Spring is my favorite season, and I am delighted to be right here in the present with its sunny warmth, green leaves, cool breezes, and colorful petals. If I had another baby girl, I would for certain name her Spring. Spring Violet to be exact. But, I won't even go there. I am done having babies. Maybe I can have a cat named Spring? We'll see.
Crumbles go hand in hand with the season. A little strawberry, a little rhubarb, coated with a crunchy topping. Warm or cold (I prefer mine room temp), they are perfection.
Especially after spending a Saturday afternoon picking wild flowers.
That is what we spent part of our Saturday doing in the midst of a lovely Easter weekend.
Here along the creek side.
I've been buying gluten-free baking flours recently. I love the texture and lightness they bring to recipes. They are so interesting.
For this recipe, I used sorghum flour. Mildly sweet and fragrant. Whisked with a little cinnamon it smells extra incredible.
This is a divine spring crumble. Lightly sweet and bursting with berries. You can make this with apples and pears, or peaches and blueberries also. I know I am going to.
On Easter, my in-laws surprised me by bringing some branches from their lilac shrub.
"Oh, this is the perfect gift for me," I thought. A really special gesture.
I recently moved my antique white farm table near the window in my dining room. I've been trying to find a permanent spot in my house to do food photography and styling. Although I get great light in the kitchen, it was great morning light and I didn't have much room to move around.
I'm liking the afternoon light from the dining room window and the still close access from the kitchen for food photos.
I think I've solved my light and space dilemma.
I hope you are enjoying your spring and please tell me what kind of crumbles you like.
Strawberry and Rhubarb Crumble
recipe credit - Theresa Santandrea-Cull
1/2 cup raw organic natural sugar (such as Florida Crystals)
1/4 cup white rice flour (I use Bob's Red Mill)
1/4 cup sorghum flour (I use Bob's Red Mill)
1/2 tsp. ground cinnamon
1/3 cup cold butter, cut into pieces
2 cups chopped strawberries
2 cups chopped rhubarb (I used frozen because it's hard to find fresh here)
In a large bowl, combine natural sugar, flours, and cinnamon. Using a pastry blender tool (works best) or your fingers, cut in butter and crumble to pea-sized crumbs.
Butter a 10 x 7 inch baking dish or 6-8 ramekins and place in berries. Sprinkle crumble topping evenly over the fruit.
Baked in a preheated (350 degree) oven for 20 minutes or until bubbling.