simply breakfast

recipe adapted from Heidi Swanson’s Super Natural Everyday

for crumble:
1/3 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup natural cane sugar
1/2 teaspoon sea salt
1/3 cup unsalted, melted butter

for filling:
1 tablespoon cornstarch
1/3 cup cane sugar
4 1/2 cups of any fruit/berry combo you like {i used rhubarb and
raspberries with a few dried cherries thrown in}
1/4 cup red wine {i used pinot noir}

Preheat oven to 375 degrees F with rack in middle of oven. Butter a
baking dish {roughly 8 inches}.

For the crumble, whisk together flour, oats, sugar, and salt in a bowl.
Use a fork to stir in melted butter. Divide mixture into 3 patties.
Place the patties in a bowl and freeze for about 10 minutes.

For the filling, whisk together cornstarch and sugar in a bowl. Add
the fruit and toss to evenly coat. Let sit for 3 minutes, then add the
wine and toss again.

Transfer the filling to baking dish. Remove topping from freezer and
crumble it over filling.

Bake for 35 to 40 minutes, until topping is golden and fruit juices are
bubbling. Let cool a bit before serving.

I enjoy mine topped with greek yogurt, as well as cold the next day.