A classic fruit crumble is pure comfort, but if you want to take it to the next level, a hint of malt is the secret. The rich, toasty flavor of malt perfectly complements the sweet strawberries and tart rhubarb, creating a dessert that is a total game-changer. This guide will walk you through how to make a yummy crumble that’s bursting with flavor and topped with a golden, crunchy crust.
The Fruit Filling: Sweet and Tart Harmony
The key to a good crumble is a balanced fruit filling. The strawberries provide sweetness, while the rhubarb brings a necessary tartness.
Ingredients for the Filling:
- 1 lb rhubarb, trimmed and cut into 1-inch pieces
- 1 lb strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Step 1: Prep the Fruit
In a large bowl, combine the rhubarb pieces, quartered strawberries, granulated sugar, and cornstarch. The cornstarch will thicken the juices and prevent a soggy crumble. Add the vanilla extract and a pinch of salt to enhance the flavors. Gently toss everything together until the fruit is well-coated.
Step 2: Transfer to a Baking Dish
Pour the fruit mixture into a 9-inch baking dish. Spread it out evenly.
The Malt Crumble Topping
This is where the magic happens. The malt powder adds a subtle yet complex flavor that makes this crumble truly special.
Ingredients for the Topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/4 cup malted milk powder (like Ovaltine or Horlicks)
- 1/2 cup (1 stick) cold, unsalted butter, cut into small cubes
- Pinch of salt
Step 3: Mix the Topping
In a separate bowl, whisk together the flour, oats, brown sugar, malted milk powder, and salt. Add the cold butter cubes.
Step 4: Create the Crumble
Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. It’s okay to have some larger clumps of butter; they will help create a flaky, delicious topping.
Step 5: Assemble and Bake
Sprinkle the crumble topping evenly over the fruit in the baking dish. Place the dish on a baking sheet to catch any drips. Bake at 375°F (190°C) for 35-45 minutes, or until the fruit is bubbling and the topping is golden brown and crispy.
Conclusion
This strawberry, rhubarb, and malt crumble is a beautiful twist on a classic dessert. The sweet and tart fruit filling, combined with the crunchy, malty topping, creates a delightful texture and flavor contrast. Serve it warm with a scoop of vanilla ice cream or a dollop of cream for the ultimate yummy treat. It’s guaranteed to become a new family favorite.
FAQ
Q: Can I use fresh rhubarb?
A: Yes, this recipe is designed for fresh rhubarb. If you use frozen rhubarb, do not thaw it. Just toss the frozen pieces with the other filling ingredients and bake as directed.
Q: Can I use different fruits?
A: Absolutely. This recipe works well with other fruits like apples, berries, peaches, or plums. Make sure the fruit you choose balances sweetness and tartness.
Q: Is the malted milk powder necessary?
A: The malted milk powder is what makes this crumble unique and extra yummy. It adds a deep, nutty flavor. You can leave it out, but the crumble won’t have the same unique taste.
Q: How do I know when the crumble is done?
A: The crumble is ready when the topping is golden brown and the fruit filling is visibly bubbling around the edges. This bubbling shows that the fruit is cooked through and the juices have thickened.
Q: Can I make this a gluten-free crumble?
A: Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. For the oats, make sure to use certified gluten-free oats.