Strawberry Rhubarb Almond Crumbles
My family loves these individual strawberry rhubarb almond crumbles warm (not hot) and a la mode to go with every sweet and slightly tart bite.
Servings: 6
By: Heather Bursch
Equipment
Ingredients
Fruit Filling:
- 2 1/2 cups fresh strawberries hulled and cut into bite-size pieces (Cut small strawberries into fourths and large strawberries into eighths.)
- 1 1/2 cups fresh rhubarb sliced into small bite-sized pieces to match the berries
- 1/4 cup sugar If you like it more tart, cut the sugar by half.
- 2 1/4 teaspoons of cornstarch
- 1 1/2 teaspoons freshly squeezed lemon juice
Almond Crumble Topping Made with Almond Flour Option # 1
- 1/2 cup almond four
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- 4 tablespoon unsalted butter at room temperature
- 1/2 cup gluten-free all-purpose flour (Any gluten-free flour will work in this recipe, does not have to be a cup-for-cup mixture.)
Almond Crumble Topping Made with Almond Paste Option #2
- 1/3 cup almond paste
- 4 tablespoons unsalted butter at room temperature
- 1/2 cup gluten-free all-purpose flour (Any gluten-free flour will work in this recipe, does not have to be a cup-for-cup mixture.)
Instructions
- Preheat oven to 400°.
- Gently combine prepped strawberries, sliced rhubarb, 1/8-1/4 cup sugar, cornstarch, and lemon juice. Set aside to rest while you make the topping.
- Make almond crumble using one of the two options below.
- Divide the berry rhubarb mixture into 4-6 ramekins depneding on depth of dishes. Press and sprinkle almond crumble atop fruit, using all the mixture that you can between the 4-6 servings.
- Set ramekins on a cookie sheet, and line with parchment paper for the least mess if you have shallow baking dishes.
- Bake for 25-30 minutes until fruit is bubbling and crumble is lightly browned.
- Let cool for at least 15 minutes to serve warm, not hot. Cool, cover and store in refrigerator if you make it a day ahead of serving. Reheat for 5 minutes or so in a preheated oven.
Almond Crumble Option # 1 Instructions
- In the bowl of a food processor, toss in 1/2 cup almond flour, 1/4 cup sugar, and all-purpose flour. Pulse about 5 times to combine dry ingredients.
- Add softened butter and almond extract. Process until just starting to stick together with blade slowing down and dough slightly sticky and coming together into clumps.
Almond Crumble Option # 2 Instructions
- In the bowl of a food processor, add almond paste, flour and softened butter.
- Process until the almond paste chunk is cut up and blended with the flour and butter into a dough that is slightly sticky and begining to clump together.
*I used 4 short oval dishes in these pictures. If you don't want the juice to overflow as much, use taller custard dishes.
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