Small-Batch Raspberry Vanilla Jam with Black Pepper
Nothing is better on a weekend morning than toast with homemade jam. Not only does it taste delicious, it’s one of the prettiest things you can put on your table.
Take yourself back to your grandmother's kitchen with this warm Raspberry-Rhubarb Crumble with Cracklin' Oat Bran Topping.
Ingredients
SERVINGS: 6-8 Serving(s)
- 360 grams raspberries
- 420 grams rhubarb, chopped into bite-sized pieces
- 1/4 cup raw sugar, or more to taste
- 1 pinch salt
- 250 grams Cracklin' Oat Bran cereal
- 50 grams roughly chopped walnuts
- 50 grams roughly chopped pecans
- 4 tablespoons cold unsalted butter
Instructions
- Preheat the oven to 350° F.
- In a medium bowl, mix together the raspberries, rhubarb, sugar, and salt. If your raspberries are not sweet, you might consider adding another 2 tablespoons or 1/4 cup of sugar. Set aside.
- Use a food processor to grind the Cracklin' Oat Bran into a powder that resembles oat bran. In a medium bowl, mix this with the walnuts and pecans. Using your fingers, work the butter into the dry ingredients until you have clumps.
- Dump the fruit into a 9- or 10-inch ovenproof skillet or baking dish. Top with the Cracklin' Oat Bran crumble. Bake for 30 to 40 minutes, until the fruit is bubbling and the top is golden-brown and crisp.
- Serve warm with vanilla ice cream.
Recipe Courtesy of Food52
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