For us, summer has three essential elements: the sun, the beach, and snacks. Does anything sound more summery than a helping of your favourite fresh fruits (we used strawberry and rhubarb) served on a delicate crust, and topped with a delicate crumble? We didn’t think so!
Prep time: 25 minutes
Cook time: 50 minutes
Yield: 16 Pieces
Ingredients
- 250 g / 1 1/2 cups all purpose flour
- 90 g / 1 cup rolled oats, divided
- 163 g / 3/4 cup brown sugar, packed
- 5 g / 1 tsp baking powder
- 1 g / 1 tsp orange zest
- 171 g / 3/4 cup Mirage margarine, plus extra for greasing the pan
- 375 g / 2 1/2 cups strawberries, hulled and sliced
- 288 g / 2 1/2 cups rhubarb, chopped into small pieces
- 66 g / 1/2 cup granulated sugar
- 30 ml / 2 tbsp orange juice
- 6 g / 2 tsp cornstarch
- 5 ml / 1 tsp vanilla extract
- 3 g / 1 tsp salt
Directions
- Pre-heat oven to 350°F (180°C). Grease a 9 inch (23 centimetre) square baking pan with Mirage margarine and line with parchment paper, extending the paper above the sides to use as handles for removal. Grease the paper and set pan aside.
- In the bowl of a food processor, fitted with the metal blade, combine the flour, 1/2 cup (45 grams) rolled oats, brown sugar, baking powder and orange zest. Process until oats are no longer visible, about 20 seconds.
- Scatter the Mirage margarine in pieces over the flour mixture and pulse until mixture resembles large crumbs. Remove 1 cup (165 grams) of the mixture and stir into it the remaining 1/2 cup (45 grams) of rolled oats; set aside in the refrigerator.
- Press the remaining flour oat mixture into the bottom of the prepared pan and chill while making the filling.
- In a large bowl, toss the strawberries, rhubarb, sugar, orange juice, cornstarch, vanilla, and salt until well-combined. Allow to rest for 10 minutes.
- Spread the fruit mixture over the base, then crumble the remaining oat mixture over top.
- Bake for 45-50 minutes until crumble is golden and the fruit is bubbling. Allow to cool fully before lifting and cutting into bars.
Chef Notes
- If using frozen fruit for this recipe, add an extra teaspoon (3 grams) of cornstarch to the fruit mixture.
- Swap the strawberries for a different berry, if desired.
