Rhubarb-cherry crumble

11
11
10
Smartpoints value per serving
Total Time
52 min
Prep
15 min
Cook
25 min
Serves
9
Difficulty
Easy
Fresh rhubarb and sweet cherries are harbingers of spring. We love this flavor combination and look forward to it all year round until rhubarb is in season. Tart and crunchy when raw, rhubarb turns soft and flavorful when baked, which is why it's so often used in pies, crumbles, galettes, and cakes during the springtime. In this version, it nicely complements the savory crumb topping of flour, old-fashioned oats, dark brown sugar, ground cinnamon and nutmeg, and cold butter. You can substitute raspberry or apricot preserves for the cherry preserves to bring in a different element and to mix things up a little bit, if you like.

Ingredients

cooking spray

1 spray(s)

uncooked rhubarb

2 cup(s), in 3/4- to 1-inch pieces

frozen sweetened cherries

2 cup(s), thawed, or pitted fresh

preserves

½ cup(s), cherry variety

white all-purpose flour

½ cup(s)

white all-purpose flour

2 Tbsp

old-fashioned rolled oats

½ cup(s)

dark brown sugar

cup(s), packed

ground cinnamon

½ tsp

ground nutmeg

¼ tsp

table salt

¼ tsp

unsalted butter

4 Tbsp, cold, cut into pieces

Instructions

  1. Preheat oven to 375°F. Spray 2-quart baking dish with nonstick spray.
  2. Stir together rhubarb, cherries, and preserves in large bowl. Add 2 tablespoons of flour and stir until fruit is coated. Spoon into prepared baking dish; set aside.
  3. Stir together remaining 1/2 cup flour, the oats, brown sugar, cinnamon, nutmeg, and salt in medium bowl. With pastry blender or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.
  4. Spoon crumb topping over fruit. Bake until fruit is bubbly, 25–30 minutes. Let cool about 10 minutes before serving.
  5. Per serving: about 3/4 cup

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