This recipe is the one I had planned on posting while at King Arthur Flour, but I forgot to bring it along. Oops.
Now, whats a "crumbler", you ask? Well, it is when you decide to make a cobbler, but at the last minute it becomes more of a crumble.
There is no crust for this recipe because of it cobbler origins, and crusts are often finicky. I wanted this to be simple, hence no crust. I also wanted the fruit to be the main focus, not to be outshined by flaky goodness.
Today's post is a little short. I have been having trouble with writing posts lately. I'm not sure why, but hopefully I'll be back in the groove soon. I sure haven't been short on recipe ideas, in fact I've got a pretty lengthy list of ideas. I just need to get in the kitchen and test them!
2 cups chopped pineapple
2 ½ cups chopped strawberries
2 Tablespoons lemon juice
2 teaspoons lemon zest
¾ cup sugar
3 Tablespoons cornstarch
½ cup all-purpose flour
½ cup finely shredded coconut
¾ cup oats
¼ teaspoon cardamom
3/4 cup brown sugar
½ cup melted coconut oil
1. Preheat oven to 350 degrees F. Lightly grease cast iron skillet or pie dish.
2. In a large bowl stir together pineapple, strawberries, lemon juice, lemon zest, sugar, salt, and cornstarch, until evenly combined. Set aside and prepare crumble topping.
3. In a medium bowl, combine flour, coconut, oats, cardamom, brown sugar, and salt. Stir until mixed. Add coconut oil and stir until evenly combined.
4. Pour fruit mixture into prepared pan, spread into an even layer. Spread crumble over fruit in an even layer.
5. Bake for 45-55 minutes, until bubbling and topping is golden brown.Print Recipe Here