I know this is going to be a shocking and possibly upsetting statement, but I’m going to be totally honest and say that I think that the crisp may the best dessert. Now, I know my cupcake loving friends are thinking I am crazy right now, but I don’t like cupcakes. I just don’t. Sorry. I like the ones Jessica makes and brings to my house, but really that is about it. I just think cupcakes belong at children’s birthday parties. (I told you this was going to be shocking and upsetting). I can hear the pie people protesting too, and I’ll just say that I prefer a crisp to a pie. Pie is great but so much crust! The crisp is the perfect dessert; it is mostly fruit with just enough crispy, brown-sugary topping to make it decadent. Try this recipe (which I made FOUR times to get it perfect-just for you) and you may move over to the crisp camp. Come over to the crisp camp.
The filling here is strawberry-rhubarb. Rhubarb, which is actually a vegetable that we eat and cook like a fruit, is in season now and it is beautiful. I actually like to eat slices of it plain-to me it tastes almost exactly like the oxalis that we used to pick and eat on our walk home from elementary school (however the leaves are toxic and should not be eaten). My two friends and I used to walk, quite a long way from the school to our homes, and along the way we would pick and eat oxalis, lemons and sour plums. Most people add quite a bit of sugar to rhubarb, but I like the tangy bite of it. If you like really sweet desserts, you can add 1/2 cup more sugar to this dessert. I also left the crisp topping very plain–the dominant flavors are oatmeal and brown sugar, which in this case is best to highlight the gorgeous flavors of berry and rhubarb. This is great served hot with a scoop of vanilla ice cream.
|Strawberry Rhubarb Crisp||
- FOR THE FILLING
- 3 cups strawberries, washed and sliced
- 2 cups rhubarb, washed and sliced
- 2 TBLS flour
- juice of 1 lemon
- 1 cup sugar
- FOR THE CRISP TOPPING
- 1 cup organic oats
- 2/3 cup brown sugar
- 1/3 cup AP flour
- 1/2 tsp salt
- 4 TBLS sweet butter, melted
- Preheat oven to 375 degrees.
- Mix together the strawberries, rhubarb, lemon juice, flour and sugar.
- Put into a 9×11 dish, or 8 individual dishes. If the dishes are very full, put a sheet pan underneath to catch drips.
- In a separate bowl, mix together the oats, brown sugar, flour, salt and melted butter.
- Sprinkle the crisp topping over the fruit.
- Bake at 375 for 30 minutes, until the filling is bubbling and the crisp topping is golden brown.