Strawberry Rhubarb Crumble with Captain Crunch | Erica Lovelace Cooks
Strawberry Rhubarb Crumble with Captain Crunch
Serves 10
I absolutely adore pairing strawberries with corn ever since I had a cereal strawberry milk ice cream at Milk Bar in NYC. There’s something about sweet strawberries paired with buttery corn that makes me think of summer. Instead of oats, I use Capta
Preheat oven to 350℉. In a large bowl, toss the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla bean paste together. Allow the fruit to sit in the sugar for 15-20 minutes while you get the topping ready.
Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until pea-sized crumbs form. Place into the fridge to cool for ten minutes.
Transfer the fruit mixture to a large, buttered casserole dish. Sprinkle the topping evenly over the filling and bake for one hour or until the fruit filling is bubbling all around the edges and the topping is golden brown.
Allow the crisp to rest for 30 minutes before serving it. This will allow the juices from the cobbler to set. Otherwise, it may be runny when you scoop into it. Serve with vanilla ice cream and drizzle with some of the juices from the crisp.
