I’m starting to notice a trend in my baking: fruit. It seems like nearly everything I decide to bake and blog about are more centered around fruit than anything else. I suppose this isn’t completely surprising; I’ve always loved fruity things more than chocolaty things. When I was a kid I always preferred Skittles to M&Ms and now I’d much rather have a fruit tart than a piece of chocolate cake. That’s just how I roll. However, I’m feeling the need to shake things up a bit, so next time I’m vowing to bake something that is completely different.
But that’s next time. This time I have something very fruity and very delicious to share with you. And I know my last post involved a rhubarb recipe (I really need to change things up, don’t I?), but if you saw the amount of rhubarb in my garden, you’d understand. I can’t let it go to waste. And so on Monday, to go along with our Memorial Day barbecue, I baked a strawberry, raspberry and rhubarb crisp.
A crisp is not unlike a cobbler. The filling is made up of an assortment of fruit, but instead of a soft cake-like topping make from dough, it’s more crumbly. And when the crumbles are cooked, they have a more crispy than soft texture. Crisps are extremely easy to assemble, but can taste very decadent.
I used a recipe as a guide, but I played around a lot with the filling. Unfortunately I tried this recipe a day too late and most of my strawberries were unusable. The rhubarb and raspberries are both very tart, and with very little strawberries on hand, I knew I’d need to up the sugar amount in the filling. Well, I should have dumped another cup or so in because it still was so cheek-puckering tart. And I need to remember to add a little more cornstarch next time as well. Even so, the crisp was very tasty, especially with a scoop of ice cream. And next time I’ll be sure to get everything just right.
Strawberry, Raspberry and Rhubarb Crisp
Makes 4-6 servings
For the filling:
1 1/2 cup rhubarb, cut into 1 inch pieces
1 1/2 cup strawberries, hulled and sliced
1 cup raspberries
zest of one lemon
1 cup sugar
3-4 teaspoon cornstarch
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons raw sugar
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup butter, melted
Preheat oven to 375 degrees F.
In a bowl combine fruit with the lemon zest, sugar and cornstarch. Pour into a 9-inch baking dish.
To make the topping, combine the flour, baking powder, sugars, and spices in another bowl. Add melted butter and combine until the mixture is combined and has a crumbly texture. Sprinkle over the filling.
Place baking dish on a sheet pan before placing in the oven to catch any juices that bubble over. Bake for 40 to 50 minutes until the juices are bubbling and the the topping is golden brown.
Serve warm or at room temperature with vanilla ice cream or whipped cream.
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