👨‍🍳 Instruktioner

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an 8x8 inch baking dish.

   💡 Proffstips: A glass dish allows you to monitor browning from the sides.
2. 2

   In a large bowl, combine chopped rhubarb, saskatoon berries, granulated sugar, cornstarch, and lemon juice. Toss gently to coat the fruit evenly.

   💡 Proffstips: If using frozen berries, do not thaw completely to prevent mushiness.
3. 3

   Pour the fruit mixture into the prepared baking dish and spread evenly.

   ⏱️ 2 minutes
4. 4

   In a separate medium bowl, whisk together flour, rolled oats, brown sugar, cinnamon, and salt.

   ⏱️ 2 minutes
5. 5

   Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a fork to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces.

   💡 Proffstips: Keeping the butter cold is key to a crisp crumble topping.
6. 6

   Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.

   ⏱️ 2 minutes
7. 7

   Bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbly.

   ⏱️ 40 minutes

   💡 Proffstips: If the topping starts to brown too quickly, loosely tent the dish with foil.
8. 8

   Let the crumble cool for at least 15-20 minutes before serving. This allows the filling to set.

   ⏱️ 20 minutes

   💡 Proffstips: Serve warm with vanilla ice cream or whipped cream.