After making three batches of strawberry jam I had strawberries left and I decided to make a crisp with berries, rhubarb and apples. One of my dad’s and my daughter’s favorite pies is strawberry rhubarb so I know they have both loved this dessert. Easy to make and great served warm with some ice cream or fresh whipping cream.
3 cups diced rhubarb
2 cups strawberries hulled and halved
1 cup peeled and diced apple
1 cup granulated sugar
3 T flour
zest of one lemon
1 tsp cinnamon
fresh grated nutmeg
1 1/2 cups all purpose flour
1 cup brown sugar packed
1 cup old fashioned oats
1 cup melted butter
Preheat oven to 375.
In a large bowl combine fruit, granulated sugar, lemon zest and 3 T flour. Toss to combine and pour into an 8×10 baking dish.
In the same bowl you tossed the fruit around in add the flour, oats, brown sugar, cinnamon and nutmeg, and butter for the crisp and mix to combine.
Using your hands crumble the crisp ingredients over the fruit.
Bake in a preheated oven for 45 minutes. The fruit should be bubbling and the crisp should be a golden brown.
No pictures of us enjoying this dessert. Shortly after it came out of the oven I covered it with foil, wrapped it in a bath towel and took it to a friend’s house for dessert. It was amazing if I do say so myself. My Dad and daughter would have been in dessert heaven. I whipped up some fresh cream and brought it along to top the crisp.
NOTE: I learned a simple and time saving tip for whipping cream from one of my many food magazines. If you have an immersion blender put the heavy cream and a little granulated sugar into a quart jar and after a few spins of the immersion blender you have perfect whipped cream. No cream splatter on the counter and easy to store in the fridge or transport to serve with dessert.