Cinnamon Apple Galette Variation - Strawberry and Rhubarb Crumble

Cinnamon Apple Galette Variation - Strawberry and Rhubarb Crumble

Servings: 8-10

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1 egg, lightly beaten (for egg wash)
• 1 tsp cinnamon
• 3-4 cups sliced strawberries and rhubarb (about 2 lbs)
• 2 tbsp cornstarch
• 2 tbsp sugar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together flour, baking powder, granulated sugar, brown sugar, and salt.
3. Add cubed butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Press half of the crumb mixture into the bottom of a 9x13-inch baking dish.
5. In a separate bowl, mix together sliced strawberries and rhubarb, cornstarch, and sugar. Pour this mixture over the crumb base.
6. Roll out the remaining crumb mixture to fit on top of the fruit layer. Crimp the edges to seal.
7. Brush with egg wash and sprinkle with cinnamon.
8. Bake for 35 minutes or until golden brown.
9. Serve warm, topped with vanilla ice cream if desired.

Notes:

• This recipe is a variation of Emma Taylor's original cinnamon apple galette, adapted to feature strawberries and rhubarb instead of apples.
• The addition of cornstarch helps to thicken the fruit filling without making it too jammy.
• Use fresh strawberries and rhubarb for this recipe. If using frozen berries, thaw and pat dry with paper towels before using.