Okay, I lied. No chocolate cake this time, but I had had so much chocolate the last few weeks, I needed a reprieve. So I turned to fruit, and one of my FAVORITE desserts of all time: Crumble. I LOVE CRUMBLE. The tart sweetness of the fruit, with the crunchy, sugary top? I mean, you can’t get much better than that! Not to mention that I am really enjoying this new baking blog I found: Just Get Off Your Butt & Bake. I mean, it just…spoke to me, given all the dragging my feet and constant anxiety about baking…but it’s a good skill to practice, to perfect, so I got off my butt and baked!
The best kind of crumble, I think, is strawberry rhubarb, mostly because I love the texture & tart taste of rhubarb paired with subtle sweetness of strawberries. Some will disagree with me on this, finding rhubarb to be too strong a flavor or really fibrous, but perhaps it was because I was introduced to rhubarb really early in life by my Papaw, who used to make a really fantastic rhubarb pie! And if it’s done properly, while strawberries turn to mush, the rhubarb can stand up to the heat, but not be cumbersome to get through either! And now that I think about it, I’m not sure why I haven’t cooked with rhubarb more at home…but I digress from the recipe I found: apple and raspberry crumble. Apples, in this case, are also great for all sorts of preparation, and can withstand heat fairly well without loosing its composition (unless you’re making homemade applesauce, another to do on my list for when my stomach doesn’t want to cooperate, or a kind of puree, then apples tend to be pretty flexible and will gladly mold itself into whatever form you’d like it too). However, as I was grocery shopping, I found myself in the midst of another freak shopping trip. NO RASPBERRIES! Blackberries? Okay, I can see not always having those. But raspberries?! I’ve never gone to a store and not been able to find raspberries…but cest le vie I guess…so when I found these big, beautiful strawberries, which I think are a great first alternative to raspberries, I just went with it (NO ANXIETY IN SIGHT EITHER! Winged it like a champ!).
But crumble is such a nonchalant kind of dessert, and I felt myself approaching the whole process in very much the same way (not going to lie, I was totally in my PJ’s when I made this, and I’m not sorry for it one bit), and perhaps that’s the whole point with something as homey and gooey and sweet as this. It’s too easy a recipe that it makes intentionally messing up or get the proportions wrong incredibly difficult, even for someone as nutty about particulars as myself. So long as there is equal fruit to crumble (or a little more fruit because that’s the best part, though some may disagree), then it’s a success! And this, was a success! I really wanted to do something traditional this time, just to say that I did it/could do it, even though I think most anyone could make this without breaking a sweat, despite being WAY too much food for just two people, but I have a great recipe alternative that I may end up baking in the next few days to sweeten up this downpour of damper rain (single servings for the win)!
But for those of you who don’t have a strong sweet tooth, or aren’t the biggest chocolate, cookie, brownie, cupcake, etc. kind of muncher, then this may be the dessert for you! Easy, delicious, and really enticing with that golden brown crust! How can you not sneak a secret spoonful of this stuff straight from the oven?
To burning my mouth over and over again (and not feeling bad about it one bit) — Cooking Maggie
Apple Raspberry Crumble from Get Off Your Butt & Bake