Rhubarb And Strawberry Crumble

Crumble, Crisp, Cobbler..whats your favorite? I like crumble better than the other two because it is equally tasty with fewer calories.Yes, the streusel-like topping for a crumble isn't as rich as the crisp which makes it "slightly" guilt-free.

Ingredients:
For the Fruit Filling:

• 1 1/2 cup Rhubarb, thinly sliced
• 4 cup Strawberry, sliced(I used ~25 mid-sized Strawberries)
• 4 tbsp Granulated Sugar
• 1 tbsp Cornstarch
• 1 tsp Orange Zest

For the Crumble Topping:

• 1/3 cup King Arthur All Purpose Flour
• 1/3 cup Rolled Oats
• 1/2 cup Brown Sugar, packed
• 2 tbsp Unsalted Butter, softened
• 1 tbsp Orange Juice
• a pinch of Salt

Tool:

• 7 X 13 Oven-Proof Baker

Procedure:

• Preheat the oven to 375 degrees F.
• Grease the oven-proof baker with little butter/spray butter.
• Mix all the ingredients under "filling" and add it to the oven-proof baker.
• Combine All-Purpose Flour, Sugar, Butter, Orange Juice and Salt in a food processor until they resemble a coarse meal. Stir in the rolled oats.
• Spread the topping evenly over the fruit filling and transfer to the oven.
• Bake for about 40-45 minutes or until the fruit starts to bubble over and the topping is browned.

• Serve at room temperature with a scoop of ice-cream.

Note:

• Once cooled, crumble can be refrigerated and served cold as well. Crumble tastes better the next day.