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Cherry & Rhubarb Crumble
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Cherry & Rhubarb Crumble

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 303kcal
Author Yellowthyme

Equipment

  • Oven

Ingredients

  • 1 Cup Cherries stone/seed removed & cut into bite sized pieces
  • 1 Cup Rhubarb cut into 1 inch pieces
  • 1 tablespoon Flour All Purpose Flour
  • 2 tablespoon Sugar

For the Crumble Topping

  • ¼ Cup Sugar for the crumble
  • ½ Cup Flour All Purpose Flour
  • ½ cup Rolled Oats Melted
  • ¼ Cup Butter

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 Fruits
you can use any seasonal stone fruits.
If the fruits are too tart, adjust with a little more sugar.
 

Nutrition

Sodium: 94mg | Calcium: 42mg | Vitamin C: 5mg | Vitamin A: 408IU | Sugar: 23g | Fiber: 3g | Potassium: 224mg | Cholesterol: 31mg | Calories: 303kcal | Trans Fat: 1g | Saturated Fat: 7g | Fat: 13g | Protein: 4g | Carbohydrates: 46g | Iron: 1mg