1 hr 30 mins
In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson
My Private Note
Units: US | Metric
- 1 tablespoon unsalted butter, at room temperature, for dish
- 3/4 cup all-purpose flour (3 3/4 oz.)
- 1/2 cup rolled oats (2 oz.)
- 1/2 cup packed brown sugar (3 3/4 oz.)
- 1/2 cup chopped pecans (2 1/8 oz.)
- 1/2 teaspoon fine sea salt
- 1/4 cup unsalted butter, melted (2 oz.)
- 1Preheat the oven to 375°.
- 2Butter a 3-quart baking dish.
- 3To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
- 4Stir in the butter, then press the mixture together with your hands to form a few small clumps.
- 5Put the topping in the freezer while you assemble the filling.
- 6To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated.
- 7Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
- 8Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
- 9Cool for 20 minutes before serving.
- 10Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.
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Nutritional Facts for Rhubarb, Oat, and Pecan Crumble
Serving Size: 1 (219 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 300.4
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 4.1 g
- Cholesterol 15.2 mg
- Sodium 127.3 mg
- Total Carbohydrate 50.2 g
- Dietary Fiber 4.0 g
- Sugars 32.8 g
- Protein 3.5 g