Apple, Pear, Strawberry and Rhubarb Sonker.

Why hello there! Long time no post! I am making my return. The reasons will be in another blog but for now lets talk about something yummy!

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:

For topping:

• 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

For mixture:

• 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

Directions:

1. 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. 
2. Preheat oven to 375 degrees. 
3. In small bowl mix the sugar and corn starch. 
4. In large bowl add the fruits and coat with the cornstarch and sugar
5. Place  into a greased casserole dish
6. Evenly top the fruit with the crumble topping
7. Bake at 375 for 40 to 50 minutes until topping starts to brown and mixture is bubbling.

Enjoy with vanilla ice cream or plain! But you HAVE to let this cool down completely, not even warm, it has to be cool/cold! Or you will suffer with a watery crumble! So you have been warned, you must wait to let the cornstarch do it's job! Also if it's not cooked long enough, it may become watery too because it hasn't  had time to let the cornstarch do it's job.

Enjoy!