My favorite part of late spring has to be the bounty of fruits that comes along with it. It’s almost impossible to go grocery shopping without succumbing to the lures of the freshly picked fruits. And there is so much you can do with these delightful picks of the season. You could bake them into pies, scones, or better yet, this buttery crispy crumble.
Photo by Monica Lazarus
What makes this particular dish even more fascinating is the addition of hibiscus tea leaves, as inspired by this Food52 recipe. The hibiscus tea leaves add a certain kind of mystery to the dish.
This crumble recipe can be modified easily, by switching out the raspberries for other berries, or the rhubarbs for some tart granny smiths.
Honestly, it comes together so easily; the toughest part is pitting the cherries.
Photo by Monica Lazarus
Rhubarb, Cherry & Raspberry Hibiscus Crumble
Ingredients
Instructions
Preheat the oven to 400°F. In a medium, non-reactive, heavy-bottomed saucepan set over medium-low heat, put 3 cups of the chopped rhubarb, the pitted cherries, the raspberries, 3/4 of the brown sugar and the hibiscus tea leaves. Stir to combine. Cover and cook for about 10 minutes, until the rhubarb releases its liquid and starts to break down.
Uncover the pot, add the remaining 1 cup of chopped rhubarb and the almond extract, stir to combine, and remove from heat. Set it aside for a little while, then pour the mixture into an 8-by-8 inch baking pan.
In a medium mixing bowl, whisk together the whole wheat and all-purpose flours, the oats, brown sugar, cinnamon, nutmeg and salt.
With your fingers, massage the butter into the flour mixture until you have a crumbly mixture with the butter evenly distributed.
Pour the crumble topping evenly over the top of the fruit filling in the baking dish.
Place the dish into the oven and bake for 20-25 minutes and serve warm with some delicious ice cream.