Baked Strawberry Rhubarb Oat Crumble with Early Morning Harvest Whole Wheat Topping

Warm fruit crisp—tart rhubarb and sweet strawberries under a hearty oat crumble, served with cream or ice cream.

Ingredients (serves 6-8):

• 4 cups chopped rhubarb

• 3 cups sliced strawberries

• ½ cup honey or sugar

• 2 Tbsp cornstarch

• Zest/juice of 1 lemon

• Topping: 1½ cups Early Morning Harvest Organic Stone Ground Whole Wheat Flour, 1 cup oats, ½ cup brown sugar, ½ cup butter (melted), 1 tsp cinnamon, pinch salt

Steps:

1. Toss fruit with sweetener, cornstarch, lemon in a 9x13 baking dish.

2. Mix topping ingredients into crumbles; sprinkle evenly over fruit.

3. Bake at 375°F 35-45 min until bubbly and topping crisp/golden.

4. Serve warm with heavy cream poured over.

Bread pairing: Pair with a slice of Early Morning Harvest Whole Wheat Flour quick bread or toast—extra hearty contrast to the fruity tartness.