The strawberries are here! If you were anywhere near the farmers’ market at Grand Army Plaza in Brooklyn a week or two ago, you may have heard me singing the praises of the season. After what seemed like an endless winter, and more than three feet of snow here in New York City, those ruby red orbs of fruit were enough to make me do a happy dance.
In fact, my excitement took hold and I found myself buying four more quarts of berries at another farmers’ market three days later. My intention was to start stockpiling homemade jam, but I realized I was out of pectin, so it was time to go to plan B.
At first my thoughts went to pie, strawberry rhubarb to be precise. Then I decided to make my lazy girl’s version of pie and went with a crumble after browsing around Heidi Swanson’s blog, 101 Cookbooks. Last year I created a lovely, nutty oat crumb topping, as a way to skip making a double piecrust. This time I decided why fuss with a crust at all, since I love the crunchy texture a good crumb topping lends to each spoonful of the jammy fruit filling. I’ve since bought pectin to get jamming season underway, but this crumble has nothing to worry about—it’s definitely here to stay for the long haul.
Strawberry Rhubarb Crumble
Serves 8 to 10
For the topping:
1 cup (115 grams) old fashioned oats
1/2 cup (70 grams) whole almonds
1/4 cup (60 grams) packed brown sugar, light or dark
Pinch of kosher salt
4 tablespoons (2 ounces butter) melted, plus more to coat baking dish
For the filling:
2 1/2 cups (10 ounces) strawberries, stems removed and cut into quarters
4 stalks (12 ounces) rhubarb, tough ends trimmed & cut into 3/4 inch pieces
3/4 cup (6 ounces/150 grams) natural cane sugar
1 tablespoon (10 grams) cornstarch