As we say goodbye to warmth and sunshine here in Wisconsin, I think it’s good to break out the summer recipes for one last hurrah. And one great recipe is the fruit crisp or crumble. This recipe works fantastically with many fruits (I usually go with peach), but Leigha and I had a hankering for rhubarb, and so that’s the recipe you’re getting. But feel free to switch this over to apples, pears, or whatever fruit floats your fancy.
Strawberry Rhubarb Crisp
For the crust:
1/2 cup Butter, room temperature
1 1/4 cups Sugar
1 1/3 cups Self-Rising Flour (or AP Flour with 2 tsp Baking Powder and pinch of salt)
1/3 cup Rolled Oats
2/3 cup Milk
- Preheat oven to 375F. Butter a 2 quart baking dish (about 2 inches deep).
- Chop rhubarb into roughly half-inch pieces. Combine with quartered strawberries and other ingredients in large bowl. Mix to combine until you can no longer see any white of the cornstarch. Put fruit mixture in buttered dish.
- Cream together butter and sugar in large bowl until light and fluffy.
- Mix in flour and oats until homogenous. Pour in milk and mix with spatula or wooden spoon until smooth and pasty.
- Spread batter evenly over the fruit mixture, being sure to spread all the way to the edges.
- Top the batter with a sprinkling of sugar (about 1/4 cup). Spray lightly with water until sugar is absorbed and little pools form on the surface. This will ensure a crisp crust without burning.
- Place in oven atop a baking sheet to catch drips (trust me, you don’t want to clean this off of the bottom of your oven). Cook for 45 minutes or until golden brown on top. Let rest 15 minutes.
- Serve with scoop of vanilla ice cream.