe and it’s delicious. When a crumble presents itself on the table, Cornelius is ready to bow down in its greatness. He looks down at me (he is well over six feet tall) with utter love in his eyes, “You made this for me?”. It’s a win-win situation. In talking about preparation, Cornelius is all for purity. “Two fruits, max”, he lets me know. To me, that’s just too little and always too late. Why settle for just 2 fruits when three kinds of fruit will just make everything better. Hell, I’ve been known to add four kinds of fruit…the more the merrier!
This crumble is a compromise. A three fruit marriage that isn’t meant to last. In fact, I was hoping to eat this for breakfast the next morning with a plop of coconut yogurt, but Cornelius finished the leftovers before bed.
three fruit crumble
2 stalks of rhubarb, chopped into half moons
1 granny smith apple, diced
1 cup of strawberries, cut in half or quarters (I used frozen)
1/4 c – 1/2 c brown sugar (or so, depending on the sweetness of the fruit)
2 t cinnamon
1 large pinch of ground cardamon
1/4 t ground cloves
1 large pinch of nutmeg
1. Mix all the above into a medium sized oven proof dish, covering all the fruit with the sugar and spices.
2. Prepare the crumble topping:
2 T oats
2 T flour
2 T brown sugar
2 T cold butter (or vegan margerine)
2 T chopped walnuts
In a small bowl, blend topping ingredients (except walnuts) with your fingers. Stop when crumble resembles small peas. Pour over top of fruit and sprinkle with chopped walnuts. Bake in a 350 degree oven for 45 minutes or until fruit becomes soft and juicy and crumble turns golden brown.