Embrace the unique beauty each season brings with The Lemon Apron Cookbook. These approachable, rustic recipes from cook, baker, and blogger Jennifer Emilson are true comfort home cooking, highlighting the freshest produce any time of year.
Drawing from many sources of inspiration—from her home base of Toronto and her German heritage, to her travels around the world—Jennifer’s varied influences come together in this thoughtful, cohesive collection. The book is organized by season, with an additional year-round chapter for anytime favourites: try the Cinnamon and Sumac Sautéed Brussels Sprouts in spring; the Rose Harissa Lamb Chops with Chili Fregola for a flavorful summer dinner; a hearty autumn Spinach Spätzle with Sautéed Onions and Gruyère; a winter Mincemeat Tart with Citrus Crème Anglaise; or the Detroit-Style Skillet Pizza any month the craving hits.
Whether you’re a long-time follower of The Lemon Apron blog or are discovering Jennifer’s recipes for the first time, this well-rounded cookbook will keep you curious in the kitchen to make the most of your fresh market finds. The Lemon Apron Cookbook is an authentic celebration of the joy of home cooking and eating throughout the year.
Rhubarb Bumbleberry Crumble
I couldn’t let spring go by without at least one rhubarb recipe. Because it’s mouth-puckeringly tart, it works well with sweeter fruit. Traditionally, strawberries are rhubarb’s best friend. Add apples (avoiding varieties that melt as they bake, like McIntosh, Jonagold, or Red Delicious), blueberries, and raspberries—and we get this bumble-berry crumble.
Prep Time 20 minutes + resting
Cook Time 1 hour
2 apples (such as Gala or Ambrosia), peeled and chopped
2 cups chopped rhubarb
1½ cups hulled and quartered strawberries
1 cup blueberries
1 cup raspberries
Zest and juice of 1 lime, divided
⅔ cup sugar
4 Tbsp arrowroot starch
1½ Tbsp finely chopped mint
¾ cup all-purpose flour
½ cup almond flour or meal
¾ tsp baking powder
3 Tbsp light brown sugar
3 Tbsp granulated sugar
½ cup butter, chilled
Vanilla ice cream, for serving
Preheat the oven to 375°F. Spray or grease a 9- or 10-inch deep-dish pie plate or baking dish.
For the Bumbleberry Filling
In a large bowl, combine the apples, rhubarb, strawberries, blueberries, and raspberries. Add the lime juice and toss to coat. In a small bowl, combine the sugar, arrowroot, mint, and half of the lime zest. Add the lime zest mixture to the fruit and toss well. Let sit, uncovered, for 10 minutes to release the juices.
For the Crumble Topping
Meanwhile, in a medium bowl, whisk together both flours, the baking powder, both sugars, and the remaining lime zest. Grate the butter into the bowl on the large side of a box grater. Rub the mixture together with your fingertips until it has a sandy texture with some larger pea-sized lumps.
Transfer the filling to the prepared pie plate. Sprinkle the crumble topping over top, making sure there are lumpy bits throughout.
This gives it texture and a shortbready feel.
Place the pie plate on a baking sheet. Bake for 30 minutes. If the topping is getting too browned at this point, cover loosely with foil. Continue baking until the juices are bubbling throughout and the topping is golden brown, 20 to 30 minutes. Remove the baking sheet and transfer the pie plate to a cooling rack. Let rest until the juices settle and thicken slightly, about 30 minutes.
Serve with generous amounts of vanilla ice cream.
Excerpted from The Lemon Apron Cookbook: Seasonal Recipes for the Curious Home Cook by Jennifer Emilson. Copyright © 2022 Jeniffer Emilson. Cover and interior design by Lisa Jager. Cover and interior photography by Johann Headley. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.