Tart rhubarb and perfect summer strawberries come together under a crunchy walnut-dotted crisp topping in this easy summer dessert recipe.
We arrived home around noon, tired from a morning of squatting in the field and running back and forth from the water jug to our designated row, filling cardboard flats with bright red berries. Mouths were stained around the edges from handfuls of berries consumed on the drive back, and we all collapsed on the couch as we considered the remaining day.
I could extol the virtues of berry picking for days, waxing poetic about the benefits to your kids, the way nothing is quite like a sun-warmed berry eaten in the field, how it teaches us to appreciate our food. However, when you get home with your flats filled with the beautiful guys there is always that realization that you’ll need to process and package them up. Now.
My go-to as I’m cutting tops off berries and sorting them into measured piles for jam, pies, freezing, and the like, is to make something with them instantly. It provides that self-satisfaction as though I’ve accomplished something grand and can check it off my list. Enter the fruit crisp.
Easy to throw together, fruit crisp is one step away from pie but without all the pastry trouble. It’s quick to come together, and by the time I’ve finished with the rest of the berries, there’s dessert for all. A sweet reward for a morning’s work.
- 6 tablespoons unsalted butter, at room temperature (can substitute coconut oil)
- ⅓ cup brown sugar or palm sugar
- ¾ cup all-purpose flour
- 1 cup quick-cooking oats
- ½ cup finely chopped walnuts
- ½ teaspoon salt
- For the strawberry rhubarb filling:
- 3 cups diced rhubarb
- 4 cups strawberries, sliced
- ¾ cup granulated or palm sugar
- 1 tablespoon arrowroot powder or cornstarch
- ¼ cup orange juice
- Preheat your oven to 350ºF.
- Mix together the butter, brown sugar, flour, oats, walnuts, and salt with a fork until crumbly. Set aside.
- Toss the rhubarb and strawberries in the sugar. In a small bowl, combine the arrowroot and orange juice until the arrowroot is dissolved. Add to the rhubarb and strawberries and stir to coat.
- Pour the strawberries into 9x13" baking dish. Sprinkle the topping over the fruit evenly.
- Bake for 50-60 minutes, until the fruit is thick and bubbling and the topping is golden brown. Serve warm or cool. Ice cream is always a good choice.
Substitute the rhubarb and strawberries with any summer fruit that is in season. Try a mixed berry or a peach crisp.
What are your favorite summer desserts?
|Shaina Olmanson is the freelance writer, photographer, and home cook behind Food for My Family. Cooking daily with and for her four kids and husband, Ole, drives her desire to inspire other families to do the same. Shaina is also the author of Desserts in Jars and contributes regularly to a variety of online sites and traditional print magazines.|