Strawberry Rhubarb Crisp
Recipe Courtesy of April Stamm
Serves 6-8
Fruit:
3 lbs strawberries
2 lbs fresh rhubarb
1 cup granulated sugar
1/2 cup light brown sugar
1/3 cup all-purpose flour
Streusel (Crisp Topping):
1 1/2 cup all-purpose flour
1 cup light brown sugar
1/2 cup granulated sugar
1/2 lb unsalted butter, cold, plus an extra Tablespoon at room temperature
1 cup quick oats
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat the oven to 350 degrees F.
Dice butter into small pieces and then return it to the refrigerator so it stays very cold. Butter a 9x13 baking dish with the room temperature Tablespoon of butter and set aside.
Trim the ends of the rhubarb, split them in half lengthwise, and slice the stalks into 1/4 inch slices. Hull and cut the strawberries in halves or quarters, depending on the size of each berry, the pieces should be fairly uniform. Toss the fruit with sugars, and flour and let the mixture sit and macerate at room temperature while you make the streusel.
For the Streusel:
Mix flour, sugars, oats and spices with a whisk so they are incorporated, making sure to break up the brown sugar. Cut the cold butter into the mixture using a pastry cutter, stand mixer, or two knives until the biggest pieces are the size of lentils.
Putting it all together:
Pour the fruit mixture into the buttered baking dish. Top with the oat mixture loosely; use your hands or a spoon to do this. It will be a thick layer, slightly higher than the sides of the baking dish. Do not pack the mixture down.
Bake at 350 degrees F for about 1 hour until the top is brown and crunchy and the fruit is bubbling at the edges. You may put the baking dish on a sheet tray to catch any dripping. Let the crisp cool at least 30 minutes before digging in or the fruit will be too runny.
