Name: Apple-Rhubarb Crumble
Yield: 4 Servings
Ingredients: ⅔ cup old-fashioned oats; ⅓ cup all-purpose flour; ⅓ cup whole wheat flour; ¼ cup (packed) dark brown sugar; ½ teaspoon ground cinnamon; ½ teaspoon kosher salt; 6 tablespoons chilled unsalted butter, cut into pieces; Unsalted butter (for pan); 1½ pound baking apples (such as Pink Lady or Honeycrisp; about 3 large), peeled, cut into 1-inch pieces; 12 ounces rhubarb, cut into ½-inch pieces; ½ cup granulated sugar; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract

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Alex Lau

This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.

Recipe notes