- Season
- Summer, when rhubarb and peaches overlap
- Oven
- 350°F
- Bake
- 50–60 minutes, then 20 to cool
- Makes
- One large baking dish
A crumble is one of the easiest ways to make the most of summer fruit. The rhubarb keeps it bright and tart, the peaches and blueberries bring the sweetness, and the oat topping gives it crunch.
Good to know
Use rhubarb stalks only. The leaves are not edible.
Make it
Rhubarb, peach & blueberry crumble
One large baking dish · 350°F · 50–60 minutes
Ingredients
Filling
- 4 cups chopped rhubarb (stalks only)
- 3 cups sliced peaches
- 2 cups blueberries
- ¼ cup pure maple syrup — ⅓ cup if the rhubarb is especially sour
- 3 tbsp cornstarch
- Vanilla, cinnamon, and a pinch of salt
- Optional squeeze of lemon
Crumble topping
- 1 cup rolled oats
- 1 cup flour
- ¾ cup packed brown sugar
- ½ cup cold butter, cubed
- Cinnamon and a pinch of salt
Instructions
- Heat the oven to 350°F.
- Toss the filling ingredients together and spread in a large greased baking dish.
- Mix the oats, flour, brown sugar, cinnamon and salt. Work in the butter until crumbly.
- Scatter over the fruit. Bake 50–60 minutes, until golden and the fruit is bubbling.
- Let cool for at least 20 minutes before serving.
Nutrition notes
This is a dessert, and it’s meant to be enjoyed as one. It still brings more to the table than most: nine cups of fruit across the dish, with fibre from the fruit and the rolled oats, and vitamin C from the rhubarb, peaches and blueberries.
The maple syrup is kept modest because the fruit does most of the work. If your peaches are very ripe, you may find you can use a little less.
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