Fresh from the oven, this warm Strawberry Rhubarb Crumble is layered with sweet streusel topping and toasted slivered almonds.
When trying to name this strawberry rhubarb crumble, I ran into a problem. What, exactly, differentiates a crumble from a crisp? Or a cobbler? Is crumble the right word for this dessert? Does anyone actually care? Am I going insane? Inquiring minds want to know.
That’s why today will be an educational look into the origins of all of these fruit-and-topping desserts, what exactly they mean, and where they’re originally from. You thought you could escape history class after high school, but GUESS AGAIN! Though I can guarantee that if you’re browsing a food blog, you’ll be more interested in this than who was pillaging furs in the 1600s.
Let’s start with the crumble, what this strawberry rhubarb crumble dessert is named for.
From what I can find, crumbles became popular in Britain during WWII due to their relatively inexpensive ingredient list compared to a normal pie, as it contained less lard or butter. They were made from a small amount of fat, some flour, and a bit of sugar thrown over chopped fruit to make a streusel topping. Oats were sometimes used, but not as often.
Crisps have a very similar topping, but oats were a staple in the recipe to ‘crisp up’ the topping as it baked in a thin layer.
But wait, you might think, this crumble has oats! Isn’t it a crisp?
Great question. In fact, the terms crisp and crumble are used almost interchangeably nowadays, seeing as how oats are now used in both. Plus, crumbles like this strawberry rhubarb crumble have a thicker, chunkier topping compared to crisps. Trust me, the topping on this baby is full of chunks of warm butter, flour, sugar, oats and spices with some toasted almonds to add a crunch. Therefore, a crumble.
Last but not least, there’s the cobbler. The good ol’ reference that is Wikipedia states that cobblers come from British American colonies where residents weren’t able to make a more traditional English dish due to the lack of on-hand ingredients and cooking equipment. I don’t know about you guys, but when I picture a cobbler my mind immediately goes to the deep American south. Probably because Canadians don’t have the overwhelming—yet understandable—obsession with biscuits that Americans do.
Cobblers are topped with rounds of biscuits, giving it the ‘cobbled’ effect of an old cobblestone street. The Kitchn states that cake batter or cookie dough can be substituted, which is a ridiculous but beautiful thing to do. Yum.
Educated yet? If so, you may now proceed with today’s strawberry rhubarb crumble with toasted almonds. Thank you for riding with us today. Please watch your step.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $7.88 (Budget breakdown below recipe)
- ¾ cup granulated sugar
- 3 tbsp. all-purpose flour
- 3 cups sliced fresh strawberries
- 3 cups diced rhubarb
- 1 and ½ cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup salted butter
- 1 cup large flake oats
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ cup sliced almonds
- Preheat oven to 375 degrees F. Lay a piece of tin foil or a baking sheet on the bottom wrack of the oven to catch any spills later.
- In a large bowl, add sugar, flour, strawberries and rhubarb and toss to combine. Scrape mixture into a 10" cast-iron skillet; set aside.
- In a separate bowl, mix 1 and ½ cups flour, brown sugar, butter, oats, cinnamon and nutmeg until fully combined and similar to wet sand. Using your fingers, crumble on top of the filling, coating fully. (It looks like a lot of topping but trust me, I used the whole thing and it worked perfectly.) Sprinkle sliced almonds on top.
- Bake in preheat oven for 40 minutes until bubbling and lightly browned on top. Let cool for at least 10 minutes, then serve alone or with vanilla ice cream.
Adapted from All Recipes.
3/4 cup granulated sugar = $0.17
3 tbsp. all-purpose flour = $0.03
3 cups sliced fresh strawberries = $2.00
3 cups diced fresh rhubarb = $3.00
1 and 1/2 cups all-purpose flour = $0.18
1 cup packed brown sugar = $0.70
1 cup salted butter = $1.00
1 cup large flake oats = $0.21
1 tsp. cinnamon = $0.04
1/4 tsp. nutmeg = $0.05
1/4 cup sliced almonds = $0.50
Guess what, guys? This month I participated in a fantastic collaboration with some of Canada’s best food bloggers through the Canadian Food Creatives! The chosen theme was ‘fresh strawberries’ from our host Amanda at The Cinnamon Scrolls (thanks Amanda!) and we all took a unique take on that. Check out the links below to see everyone else’s creations! #cdnfoodcreatives
- Cheesecake Stuffed Strawberries by Food Mamma
- Chocolate Cupcakes with Chocolate Covered Strawberries by 365 Days of Easy Recipes
- Dark Chocolate Strawberry Oatmeal Pancakes by She Bakes Here
- Rituals + Strawberry, Rhubarb, Ginger Shrub by Eating Niagara
- Simple Macerated Strawberries by She Loves Biscotti
- Strawberry Cheesecake Popsicles by Homemade & Yummy
- Strawberry Ice Cream with Drunken Rhubarb by Sugarlovespices
- Strawberry Rhubarb Crumble with Toasted Almonds by Crumb Kitchen
- Strawberry-Rhubarb Streusel Buns by Crumb: A Food Blog
- Strawberry Rolls with Basil Cream by The Cinnamon Scrolls
- Strawberry Shortcake with Lavender Lemon Cream by My Kitchen Love
- Strawberry Streusel Shortbread Bars by The Bluenose Baker
- Strawberry Vanilla Cream Tart by Tiny Sweet Tooth
- Yogurt Cake with Roasted Strawberries and Rhubarb by Making Healthy Choices
Want more? Check out the recipes below!