What’s sweet, tart, and crunchy and melts in your mouth? This delicious crisp! And, best of all, it takes no time to make! It’s the perfect dessert for warm Spring evening.
Filling
3 cups rhubarb, cut in 1/2″ pieces
2 cups strawberries, cut in 1/2″ pieces
1/3 cup sugar (or more to taste)
2 tablespoons flour
1 tablespoon butter, melted
1/2 teaspoon orange zest
1/2 teaspoon cinnamon
Topping
1/4 cup brown sugar
1/4 cup pecans, chopped
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons cold butter, cut into small pieces
Vanilla ice cream (optional)
Serves 4-6.
Heat oven to 375 degrees. Mix all ingredients in a bowl. If your strawberries aren’t fully ripe or very sweet, you may want to add more sugar. Pour the filling into an au gratin or baking dish, or divide among individual ramekins. Bake for 10 minutes.
In the meantime, mix all of the topping ingredients in a small bowl. Crumble topping over filling and bake for 20-25 minutes, or until the mixture is bubbling.
Serve with a big ‘ole scoop of vanilla ice cream and enjoy!
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