- 3 oz (3/4 cup) flour (GF Use Domata)
- 3 oz (2/3 cup) pine nuts (pecans are a good sub)
- 1 and 1/2 oz (1/2 cup) rolled oats (GF use GF oats)
- 1/3 cup raw sugar (organic turbinado)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 and 1/2 oz (1/3 cup) butter, melted
- 12 oz trimmed rhubarb, sliced to 1/2-inch pieces (I used frozen)
- 8 oz strawberries, washed, hulled, halved or quartered (I used frozen)
- 1/3 cup turbinado sugar
- 1 tablespoon cornstarch
- pinch sea salt
- 1/4 cup port wine, optional (Amaretto works nicely too!)
- If using frozen fruit, remove from freezer and allow to thaw in a colander or sieve (or thaw in a microwave or suspended in a large bowl of hot water).
- Preheat oven to 375 degrees F. Place a rimmed baking sheet in the oven to preheat as well.
- To make the topping, combine the flour, oats, nuts, sugar, salt and pepper in a large bowl.
- Toss well to mix. Add melted butter and toss with a fork to blend; mold the topping into 4 or 5 patties with your hands, then place in the freezer for at least 10 minutes.
- To make the filling, whisk the cornstarch and sugar together in a medium bowl.
- Add the (thawed) fruit, along with any juices, and a pinch of salt.
- Mix well. Allow to macerate for about 5 minutes, then add port wine, if using.
- Mix again and transfer filling to a 10-inch quiche dish, a 9-inch pie plate, or a square casserole dish.
- Remove topping from the freezer and crumble over the top of the fruit, including a mix of large and small pieces of topping.
- Bake, on the rimmed baking sheet, for 30 40 minutes, or until the topping is a rich golden brown and the juices are bubbling (and/or spilling over the sides of your dish).
- If you want the crumble to maintain some structure upon serving, allow to cool at least 30 minutes before you serve.
Gooseberries Fresh Food Market