Comments on: strawberry-rhubarb crumble http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/ Tue, 22 May 2012 15:06:17 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jennifer http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-1889276 Jennifer Tue, 22 May 2012 12:36:46 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-1889276 I stumbled across your blog by happy accident, and I am obsessed!!! I LOVE food and cooking/baking it! I made this recipe over the weekend for Sunday coffee with the parents and grandparents using strawberries and rhubarb from the local farmers. All I can say was this was FANTASTIC! Unfortunately, it looked so good, I forgot to get a picture :o( The crumble topping was TO-DIE-FOR! My family will be going blackberry picking this weekend, and then blueberry picking at the end of June. I hear some berry crumbles calling my name.... Thanks for the recipe and blog! Happy eating! P.S. I am trying your buttermilk chicken recipe this week for my Country Husband--looks and sounds yummy! I stumbled across your blog by happy accident, and I am obsessed!!! I LOVE food and cooking/baking it! I made this recipe over the weekend for Sunday coffee with the parents and grandparents using strawberries and rhubarb from the local farmers. All I can say was this was FANTASTIC! Unfortunately, it looked so good, I forgot to get a picture :o( The crumble topping was TO-DIE-FOR! My family will be going blackberry picking this weekend, and then blueberry picking at the end of June. I hear some berry crumbles calling my name…. Thanks for the recipe and blog! Happy eating!

P.S. I am trying your buttermilk chicken recipe this week for my Country Husband–looks and sounds yummy!

]]> By: pennyshilling http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-1358815 pennyshilling Tue, 27 Dec 2011 01:21:23 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-1358815 This is the best crumble ever just as it is... no tweeking needed as far as I am concerned with or with out the lemon depending on the fruit I use. I have made this so many times in the last few years.. just changing the fruit combo to what ever I have on hand... just so quick and easy if you use tin pie fruit. LOVE IT! I could not find your recipe this morning..so just returning to print off another copy. Phew... I was in panic mode for a moment as this recipe is a family favorite and my go to.. for a quick desert. xxox This is the best crumble ever just as it is… no tweeking needed as far as I am concerned with or with out the lemon depending on the fruit I use.
I have made this so many times in the last few years.. just changing the fruit combo to what ever I have on hand… just so quick and easy if you use tin pie fruit. LOVE IT!
I could not find your recipe this morning..so just returning to print off another copy. Phew… I was in panic mode for a moment as this recipe is a family favorite and my go to.. for a quick desert. xxox

]]> By: Beth http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-909248 Beth Sat, 10 Sep 2011 20:51:53 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-909248 I made a variation today with plums, nectarines and some apple. With the apple, I needed no thickener for the filling, and I didn't put any sugar in the filling either as the fruit was all very sweet. i added 1/2 c. of oatmeal and used ww flour for the topping, as well as subbing coconut oil for the butter as guests are vegan. It was great. I made a variation today with plums, nectarines and some apple. With the apple, I needed no thickener for the filling, and I didn’t put any sugar in the filling either as the fruit was all very sweet. i added 1/2 c. of oatmeal and used ww flour for the topping, as well as subbing coconut oil for the butter as guests are vegan. It was great.

]]> By: Sarah http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-862811 Sarah Sat, 27 Aug 2011 20:27:29 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-862811 Deb, how would you tweak the sugar/flour if using peaches? T Deb, how would you tweak the sugar/flour if using peaches?
T

]]> By: Carol http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-845130 Carol Thu, 18 Aug 2011 23:27:55 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-845130 I like to use half & half regular white sugar & brown sugar. This seems to blend with the natural fruit flavor nicely. Also, I usually use tapioca starch rather than flour or corn starch. With really juicy fruits, I might put two kinds of thickener in so one flavor doesn't stand out. I like to use half & half regular white sugar & brown sugar. This seems to blend with the natural fruit flavor nicely. Also, I usually use tapioca starch rather than flour or corn starch. With really juicy fruits, I might put two kinds of thickener in so one flavor doesn’t stand out.

]]> By: Liz http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-823418 Liz Thu, 04 Aug 2011 23:21:17 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-823418 I just picked blueberries and was searching for a good peach/blueberry crisp and came upon this recipe. I share the love of the traditional crisp topping, so decided to give this a go. Wow, this is an incredible recipe! I made it exactly as stated substituting peaches and blueberries for the strawberry/rhubarb and using a little less sugar. The lemon zest in the topping was so nice. YUM, this recipe is destined to become the new August go-to dessert. Thanks! I just picked blueberries and was searching for a good peach/blueberry crisp and came upon this recipe. I share the love of the traditional crisp topping, so decided to give this a go. Wow, this is an incredible recipe! I made it exactly as stated substituting peaches and blueberries for the strawberry/rhubarb and using a little less sugar. The lemon zest in the topping was so nice. YUM, this recipe is destined to become the new August go-to dessert. Thanks!

]]> By: Kelly http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-772366 Kelly Fri, 08 Jul 2011 23:58:43 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-772366 I just made this with cherries, and uh. Oh my god. I can't even put it into words. I just made this with cherries, and uh. Oh my god. I can’t even put it into words.

]]> By: Julien http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-766401 Julien Wed, 06 Jul 2011 04:51:54 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-766401 Mmmmmmm. So my husband's parents just brought us down some rhubarb after I mentioned that I'd never tried it before. (Grew up in Ca and only heard of it because I've been reading your blog for years.) And I thought to myself, if anyone knows how to cook rhubarb, it's Deb. So I hopped online and came straight here- I didn't even bother to look at Martha Stewart or Barefoot Contessa! (My normal go-to's) And I wasn't disappointed at all! This recipe was AMAZING. I halved the sugar in the filling and used flour instead of cornstarch because it's what I had on hand. I think I might try it again with peaches instead of strawberries if I can find some more rhubarb.... somewhere.... Mmmmmmm. So my husband’s parents just brought us down some rhubarb after I mentioned that I’d never tried it before. (Grew up in Ca and only heard of it because I’ve been reading your blog for years.) And I thought to myself, if anyone knows how to cook rhubarb, it’s Deb. So I hopped online and came straight here- I didn’t even bother to look at Martha Stewart or Barefoot Contessa! (My normal go-to’s)

And I wasn’t disappointed at all! This recipe was AMAZING. I halved the sugar in the filling and used flour instead of cornstarch because it’s what I had on hand. I think I might try it again with peaches instead of strawberries if I can find some more rhubarb…. somewhere….

]]> By: Hannah http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-760356 Hannah Sun, 03 Jul 2011 03:33:00 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-760356 Hi Deb, I have made the recipe before and it was amazing! Even tried it with apricots and peaches and it was perfection. I am making this for two families for the Fourth of July and I am wondering if it is okay to refrigerate it (without the crumble on top) for a day before baking it off? Thanks so much! Have a great holiday! Hannah Hi Deb,

I have made the recipe before and it was amazing! Even tried it with apricots and peaches and it was perfection.

I am making this for two families for the Fourth of July and I am wondering if it is okay to refrigerate it (without the crumble on top) for a day before baking it off?

Thanks so much! Have a great holiday!

Hannah

]]> By: Georgi http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/#comment-758140 Georgi Fri, 01 Jul 2011 23:55:59 +0000 http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#comment-758140 We live in Southern California where rhubarb is unknown. After living here for 13 years, I spotted some in the market yesterday and couldn't run home fast enough to make this recipe. It was delicious and insanely addicting, and reminds me so much of my childhood summers in the Midwest. I'm so happy to know someone made a vegan version, and I agree with Jonathan's suggestion to lessen the sugar. I think it would highlight the fruit a little more. We live in Southern California where rhubarb is unknown. After living here for 13 years, I spotted some in the market yesterday and couldn’t run home fast enough to make this recipe. It was delicious and insanely addicting, and reminds me so much of my childhood summers in the Midwest.

I’m so happy to know someone made a vegan version, and I agree with Jonathan’s suggestion to lessen the sugar. I think it would highlight the fruit a little more.

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