Summer time in a bowl – in the middle of winter.
There is something to be said for a great fruit crisp. It’s a simple, dependable go-to dessert that everyone loves and a fantastic way to showcase any fresh fruit. Every spring when our rhubarb comes into season we are definitely having a fresh crisp, and as with this version, I often add other berries or apples…whatever I happen to have on hand. In fact, we have crisps throughout the year using frozen or even canned fruit. There is nothing like a big pot of chili on a cold winter day with a warm and crunchy fruit crisp. Maybe a strawberry rhubarb, cinnamon peach, classic cherry or apple with blackberries. Just follow some basic guidelines with the fruit mixture, and the crisp topping – and you’ve got a sure thing!
Whatever fruit you select, you’ll want the pieces to be roughly the same size. You’ll need a bit of sugar, a few tablespoons of fresh lemon juice, usually a teaspoon of spice such as cinnamon, and finally a sprinkle of flour or cornstarch which will thicken the fruit juice as it’s baking.
I love a crisp topping which includes oats, or even granola. The texture you want is moist and a bit clumpy. Also, crisp topping freezes perfectly, so I often double or triple the recipe and freeze the extra to use for later.
So, make a fruit crisp today! Serve warm with a scoop of ice-cream or frozen yogurt for a perfect comfort food dessert.
Garden Rhubarb Crisp
- 3/4 cup flour
- 3/4 cup rolled oats (or granola)
- 1/2 cup brown sugar
- 1/2 cup softened butter (1 stick)
- 1/2 teaspoon cinnamon
- pinch salt
- 4-5 cups fresh or frozen rhubarb, cut into 1 inch pieces
- 1/4 cup sugar (or more to taste)
- 1 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 2 tablespoons flour
- Preheat the oven to 375 F.
- Butter a 8 or 9 inch square baking dish
- For the topping mix all in a medium bowl making sure to incorporate all the flour.
- For the filling mix the fruit, sugar, lemon juice & vanilla. Taste for sweetness and add a bit more sugar if needed. Add the flour and toss.
- Fill the baking pan with the fruit mixture and cover with the crisp topping. Cover loosely with foil and bake 20 to 25 minutes. Remove the foil and continue baking until hot & bubbly, about another 20 minutes. (I bake mine on top of a foil lined cookie sheet to catch any juices that spill over the sides)