Blackberry Rhubarb Crumble

To celebrate the beginning of my favourite season of the year, I decided it was time to make something that I had been talking about for quite a while. A delectable, fruit filled crumble!

And goodness, it was fantastic. So good, in fact, that I didn't take the time to grab my DSLR and photograph it for my blog until after I had started to devour it ... Sorry.

Blackberry Rhubarb Crumble ~ 6 to 8 servings

Topping ~

1 1/3 cups flour

1 teaspoon baking powder

3 tablespoons sugar

3 tablespoons raw cane sugar

2 tablespoons vanilla extract

1 teaspoon cinnamon

1/2 cup melted, unsalted butter

Filling ~

4 cups  blackberries

1 1/2 cup rhubarb, cut into pieces half-inch pieces

1 tablespoon vanilla extract

1 large squirt of lime juice

1/2 cup sugar

4 tablespoons cornstarch 

Preheat oven to 375°F

To prepare the topping, mix the flour, baking powder, sugar and cane sugar, vanilla extract, cinnamon and melted butter together in a medium sized mixing dish until it becomes very clumpy. Store in the fridge until needed.

To prepare the filling, mix all the fruit, vanilla extract, lime juice, sugar and cornstarch together in a large mixing bowl and then transfer to a 9-inch casserole dish.

Take your topping out of the refrigerator and spread it evenly on top of the filling.

Bake for 50 minutes, until fruit is bubbling and the crumble has turned a golden brown.


I hope you are as satisfied with this delicious crumble as I have been! Good luck not eating it all in one sitting ;)