Strawberry Rhubarb Crisp
Filed under
Desserts
Servings: 6
Recipe courtesy Anne Burrell. Baked in 8 ramekins or 1 wide shallow dish. It appears twice in the file.
Ingredients
- 1 qt Strawberry, stemmed and quartered
- 4 stalk Rhubarb, 1/2-inch lengths
- 1/2 cup Sugar
- 1/4 cup Cornstarch
- 1 Orange, zested and juiced
- 2 tbsp Balsamic vinegar
- 1 1/4 cup Wheat flour, whole-wheat, for the topping
- 1/2 cup Rolled oats
- 1 cup Brown sugar
- 1 1/4 Butter, sticks, pea-size pieces
- 1 tsp Vanilla extract
- 1 pinch Salt
- 2 tbsp Water, 1 to 2
- Whipped cream, or ice cream, for serving
Directions
- Preheat the oven to 350 degrees F. Stir the filling ingredients together well and spoon into the ramekins or dish.
- Pulse the flour, oats and brown sugar in a food processor. Add the butter, vanilla and salt and pulse until dry and crumbly. Add 1 tablespoon water and pulse until it starts to come together, adding another if still dry.
- Crumble the topping over the filling and bake until hot and bubbly all the way through and the topping is crisp and light brown, 25 to 30 minutes. Serve warm with whipped cream or ice cream.