Photograph by Olivia Bee Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Rhubarb Blackberry Crumble

Desserts from Issue 5 – Spring / Summer 2014 – Caravan

Call it a crumble or a crisp depending on the bounty of fruit available to you, there can (and should) be one for every season. Ours marries tart rhubarb and lush blackberries, tucking all of it under a nubby blanket of rolled oats and crispy coconut.

serves 6

  • 1 ¼ lb rhubarb, trimmed and cut into 1-inch pieces
  • 6 oz blackberries
  • 1 cup packed light brown sugar
  • ¼ cup cornstarch

crisp topping
  • ¾ cup rolled oats
  • ¼ cup unsweetened dried coconut
  • cup packed light brown sugar
  • 4 Tbsp cold, unsalted butter, cut into small pieces
  • ¼ tsp salt

  • 1

    Preheat oven to 400°F. Stir fruits together with sugar and let stand 15 minutes.

  • 2

    Mix together topping ingredients, working butter between fingers until it’s well incorporated.

  • 3

    Stir cornstarch into filling and spread in a 1 to 1½ qt baking dish. Sprinkle topping generously over filling.

  • 4

    Bake until topping is nicely browned, about 20 minutes, then cover and bake until filling is bubbling all over, about 20 minutes longer. Serve warm or at room temperature.