Ingrédients pour Strawberry And Rhubarb Crumble
- All Purpose Flour
- Sugar
- ½ teaspoon salt
- Unsalted Butter
- Old Fashioned Oats
- Hazelnuts
- 1 vanilla bean
- Strawberry
- 4 cups chopped rhubarb
- Vanilla Ice Cream
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Comment préparer Strawberry And Rhubarb Crumble
- Preheat oven to 375°F (190°C).
- Butter an 11x7x2-inch glass baking dish.
- In a medium bowl, combine 1 ½ cups all-purpose flour, ¾ cup granulated sugar, and ½ teaspoon salt. Whisk to combine.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 cup rolled oats and ½ cup chopped hazelnuts.
- Cover the crumble topping and chill in the refrigerator for at least 30 minutes.
- In a large bowl, combine ½ cup granulated sugar and the seeds scraped from 1 vanilla bean. Whisk well.
- Add 4 cups sliced strawberries and 4 cups chopped rhubarb to the sugar mixture. Gently toss to coat.
- Pour the fruit filling into the prepared baking dish.
- Sprinkle the chilled oat topping evenly over the fruit filling.
- Bake for 45-50 minutes, or until the filling is bubbling thickly and the topping is golden brown and crisp.
- Let cool for 15 minutes before serving warm with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
81g
Fat
29g
Carbs
12g