16 June 2015
This recipe came about over the weekend from the need (desire) for dessert and a little leftover rhubarb in the garden, not nearly enough for a pie. I amended the skinny stalks with apples I had on the counter, but I think this simple crumble would work with just about any combination of fruit you like best. Adjust sugar based on what fruit you use (you need a lot with rhubarb, but none with pineapple, for instance), and if you use stone fruits (cherries, peaches, apricots, mangoes would all be nice), don't bother with the flour in the filling, or cut the granola in half if you're using that instead. The granola is totally unnecessary, but I am greedy for more crunch, and it was another thing sitting on the counter.
1 cup chopped rhubarb
2 cups chopped apple (2-3, depending on size)
½ cup brown sugar
2 tablespoons rye flour or ½ cup prepared granola
½ teaspoon ground cardamom
Pinch ground cloves
1/3 cup butter, melted
¼ cup rye flour
¼ cup brown sugar
1/8 cup coconut flakes
2 tablespoons slivered almonds
1 teaspoon poppy seeds
½ teaspoon salt
Preheat oven to 375°F. Place the fruit in a bowl with the sugar and stir well to coat. Allow to sit at least five minutes, until it gets juicy. Then add the rest of the filling ingredients, combining thoroughly.
In a mixing bowl, combine all of the ingredients for the topping, stirring well to make sure that everything is coated in the butter.
Coat a 9-inch cake pan (or similar size) with a thin layer of butter or cooking spray. Pour the fruit mixture into the pan and spread evenly. Scatter handfuls of the topping all across the fruit, then smooth and pat down into place, so that all fruit is covered. Bake in the oven 30-40 minutes, or until golden. Allow to cool about 15 minutes before serving.