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Wednesday, June 12, 2013

Strawberry-rhubarb Crisp


Strawberry-Rhubarb Crisp

Preheat the oven to 375 degrees.

For the filling:
12 ounces rhubarb, sliced into 1/4-inch pieces (3 cups after slicing)
16 ounces strawberries, hulled and sliced (2 cups after slicing)
3/4 cup white sugar
3 tablespoons all-purpose flour

Stir the flour and sugar together in a medium bowl. Add the rhubarb and strawberries, tossing until well coated. Transfer to a 9 x 13 baking pan.

For the topping:
1/2 cup whole wheat pastry flour or all-purpose flour
2/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated if possible)
a dash of sea salt
1/2 cup coarsely chopped walnuts
1/2 cup rolled oats (I use quick oats)
1/4 cup butter, softened or melted

Combine all of the dry ingredients in a medium bowl (same one the fruit was in, no need to wash it), stirring well to distribute the spices evenly. Stir in the softened or melted butter until a crumbly mixture forms. Sprinkle over the fruit mixture. This seems like a lot of topping, but just keep sprinkling it on until all the fruit is covered well.

Bake at 375 degrees for about 40 minutes, until topping is browned and rhubarb is tender when pierced. Serve warm or at room temperature with a dollop of real whipped cream or a scoop of
vanilla ice cream. Serves 8.

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