Sometimes I wonder who invents recipes. I mean, you have your Chef Ramseys and Julia Childs and Wolfgang Pucks, but I think most recipes start with some homemaker looking in the cupboard and saying “What I can I do with basil and brown sugar?”
The question today is “Who invented the crumble?” You might know it as a crisp, and it’s kind of an anti-pie. You take seasonal fruit, mix in sugar, then make a crumbly topping. I suspect that someone was trying to whip up a cobbler out of available ingredients and ended up with this crumbly yummy.
In Alaska we use a lot of rhubarb for crumbles. It’s an extremely tart vegetable with lots of sneaky minerals and stuff. I had rhubarb and some blueberries and strawberries. I used this recipe from Cooking Amid Chaos, and made it in a 9×9 pan because I like mine thicker. I also increased the sugar a tad because BOY that rhubarb was tart!
Rhubarb, Strawberry and Blueberry Crisp2 cups rhubarb, cut into small pieces2 cups strawberries, cut into pieces2 cups blueberries1/4 – 1 1/2 cup sugar (to taste)1 cup flour1 cup rolled oats2/3 cup brown sugar1/4 tsp salt1/2 cup melted butterCombine fruit and sugar in greased 9×13 pan. If you would like a thicker crisp, just put fruit in a smaller dish.In a separate bowl, combine flour, oats, salt, sugar and butter. Sprinkle oat mix on top of fruit. Bake in a preheated 350 degree oven for 40 minutes or until fruit is bubbling and the top is golden brown (you may have to bake it a little longer when using frozen fruit). Let rest 30 minutes to an hour before serving, it’s hot! Serve with whipped cream or vanilla ice cream.