Summer is here, YEAH, which means crisps are made weekly at my house for dessert! And my new favorite is a strawberry rhubarb crisp.
You see, I love fresh local food, so which crisp I make depends on what I find in season at the Farmer’s Markets. This week, I found gorgeous strawberries and rhubarb, so I will make a Strawberry Rhubarb crisp. But, in a few weeks that could change, along with the crisp.
This recipe can be adjusted to meet your needs and what you may have on hand – just switch the fruit cup for cup. This past Sunday, we had company and “somebody” who will go nameless, ate half of my strawberries. So, I needed to add 2 peaches as well. You can also adjust the seasoning on the crisp part. I like cinnamon and sometimes grate in ginger, but my mom adds nutmeg.
STRAWBERRY RHUBARB CRISP
Preheat oven to 350
Butter an 8×8 pan, iron skittle, or 8 individual ramekins
INGREDIENTS
For the fruit:
- 2 1/2 cups of fresh rhubarb – chopped
- 2 1/2 cups strawberries – sliced (I only had one cup, so I sliced a cup of peach instead and it was yummy)
- 2 tbsp flour
- 1/4 cup honey
- 2 tbsp sugar (optional)
For the crisp:
- 1 cup flour
- 1 cup oats
- 1/2 cup each brown sugar and sugar
- 1 tsp salt
- 2 tsp cinnamon
- 1 cup butter
PREPARATION:
For the fruit:
- Simmer rhubarb in the honey just to get tender
- If you desire a little more sweetness, toss the strawberries in the sugar
- Drain any extra liquid off the rhubarb
- Mix in strawberries and toss in the flour to fruit mixture
- Pour fruit mixture into baking container, which should be filled about 2/3 of the way to the top
For the crisp:
-
- Combine all the ingredients in a medium bowl
- Grate in the butter and then with your hands, mix the butter with the dry ingredients. (Grating the butter makes combining with the dry ingredients easier)
- Sprinkle over the fruit
- Bake at 350 for 45-60 minutes until the top is golden and the fruit is bubbly
- To prevent a spillover mess, place the cooking containers on a cookie sheet lined with aluminum foil
I serve the crisp with a scoop of whole milk greek plain yogurt or homemade whipped cream. But, this is a personal choice and you may prefer ice cream. Whichever you choose, it will be delicious!
DO YOU HAVE A FAVORITE CRISP RECIPE?
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Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.
