This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.
Recipe information
Yield
4 Servings
Ingredients
Crumble
⅔
⅓
⅓
¼
½
½
6
Filling and Assembly
1½
12
½
1
1
Preparation
Crumble
Step 1
Whisk oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, and salt in a medium bowl. Using your fingertips, work in butter until no dry spots remain and mixture holds together when squeezed. Cover and chill while you prepare the filling.
Filling and Assembly
Step 2
Preheat oven to 350°. Butter a shallow 2-qt. baking dish. Toss apples, rhubarb, granulated sugar, lemon juice, and vanilla in a large bowl; transfer to baking dish. Scatter crumble over fruit, breaking up any large pieces.
Step 3
Place dish on a foil-lined rimmed baking sheet and bake until crumble is golden brown, juices are bubbling, and apples are tender, 35–50 minutes.
Step 4
Do Ahead: Unbaked crumble can be assembled 2 days ahead. Cover and chill.