The basic formula for a crisp is pretty simple; vary the fruit as you wish, and the variety of nuts in the topping, too.
Yield: 6-8 servings
- 1 basket strawberries, stemmed and sliced
- 1 lb. rhubarb stalks, sliced about ½ inch thick (remove leaves, trim any woody ends, slice crosswise)
- 1 Tbs. cornstarch or tapioca starch
- ¼ cup maple syrup (optional, I like the flavor; if you don’t use the syrup, use ¾ cup sugar)
- ½ cup sugar
- ½ cup chopped walnuts
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- ¼ cup old-fashioned rolled oats (you can use ½ cup if you want, it’s just a bit oatier — you can also leave them out entirely, if you don’t like oats)
- ½ tsp. cinnamon
- 1/8 tsp. salt (omit if using salted butter)
- 2 oz. (4 Tbs.) cold butter, sliced
Preheat oven to 375°F.
Combine filling ingredients, and place a small bit into a pan, and heat. When the rhubarb is soft (a few minutes) taste for sweetness. You want a nice sweet – tart flavor.
Make the topping by combining all the ingredients except the butter in a bowl; stir to mix together well. Add the butter, and use your fingers to integrate it into the mixture until you have a clumpy even mix.
Place the fruit mixture into a baking pan — a non-aluminum pie pan, square 8” pan, small casserole, whatever you have. You can also make it in individual ramekins. Spread the topping over the fruit. Bake until bubbly and nicely brown, about 40 minutes (less time for individual ones); if it starts to get too brown before the fruit is softened and bubbly, reduce the heat to 325°. Serve warm, with a scoop of ice cream if you like.