Sunday, June 13, 2010

A Scrumptious Strawberry Crisp

***Ahh...The sunshine-filled days of summer are upon us!  The first official day of summer will be here before we know it...June 21st!  And you know what that means - Beautiful strawberries, juicy blueberries and perfectly plump cherries line the shelves at your local grocery and farmers markets...just to name a few of the things that are in season.  Not to mention fresh corn, tomatoes, zucchini, summer squash and peaches...oh my!  I just love this time of year.

Here's the P.E.R.F.E.C.T. fruity crisp for summer!  Brad and I were craving a fruity dessert the other night, and I had a big bowl of gorgeous strawberries hanging out in the fridge.  I came across this scrumptious crisp in a Williams-Sonoma cookbook, and it sounded absolutely perfect!

The rolled oats really add a great heartiness to the dish, and a big scoop of vanilla ice cream is the ultimate finishing touch.  You'll notice that this recipe also calls for rhubarb, however, I left it out completely.  I simply added extra strawberries to the filling, to make up the difference.  Feel free to substitute any of your favorite berries, or use a combination....maybe strawberry + blueberry!

Bon Appetit!***

Strawberry-Rhubarb Crisp

Adapted from “Williams-Sonoma Essentials of Baking”
Makes 8 servings

Filling:
•6 medium stalks rhubarb, cut into 1/2-inch pieces (I left out the rhubarb...see notes above)
•2 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
•1/2 cup (4 ounces/125 grams) sugar

Topping:
•1 cup (5 ounces/155 grams) all-purpose flour
•1/2 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•1/3 cup (3 ounces/90 grams) sugar
•1/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/2 cup (1 stick) unsalted butter, melted


Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 2.5 quart ceramic or glass pie dish or baking dish.


2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.


3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.


4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.


Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.

17 comments:

Shirley said...

I love your blog and am so excited to make this.

blondie42107 said...

Yum!

pj said...

Thank you so much for this recipe. I made it last night for dinner and used the rhubarb and the berries and everyone loved it! It is a keeper! pj

Kendra said...

I just took mine out of the oven. Looks wonderful. I did frozen strawberries and frozen blackberries instead of rhubarb. Thanks for the recipe.

Kendra said...

I just took mine out of the oven. Looks wonderful. I used frozen strawberries and frozen blackberries. Thanks for the recipe.

Celeste said...

I'm so glad that ya'll liked this recipe...Thanks for commenting! :)

Nardi said...

if I leave out the rhubarb, how much other berries should substitute with? and is the cooking time still the same?

Lisa Ferguson said...

I just have a question about the amount of sugar. Is it only a 1/2 cup of white sugar whether I add the rhubarb or not?

Leslie said...

This looks scrumptious!!!! Not to mention beautiful. I am really ready for strawberry season, and I want to make this very crisp!
Blessings,
Leslie

Rachele said...

Celeste, I love your site! This recipe was super delicious. Thank you for the great post. I posted a link to this recipe on my blogs Tasty Tuesday dinner menu.

Nicole said...

Can you use regular quick oats instead of rolled oats? It looks so yummy I want to try it right now :)

Anonymous said...

I tried this and the topping was just the right amount of sweetness to offset the tart rhubarb.

Michelle said...

I just made this! It was wonderful! I used quick cooking gluten free oats & oat flour instead of all purpose flour (that was all I had in the house) -- also, there is no need for the sugar to mix w/the fruit... The fruit is sweet enough!! Next time I make it I'll definitely omit it!! Super yummy with strawberries, raspberries, blackberries and blueberries! Thanks for the recipe!

Anonymous said...

Made this yesterday for my hubby who LOVES strawberry-rhubarb pie! It is delicious! I would use 1/4 class sugar in the filling and add 1 T more tapioca. A little runny.

Corinne Ritz said...

I am making this again for my husband to take into work. We LOVED it! I added in the rhubarb, and OH MY! SO delicious!

Betty said...

Your dessert was " to die for", I added the rubarb��

julieloop said...

Added rhubarb also. Awesome recipe! Thanks for sharing. Very easy to make also