¾cup(170g)unsalted buttercut into 7 or 8 chunks/cubes
½teaspoonbaking soda
½teaspoonsalt
1teaspoonvanilla
Homemade strawberry rhubarb filling/jam or store-bought
Instructions
Preheat oven to 350 °F (177 °C) and grease a 11 x 7" baking pan. Set aside.
In a food processor, combine flour, oats, brown sugar, butter, baking soda, salt, and vanilla until the mixture resembles coarse crumbs.
Set aside about 1 1/2 cups (192g) of the crumb mixture. Pour remaining crumb mixture to the bottom of the prepared pan and spread evenly. Press the crumb mixture down.
Using an offset spatula, spread the fruit filling in an even coat on top of the crumb crust. Then with the reserved crumb mixture, crumble it on top of the fruit filling.
Bake for 30-35 minutes or until golden brown. Cool completely before slicing.
To make these in ramekins, just follow the steps above. Press the crumb mixture into the ramekins then put the filling in and use a spoon to spread it around. Crumble the rest of the crumbs on top. Bake for 25-30 minutes, or until golden brown.