Cherry Rhubarb Crumble

Cherry Rhubarb Crumble
 
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This recipe was uploaded
by Despina33

 
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Ingredients

Ingredients
Method
 
  • Serves 8 to 10.
  • 3 cups pitted cherries
  • 1 1/2 cups chopped rhubarb
  • 3 1/2 tbsp. liquid honey
  • 1 tsp. lemon juice
  • 1 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1/2 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/4 cup cold unsalted butter
  • Pinch of salt
Preheat oven to 375 degrees. In a 9" x 13" baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well. In a mixing bowl, mix together brown sugar, flour, rolled oats and salt. Using your fingers cut butter into small pieces and mix with oat mixture until it combines and becomes crumbly. Sprinkle the crumble mixture evenly over the fruit. Bake in a 375-degree oven for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown. Serve crumble while still warm with some vanilla ice cream or vanilla yogurt. The crumble will keep three days in the refrigerator or may be frozen for up to a month.

Cherry Rhubarb Crumble

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This recipe was uploaded by Despina33

 
 

Method


Preheat oven to 375 degrees. In a 9" x 13" baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well. In a mixing bowl, mix together brown sugar, flour, rolled oats and salt. Using your fingers cut butter into small pieces and mix with oat mixture until it combines and becomes crumbly. Sprinkle the crumble mixture evenly over the fruit. Bake in a 375-degree oven for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown. Serve crumble while still warm with some vanilla ice cream or vanilla yogurt. The crumble will keep three days in the refrigerator or may be frozen for up to a month.
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