butter for greasing skillet/pan (about 1 tablespoon)
3/4 c flour
2/3 c pine nuts
1/2 c rolled oats
1/2 c natural cane (demerara) sugar
1/2 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/3 c unsalted butter, melted1 tablespoon cornstarch
1/2 c natural cane sugar (or demerara sugar)1/2 lb hulled medium strawberries, cut into quarters
12 oz trimmed rhubarb, sliced into 3/4-inch pieces
2 whole peaches, cut into 1/4 in chunks
Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round dish, or a 9x9 square baking dish.
Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.
Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries, peaches, and rhubarb, and toss until evenly coated. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.
Bake for 35 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.
Serves a small crowd, 8 - 12 servings.
No comments:
Post a Comment