Maple Blubarb Cardamom Oat Crumble
Category
Dessert
Servings
4-6 Services
Ingredients
4 cups blueberries fresh or frozen
1 cup rhubarb chopped
⅓ cup sugar
1-2 tablespoons cornstarch (the more cornstarch the less juicy the baked crumble will be- best to opt for less) you can substitute flour or tapioca.
Pinch of lemon zest and 1 tablespoon fresh lemon juice
1 cup flour
⅓ cups oats
⅓ cup maple sugar
14 tablespoons butter cold and small cubed
-
3-4 tablespoons maple syrup
1 tsp cardamom and/or cinnamon
For crumble
Directions
- Preheat oven to 375 degrees F.
- Melt 4 tablespoons of the butter and the maple syrup in a large iron skillet. Pour into a heat proof container for later. Don’t clean the skillet as the butter syrup will coat/prepare it for baking.
- In a large bowl combine blueberries and rhubarb, ⅓ cup sugar, cornstarch, and lemon. Toss to coat fruit.
- In another large bowl mix together the oats, flour, maple sugar, and cardamom/cinnamon.
- Mix/cut in the cubed cold butter (10 tablespoons) with a pastry cutter or your hands. Should form “crumbs” when squeezed together.
- Pour the fruit mixture into the skillet used to melt butter and maple syrup mixture.
- Sprinkle the oat and flour crumbles evenly on top of the fruit.
- Cover with foil and bake 20 minutes.
- Remove from oven, remove foil, and drizzle the melted butter maple syrup mixture on top of the crumble. Return to the oven uncovered and bake another 20 minutes or until fruit is bubbling and the crumble is browned.
- Let cool slightly and serve with ice cream.