For more recipes like this one, check out Claire's blog, The Kitchy Kitchen.
Simple Summer Crumble With Kat Odell, Editor of Eater LA
Kat's Simple Crumble from Claire Thomas on Vimeo.
3/4-1 cup shortbread cookies, roughly crumbles
2-3 tablespoons brown sugar
3 tablespoons Butter, cubed
3 cups fruit (2 cups sliced strawberry, 1 cup rhubarb, thinly sliced)
Pre heat oven to 375 F. Put the fruit in the bottom of a baking dish, top with the shortbread cookies, brown sugar and butter. Bake for 20 minutes, or until the fruit is tender and the juices are bubbling. Serve with a scoop of ice cream and enjoy!
Kat with the delicious finished product:
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