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
- 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.
- 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.
- 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!
