As I mentioned last week, strawberries have been in full effect in our house. One of my favorite desserts (more than pie! shhh…) is a good, warm fruit crisp. I’ve yet to try a recipe that tops this one. The rhubarb and the orange flavoring perfectly balance out the sweet and tart of the strawberries. The top tastes like a warm crumbled oatmeal cookie. I found this recipe in Food Network Magazine awhile back and have adapted it a little bit to meet my taste buds. If you brave turning your oven on in this heat (it’s not too bad in the air conditioning), give this recipe a try! You won’t regret it.
Strawberry Rhubarb Crisp
Adapted from Food Network Magazine
5 C hulled and quartered strawberries
3-4 stalks rhubarb, diced
1 1/4 C sugar
Zest of one medium sized orange
1 TBSP cornstarch
Juice of one medium sized orange
1 C all-purpose flour
1/2 C light brown sugar
1/2 tsp kosher salt
1 C quick cooking oats (not instant)
10 TBSP cold unsalted butter, diced
Vanilla ice cream, for serving
Preheat oven to 350 degrees.
In a large bowl, add strawberries, rhubarb, 3/4 C sugar and orange zest. Stir until gently mixed together. In a small cup, dissolve the cornstarch into the orange juice. Add to the fruit mixture and stir. Pour mixture in an 8×8 square baking dish. Place on a sheet pan lined with parchment paper in case of bubble over in the oven.
With an electric mixer, combine flour, remaining 1/2 C sugar, brown sugar, salt and oatmeal. With the mixer on low, add the butter and mix until the dry ingredients turn moist and the mixture is crumbly. Sprinkle the topping over the fruit mixture, covering completely. Bake for 1 hour or until fruit is bubbling. Serve warm with a small scoop of ice cream.