Brown Betty, Buckle, Crumble, Crisp, Cobbler, Pandowdy, Grunt, Slump, so many choices and what are all of these things? Let’s start with the basics: Crisp – Same as a Crumble, except with a chunkier and more coarse topping. Crumble- Same as a Crisp, except with a smoother, more breadcrumb-like topping. Cobbler – Similar to a pie, but without a bottom crust. Has a biscuit-like topping. Biscuit dough looks like cobblestones. In the UK it is known as Crumble rather than Cobbler. And if you want to read more about the differences head over to my glossary.
Back to the crumble that I made the other day with Rhubarb, Strawberry and Blueberry, if I could only add cherry in there then all my favorite fruits would be in this crumble. Rhubarb and strawberry go well together and then strawberry and blueberry go well together but what about rhubarb and blueberry, I was not sure. So i just decided to try all three of them together. It was Delishhh! Yes the blueberry takes over the color of the crumble but all the flavors go very well together. It is more of a tart crumble but it is exactly the way I like it, not too sweet not too tart but just enough to make is very refreshing. And if you add some vanilla ice cream on it, oh that is heaven.
Rhubarb, Strawberry and Blueberry Crumble
6 to 8 servings
For the topping:
1 1/3 cup flour
1 tsp baking powder
3 tbsp sugar
3 tbsp brown sugar
Zest of one lemon
1/4 pound (1 stick) unsalted butter, melted
For the filling:
2 cups rhubarb, chopped into 1-inch pieces
2 cups strawberries quartered
2 cups blueberries
Juice of one lemon
1/2 cup sugar
3 tbsp cornstarch
Pinch of salt
½ tsp ground allspice
1 tsp ground cinnamon
Heat oven to 375°F. Prepare topping in a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
Prepare filling and toss rhubarb, strawberries, blueberries, lemon juice, sugar, cornstarch, allspice, cinnamon and a pinch of salt in a 9-inch deep-dish pie plate.
Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.