Catherine Newman's Rhubarb Crumble
Recipe created by Lauren Fortgang
This crunchy crumble is divine on its own, but a helping of ice cream—simple vanilla works wonders, or try our cinnamon-cherry flavor —provides the perfect cool fini
Servings: Serves 6
Ingredients
  • 1 stick butter
  • 3/4 cup brown sugar, tightly packed
  • 1/4 cup plus 1 Tbsp. granulated sugar
  • 3/4 cup old-fashioned oats
  • 2/3 cup all-purpose flour
  • 1/4 tsp. salt
  • 2 tsp. cinnamon
  • 4 to 5 large ripe baking pears (such as Anjou or Bartlett)
  • 1 cup dried cherries
  • 1/4 cup sugar, plus more to taste
  • Ice cream, for serving (optional)
Directions
To make topping: Cube butter and keep cold until ready to use. Place remaining topping ingredients into the bowl of a stand mixer, and mix on low speed with paddle attachment. Add butter and continue to mix on low speed until there are no visible butter chunks, but be very careful not to overmix (batter should remain crumbly). Refrigerate for at least 1 hour before using (topping will keep for up to 1 week).

To make filling: Peel and core pears. Cut into small cubes, and put in a medium bowl. Add dried cherries. Toss fruit with sugar, then let sit for 15 minutes. Taste mixture; add more sugar if necessary. Meanwhile, preheat oven to 375°. Using a slotted spoon, transfer fruit-sugar mixture to a 9” round (or 2-quart) baking dish. Remove topping from refrigerator; spread on top of fruit. Bake for 30 to 35 minutes, or until topping is golden brown and fruit is bubbling on the sides. Serve alone or with ice cream on the side.

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