This crumble is rustic, crunchy, deeply comforting, and not too sweet. It is something to make over and over again, until rhubarb season lasts. Something to make in the moment, to twist, rearrange, enjoy all over spring and summer, changing fruits, changing topping. Something to serve with yogurt, ice-cream, crème fraiche or whatever you like. In the end, it is simply a good old crumble -my crumble. Make it, make it yours.
Rhubarb Apple Crumble
Preheat the oven to 375F / 190C. In a medium bowl, combine the flours, pistachios, oats, sugar, salt. Stir in the butter and use your fingers to incorporate it into the flour mixture. The final result should be crumbly and lightly sticky. Set aside (you can also refrigerate it for 10 minutes).
In the meantime, make the filling. In a large bowl, whisk together the oat flour and sugar. Add the apple and rhubarb, and toss until evenly coated. Pour lemon juice, add lemon zest and toss once again. Transfer the filling into a pie dish or baking pan, then sprinkle the topping mixture all over the fruit.
Bake for about 40 minutes, or until the topping is crispy and golden and the filling is bubbly. Cool for about 15-20 minutes before serving. Serve on its own or with greek yogurt, crème fraiche or a scoop of vanilla ice-cream.