Description
Fresh fruit desserts are worth the wait when they show up in the summer time. Fruit crisps are a southern classic along with the classic cobbler and traditional crusted pie.
Ingredients
Crisp topping:
- 3/4 cup (75 g) all purpose unbleached flour
- 3/4 cup (150 g) brown sugar
- 1/2 teaspoon of salt
- 1/2 cup or 1 stick (115 g) unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1/2 cup (40 g) old fashioned oats
- 1/2 cup (60 g) chopped pecans or walnuts
Fruit filling:
- 2 cups (244 g) rhubarb, chopped in 1/2 to 3/4 inch pieces
- 1 1/2 cups (222 g) fresh or frozen blueberries
- 1/2 cup (96 g) white granulated sugar
- 1 tablespoon of flour
- Vanilla ice cream or your flavor of choice, optional.
Instructions
Topping:
- Combine flour, sugar, salt, butter and cinnamon with a fork or you fingers until combined. Add the nuts and oats and combine. Set aside.
Fruit Filling
- Place the rhubarb and sugar in the bottom of 1 1/2 to 2 quart baking dish. A souffle dish or a glass baking dish works well. 2 to 3 inch depth is preferable so as to allow optimal surface area for topping but not too shallow so the fruit dries out. Allow the rhubarb to sit coated with the sugar for up to a half and hour. Add the blueberries and the flour and mix. Sprinkle the topping over the fruit.
- Bake at 375 degrees for 35 to 40 minutes in the center of the oven. When the topping is browned and the fruit is bubbling, it is done.
- Serve warm with your favorite topping but vanilla ice cream is traditional.
Notes
In my opinion, vanilla ice cream is the only topping that is the perfect accompaniment to fruit pies, crisps and cobblers. Feel free to let your creativity run wild on what to top your pie with, but in my dish, vanilla rules.
Notes on Rhubarb: In my experience, rhubarb is best used early in the season. Older stalks can leave a chalky, dry after taste sometimes.
The leaves of the plants are poisonous and are usually removed before taken to the market, but if there are any left on then be sure to removed them.
Older stalks can have the tougher strings down the back of the stalk (like celery) removed for a more tender stalk, but is not necessary.
- Prep Time: 15 mins
- Cook Time: 35 mins