Comments on: strawberry-rhubarb crumble

By: emma

emma — Sun, 14 Mar 2010 12:52:53 +0000

hello, I made this tonight and loved it. Also just wanted to let you know I added a link on my blog to this recipe.
thanks emma

By: Monica

Monica — Mon, 19 Oct 2009 02:29:01 +0000

I made this the other night and it was delicious! I didn’t have raw sugar, so I used brown sugar instead. I also added rolled oats to the topping mixture and it turned out so well! I will be definitely making this again.

By: Jill

Jill — Sun, 06 Sep 2009 01:18:00 +0000

Upon realizing that I had pears in their death throes (but still oh-so-edible and juicy), I immediately searched SK. Though the bittersweet chocolate and pear cake and pear/almond tart sounded scrumptious, this no-nonsense low-key dessert is perfect after a busy day. It seriously took me twenty minutes to prep, and I’m slow.

So I subbed in pears, gussied it up with some blueberries (also in their twilight), and you would not even BELIEVE the smell coming from my oven right now.

Will let you know how this combo works, but if it’s anything like your other recipes, fuggedaboutit.

By: Hun

Hun — Wed, 22 Jul 2009 01:28:01 +0000

I made this twice – once this weekend and again last night. The first version was spectacular, though I would use only 3 Tbs of corn starch next time. I too love a good crust/topping/crunchy goodness and this topping recipe was really good. It was so simple to put together and easily doubled. The first version was so good that my dog ate half of it off the counter! The version I made last night included blueberries instead of rhubarb. It was so quick to put together and delish! I would say it takes more time to slice up the strawberries than it does to put together the pieces. Will definitely add this to my recipe book.

By: panq

panq — Tue, 21 Jul 2009 00:45:58 +0000

I’ve had this recipe bookmarked forever but just finally made it today. It looked so great, I followed the recipe exactly–something I rarely do! I made three–one to eat now, one to give away, one to freeze. It’s awesome, and now I want to try it with other fruit. Thanks!

By: Jackie

Jackie — Fri, 17 Jul 2009 16:15:08 +0000

Yum! Just made this (and wrote about it)… Delicious! I used half whole-wheat flour and added a handful of chopped crystrallized ginger (per an idea from epicurioud) to the topping mix… The extra spice was nice, (if you don’t mind the bit of chewiness). I also used peaches and strawberries. I guess I ended up making a variation of your recipe.. Anyway, thanks for the foundation (and for having a rad blog)! -Jackie

By: Linnea

Linnea — Sun, 12 Jul 2009 02:26:01 +0000

OMG, this is spectacular! And it’s so nice to get an online recipe that calls for a reasonable amount of sugar – most fruit cobbler/crisp/etc. recipes call for SO much that it’s still plenty sweet if you halve it. This is just right! Loved it!!

By: K

Sat, 04 Jul 2009 19:21:21 +0000

Just made this for 4th of July with pitted black cherries and rhubarb – same ratios of everything – and it came out deeeelish.

By: deb

deb — Fri, 26 Jun 2009 23:20:15 +0000

Hi Ceridwen! Glad it was a hit.

By: Ceridwen

Ceridwen — Fri, 26 Jun 2009 20:57:44 +0000

So good! Being a confirmed health nut and recipe tweaker, I made the following changes:
Changed the sugar to fructose and used 1/2 as much (fructose is much sweeter than sugar)
Used 1 cup flour and 1/3 cup oats
No trans fat spread in place of butter

It’s fantastic – Keath and I both love it! Corn starch change was really good – I would have changed it anyway. Thanks!