Strawberry-Rhubarb Pecan Crisp

Delightfully sweet and a tish tart these easy little crisps are delicious.  The crumbly top is toasty and crisp with a light nuttiness from the pecans.  Any fruit or nut combination would yield great results with this no-fuss dessert.  We love this combination though, because it wasn’t overly sweet.

Strawberry-Rhubarb Pecan Crisp

Rosy-red, sweet-tart rhubarb is actually a vegetable; but, with a generous amount of sugar it yields some pretty amazing desserts.  So these little treats might be the perfect way to sneak extra veggies into your family meal.  If you have never cooked with rhubarb before it is treated very much like celery in preparation, except never eat the leaves, and its intense green and red colors can really make a dish pop.

STRAWBERRY-RHUBARB CRISP

  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1/2 cup plus 2 Tbs. granulated sugar
  • 1/4 cup rolled oats
  • 1/4 cup finely chopped pecans
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into small pieces
  • 1-1/2 lb. strawberries, hulled and quartered
  • 1/2 lb. rhubarb, cut into 1/2-inch dice
  • 1 tsp vanilla extract*
  • 3 Tbs. cornstarch

DIRECTIONS:  Position a rack in the lower third of the oven and heat the oven to 400°F.

Strawberry-Rhubarb Pecan Crisp

In a medium bowl, combine the flour with 1/4 cup of the sugar and the oats, pecans, and salt. Add the butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside.

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Add 1 tsp each of vanilla extract to your remaining sugar and stir. In a large bowl, toss the strawberries, rhubarb, cornstarch, and the remaining 6 Tbs. sugar.

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Divide the mixture among six 6-oz. ramekins and top with the oat mixture (the ramekins will be very full but the filling will cook down).

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Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.

Strawberry Rhubarb Crisp 009

*Very Slightly Adapted From Fine Cooking Magazine 

We love strawberries and this recipe could be used year round with fresh or frozen produce, but here are some tips on picking the best berries.
Kitchen Tip: Strawberries should be aromatic, plump, firm and the sweeter berries have the least amount of white at the hull (or green stem).  Avoid berries with green on the “shoulders” and that have unhealthy looking leaves. 

Happy Baking, ApronClad

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