Easy to make Rustic Cherry & Rhubarb Crumble with Rolled Oats.Quick Effortless Dessert with no eggs.Best Served with ice-cream
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 303kcal
Author Chhavi
Equipment
Oven
Ingredients
1CupCherriesstone/seed removed & cut into bite sized pieces
1CupRhubarbcut into 1 inch pieces
1tablespoonFlourAll Purpose Flour
2tablespoonSugar
For the Crumble Topping
¼CupSugarfor the crumble
½CupFlourAll Purpose Flour
½cupRolled OatsMelted
¼CupButter
Instructions
Preheat the Oven to 180 degrees Celsius or 365 F.
Mix the diced fruit with 1 tablespoon flour and 2 tablespoon sugar.Set aside.
In a bowl, mix together the ½ cup flour, oats,¼ cup sugar and melted butter.
Mix the ingredients with your hands, try and make everything wet.If required add more butter 1 tablespoon at a time.
Layer the fruit on the bottom of the baking tin.
Add the crumble layer on the top- Do this roughly- Do not make it too perfect or press it down too much.
Once the whole surface is covered, bake it in the oven at 180 degrees for 30 minutes or till the top is golden and you can see a bit of sauce bubbling on the top.
Let it cool slightly before serving with ice cream.
Notes
Note on Fruitsyou can use any seasonal stone fruits.If the fruits are too tart, adjust with a little more sugar.