Desserts
,
The classics
Apple, Strawberry, and Rhubarb Crumble
You won’t be able to resist this apple, strawberry, and rhubarb crumble, where the fruity flavors blend together perfectly. The sweetness of Quebec apples balances the tartness of the rhubarb and the freshness of the strawberries, all topped with a crispy, golden crust. A generous and comforting dessert, perfect for enjoying seasonal berries… and for filling the kitchen with a delicious sweet aroma.
Ingredients
500 ml (2 cups) unpeeled Quebec apples, diced
500 ml (2 cups) fresh Quebec rhubarb, diced
375 ml (1 ½ cups) fresh Quebec strawberries, halved
Juice of ½ lime
160 ml (2/3 cup) brown sugar, loosely packed
250 ml (1 cup) quick-cooking oats
60 ml (1/4 cup) unbleached all-purpose flour
60 ml (1/4 cup) flaxseed meal (or ground flaxseeds)
115 g (4 oz) or 125 ml (1/2 cup) unsalted butter, softened
0.5 ml (1/8 tsp) salt
Preparation
- Preheat oven to 180°C (350°F).
- In a bowl, combine the apples, rhubarb, strawberries, and lime juice with half of the brown sugar. Spread the mixture into a buttered 9-inch (22.5 cm) pie plate or round baking dish. Set aside.
- Using your hands, mix the remaining brown sugar with the oats, flour, ground flaxseeds, butter, and salt. Cover the fruit.
- Bake for 50 minutes or until the crust is golden brown and the fruit is tender. Let cool for 30 minutes before serving.
- Serve with ice cream if desired.
Tips and tricks
- Choose apples that hold their shape well when cooked, such as Cortland, Spartan, or Honeycrisp, for a filling that’s both tender and firm.
- Cut the fruit into pieces of similar size to ensure even cooking.
- Adjust the amount of sugar depending on the tartness of the rhubarb and strawberries.
- Add a little cornstarch or flour to the filling to thicken the sauce and prevent it from being too runny.
- Don't pack the crispy topping down too tightly so it retains its golden, fluffy texture.
- Serve the warm crumble with vanilla ice cream or yogurt for an extra treat.
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