I'm officially calling this summer the summer of crisps. My goal is to try new crisp & crumble recipes every few weeks with lots of different fruit as it comes into season. Blueberries, raspberries, peaches & more strawberry + rhubarb crisps are on the horizon and I will be testing all different topping recipes incorporating coconut as well various nuts and seeds, and sharing them all here.
Today's crisp is the classic Strawberry & Rhubarb, using rhubarb fresh from the Farmer's Market and strawberries from a local strawberry farm. Top with a generous scoop of vanilla icecream and you're pretty much in summer dessert heaven.
What You Need //
Filling:
3 Tbsp. cornstarch
1 cup sugar
1 tsp. lemon zest
3 cups sliced fresh strawberries
4 cups thinly sliced & diced rhubarb
Topping:
1 cup high quality gluten-free flour
1 cup packed brown sugar
½ cup salted butter, cold
1 1/4 cup gluten-free rolled oats
Food Processor
9x13 glass baking dish
What You Do //
1. Preheat oven to 375°. Spray a glass or ceramic 9×13 baking dish
with cooking spray or coat lightly with butter.
2. In a large bowl, whisk together the sugar and cornstarch.
3. Add the lemon zest, sliced strawberries and rhubarb and stir
together with a spatula until fruit is all coated with sugar mixture.
4. Spread the fruit mixture into the 9×13 baking dish.
5. Cut the cold butter into cubes.
6. Measure the flour, brown sugar
and oats into a food processor: pulse together the flour, brown sugar and
butter until butter is in pea-sized pieces and then add oats until just mixed [I mix oats in by hand].
7. Crumble oat mixture on top of the fruit mixture.
8. Bake 45
minutes in a 375° oven, or until lightly browned and crisp.
Enjoy!
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