cherry rhubarb lavender crumble


It’s officially crumble, crisp and cobbler season! What’s the difference between them? The name doesn’t have so much to do with the filling, it’s what’s thrown on top that really matters. Crumbles originated in Britain and are topped with streusel. Crisps are simply an Americanized version of the crumble with more sugar, butter and flour. America at its finest, ladies and gents. Cobblers, on the other hand, are topped with a biscuit dough. I’m partial to crumbles and crisps myself, but cobblers aren’t half bad either.

The wonderful thing about crumbles, crisps and cobblers is that you can really combine any fruit in them. Oh, and they’re basically a guaranteed people pleaser. You would have to try really hard to make a crumble taste bad. They’re what I like to call a low maintenance dessert, you get instant gratification and have a delicious smelling house afterwards. Crumbles, crisps and cobblers are great to make for company, or for yourself as a midnight snack. Whatever floats your boat.

cherry rhubarb lavender crumble
serves 8
useful gadgets: cherry pitter

for the filling:
3 cups cherries, pitted and halved
7 cups rhubarb, chopped into 1-inch pieces
2 tbsp cornstarch
½ cup sugar

for the crumble:
Adapted from Rustic Fruit Desserts, by Cory Shreiber and Julie Richardson
¾ cup flour
½ cup rolled oats
½ cup brown sugar
¾ cup pecans
½ tsp salt
1 tsp ginger
3 tsp lavender
¼ cup butter, melted

Preheat the oven to 375°. Butter a square baking dish and place a rack in the upper half of the oven.

To make the filling, combine the cherries, rhubarb, cornstarch and sugar in a medium-sized bowl and toss well to evenly coat the fruit.


To make the crumble, mix the flour, oats, brown sugar, pecans, salt and ginger together. Incorporate 2 tsp of the lavender into the crumble and reserve 1 tsp to sprinkle on top right before baking.


Pour the cherry rhubarb filling into the square baking dish and evenly distribute the crumble topping over it. Take the remaining 1 tsp of lavender and sprinkle it on top of the crumble. Bake for 40 minutes, or until the crumble is golden brown.


Meet my best friend from high school, Laura. She’s another one of my kitchen partners in crime. And yes, we’ve been friends now for 14 years. That means we made it through puberty together…we also used to call each other Earth Birth and Big Bang. Don’t ask me how we came up with it, but it certainly stuck. Anyway, for two people to go through all these phases in life and still end up with so much in common is  kind of crazy. Because let’s be honest, people change a lot from middle school to high school and from college to graduate school. Yet 14 years later, we both wound up to be foodies. Love this girl!

photo (2)

whisk away!

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