My mom is the queen of the crisp and this is a June / July standard at her house and often served over Canada Day weekend. Crisps are so much easier to pull together than pastry and simple to make for dinner dessert without fuss and kids can help assemble since they are pretty rustic desserts. My husband always calls them pies – drives me nuts! It’s a crisp! 🙂
6 tablespoons butter cut into ½-inch chunks
¾ cup brown sugar
packed 2/3 cup flour
½ cup rolled oats or chopped nuts (we use oats because of an allergy)
¼ teaspoon salt
½ teaspoon grated nutmeg
1 teaspoon ground cinnamon, optional
Preheat the oven to 375F. Butter a 2-2.5 quart baking dish. Make the topping and set aside.
Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the ingredients so that each piece is coated and you have a coarse, crumbly mixture. This will be used to cover a shallow gratin dish of fruit.
2-3 pounds strawberries (halved if large, whole if small)
1 cup rhubarb chopped
½ – ¾ cup sugar (rhubarb can be tart)
3 tablespoons flour
Add the berries, sugar, and flour and toss gently. Transfer the fruit to the baking dish and cover with the topping. Set it on a baking sheet to catch the juices and bake until the top is well browned and fruit is tender about 45 minutes.