Rhubarb Plum Crumble

Servings: 12 servings

Author: Barbara Schieving

Prep Time
25 minutes

Cook Time
25 minutes

Total Time
50 minutes

Pie

dessert baking recipe

Instructions

1 Preheat oven to 375º. Spray a deep dish pie plate or 9x9 baking dish with
non-stick cooking spray.
2 To make the fruit filling: combine the water, vanilla, cinnamon, sugar in a
medium heavy-based saucepan and stir over medium heat until the sugar dissolves.
Bring to a boil and simmer uncovered for 6-8 minutes or until the mixture is
slightly syrupy. Add the fruit and simmer until just tender.
3 Cool and drain the fruit of most of the syrup. You don't need the fruit to be
bone dry, some syrup is still nice. Reserve the syrup for another use. Place the
fruit in the prepared pie plate.
4 To make the crumble topping: in a large bowl combine brown sugar, flour, oats,
almonds, ½ teaspoon cinnamon and ¼ teaspoon salt. Add melted butter and mix with
a fork or your hands until mixture resembles crumbly wet sand. Sprinkle mixture
evenly on top of fruit.
5 Place baking dish on a rimmed baking sheet, and bake for 20-25 minutes until
golden. Let rest 10 minutes before serving.
6 Serve warm from the oven topped with a scoop of vanilla ice cream, if desired.