- 1/4 cup oat flour or whole wheat flour
- 2/3 cup old-fashioned oats
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsweetened apple sauce
- 4 Tbsp orange juice
- 2 pounds rhubarb, 1/2-inch dice
- 1 can tart cherries, drained (Kroger brand)
- 1/2 cup sugar
- 1 1/2 tablespoons all-purpose flour
Preheat the oven to 375 degrees F.
For the topping: Combine the dry ingredients in a medium bowl and work together with a fork or with your fingertips.
For the filling: Combine the rhubarb and 1/4 cup water in a sauce pan. Add the sugar and flour and toss to blend. Cook until tender, 10 minutes. Stir in cherries.
Spray an 8 by 8-inch baking dish with cooking spray. Transfer the fruit mixture to the dish. Mix the wet topping ingredients with the dry and stir until thoroughly combined. Press the topping over the fruit, spray with cooking oil. Bake crumble the fruit is bubbling and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving.
While the ingredients are out, I like to pre-make extra crumb topping and baking mixes that I use often. Here's my assembly:
Place sandwich baggies inside small drinking glasses. Fill with dry ingredients (flour, oats, cinnamon, salt).
Seal baggies and place inside a freezer safe quart-sized bag (holds 4). Write on the outside the additional ingredients that need to be added once baking (brown sugar, apple sauce, OJ).
Recipe adapted from Ellie Krieger