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A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb, strawberries, and raspberries nestled under an oatless blend of butter, brown sugar, flour, salt, and grated orange zest.

Source: Martha Stewart Living, August 2005



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How would you rate this recipe?
  • bakinginthesanjuans
    24 MAY, 2015
    I just made this for the first time. It was a HUGE HIT! I didn't have any orange, so I omitted the juice and zest. I picked the fresh rhubarb from my garden, and used equal parts strawberries and rhubarb (about 3 cups each) and baked in a single 2 & 1/2 qt baking dish and served with french vanilla ice cream. It was so delicious, I didn't even need the ice cream. I didn't know rhubarb could taste so good.
  • bibliobethica
    8 MAY, 2015
    I've been making this for years. It needs about 4 cups of rhubarb. The orange zest makes the recipe perfect - don't skip it. My favorite combination of fruits is rhubarb, strawberry, and blueberries. This is a winner of a recipe!
  • bibliobethica
    4 JUN, 2011
    This is a favorite dessert. I served it a number of times and each time I get compliments. A friend of my mom's said it was the best dessert ever served at PEO. At book club, a friend said it was the best thing she has ever put in her mouth. I think the recipe should read 1 1/2 cups of rhubarb, not pounds. Also, I cut the sugar in half - I like it a little sour with the sweet crumble on the top. Perfect with vanilla yogurt or ice cream.

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