Strawberry-Rhubarb Crisp

Last post of rhubarb month!  Fruit crisps are great spring and summer desserts, and you can get really creative with the combinations too.  Berries are a good combination with stone fruits, and even dried fruits like cranberries or raisins can be nice addition to any type.  I chose a more traditional combination of rhubarb and strawberries – the classic combinations always work!

Strawberry Rhubarb Crisp with Oat Pecan Crumble, recipe adapted from Eclectic Recipes

Topping

  • 1 cup flour
  • 1 stick butter
  • 1/2 cup rolled oats
  • 1/4 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt

Filling

  • 2 lbs strawberries, cut in half, tops removed, and washed
  • 1 1/2 lbs rhubarb, cut in 1 inch pieces
  • 1/2 cup brown sugar
  • the juice of 1 lemon

Method

  1. Preheat oven to 350 degrees. Combine chopped rhubarb and halved strawberries in a mixing bowl. Add sugar and lemon juice. Toss well to combine. Pour fruit into a 9 x 13 baking dish.
  2. Add flour, butter, sugar and salt to a food processor and pulse to combine, until mixture becomes grainy and can be pressed together. Add rolled oats and nuts. Pulse just until incorporated.
  3. Sprinkle topping evenly over fruit. Bake at 350 degrees until fruit is bubbling and the topping has lightly browned, about 30 – 40 minutes.

I prefer my crumbles a little more hearty, so I’ve included this alternate recipe from Ina Garten

Oatmeal Crisp Topping

1 1/2 cups flour
1 cup quick-cooking oatmeal
1 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1/2 pound cold unsalted butter, diced

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly.

Remember to check out all of our rhubarb posts from this month here or here!

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