So after much debate, I've deiced to called this a Sonker, rather than a cobbler or crumble. One for the fact the topping is sweeter, there are no oats and there's baking powder added to make this yummy treat. I felt like baking something from scratch and haven't done in a very long time. But I didn't want chocolate, GASP! I know but I just wasn't craving it!
Jumping right in, here's what you will need:
- 1 1/3 cup flour
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- pinch of salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla
- 1 stick of butter melted
- 2 cups roughly 1/2 inch sliced Rhubarb
- 2 cups quartered Strawberries
- 2 small or one large peeled and cored Granny Smith Apples, roughly chopped
- 2 D'anjou pears ripe BUT FIRM, peeled, cored and roughly chopped
- 1/2 cup pineapple/orange/apple/lemon juice for pears and apples to soak in to prevent browning
- 5 tablespoons of corn starch.
- 1/2 cup sugar
- For Topping: Mix all the dry ingredients. Then add in the melted butter and vanilla until large clumps and crumbs appear. Set aside covered in the fridge.
- Preheat oven to 375 degrees.
- In small bowl mix the sugar and corn starch.
- In large bowl add the fruits and coat with the cornstarch and sugar
- Place into a greased casserole dish
- Evenly top the fruit with the crumble topping
- Bake at 375 for 40 to 50 minutes until topping starts to brown and mixture is bubbling.