I originally made this crisp just a few weeks ago when it was just starting to feel like spring...and now here we are with weather in the 80's today! I'm definitely not complaining. Last weekend I went wine tasting in St. Helena and took full advantage of the sunshine. These photos are from Frog's Leap Winery which is my new favorite place...a beautiful tasting room, 42 acres of gardens, chickens, and amazing wine. Definitely check it out if you're in the area!
Anyway, back to the crisp, which I think is the perfect spring/summer dessert...fresh fruit with just a little sugar, a crumbly topping, and vanilla ice cream on top!
Strawberry Rhubarb Crisp:
For the filling:
1 cup white sugar
3 tablespoons flour
3 cups sliced strawberries
3 cups rhubarb, diced into 1/2 inch pieces
Zest of one lemon
For the topping:
1 1/2 cups flour
1 cup packed brown sugar
1 cup cold unsalted butter, cut into chunks
1 cup rolled oats
Pinch of salt
First, preheat the oven to 375 degrees. In a large bowl, mix together the fruit, sugar, flour, and lemon zest, and pour it into a 9 by 13 baking pan.
For the topping, use your fingers or a pastry cutter to combine the butter, brown sugar, flour, and oats until the mixture is coarse with pea-size chunks. Sprinkle it evenly over the fruit and bake for about 40-45 minutes, until bubbly and golden brown. Serve it warm with vanilla ice cream or fresh whipped cream!
Look at this furry, chubby belly...Poppy needs to work on her abs a little.