Strawberry, Rhubarb and Apple Crumble

2 C. quar­tered straw­ber­ries

3 Granny Smith green apples, peeled, halved, cored and cut into slices

3 stalks of rhubarb, diced

2 table­spoons freshly squeezed lemon juice

1 tea­spoon lemon zest

1/4 C. sugar

1/4 C. cup spelt flour

For the crum­ble

1/2 C. spelt flour

3/4 C. old-fashioned oats

1/4 C. sugar

1/4 C. brown sugar

1/2 tea­spoon salt

1/4 tea­spoon cin­na­mon

1/4 pound (1 stick) cold unsalted but­ter, grated

Method

 

Preheat oven to 400 degrees F. In a large bowl, add the strawberries, apples and rhubarb and toss with the lemon juice, zest, sugar, and flour. Place the mixture in a 9×13 baking dish. For the crumble, combine the flour, oats, sugar, brown sugar, salt and cinnamon. Using a cheese grater, grate the butter into the bowl. With either your hands or a pastry blender, work the butter into the dry ingredients until it makes a coarse, crumbly mixture. Sprinkle crumble evenly over fruit. Place baking dish in the oven and bake for 40 to 45 minutes, until the crumble is golden brown and crisp, and the juices are bubbly. Serve either warm or room temperature.  (Or a cold slice as breakfast!)