Strawberry Rhubarb Crisp/ Crumble

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Strawberry/Rhubarb Crisp 

Ig_ @mangia.con.elena
Pinterest: mangia con elena

I have been making crisps for as long as I can remember. My kids love them and I love their versatility. You really can't go wrong with them! They take little time to put together and you can use fresh seasonal fruit or frozen! It is definitely a great way to use up fruit in the fridge that has seen better days. This dessert can easily become gluten free by substituting the all purpose flour with almond. In this recipe I used almond flour. It added a rich nutty taste to the crisp and added some sweetness as well! It can be served fresh out of the oven with some whipped cream or vanilla ice cream or just as is! Allow crisp to rest for about 10 minutes before digging in to allow juices to be absorbed into the dish. It tastes just as great cold as well!
For this recipe I used frozen rhubarb and strawberries that I had frozen from last season and wanted to use it up to make room for more! I will not be giving you exact measurements but merely guidelines as it depends on how big your crisp is and how much fruit you have. I tend to like a thicker topping so I usually make more. Remember to let your taste buds be your guide!
Let's start!
Ingredients
  • fresh or frozen fruit - I used half strawberries and half chopped rhubarb
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 1 cup almond or all purpose flour 
  • dash of salt
  • zest and juice of one lemon
  • 1-2 tbsp of granulated sugar
  • about 1 cup of melted butter (may need more or less)
  • cinammon
  • nutmeg
  • sliced almonds (as many as you like)

                                                      
Directions
  1. Place desired amount of fruit in a deep baking dish
  2. Sprinkle with sugar, lemon zest, lemon juice and mix into fruit
  3. Sprinkle 1-2 tbsp of flour and toss to coat all fruit with a light dusting of flour
  4. Set aside
  5. In a medium bowl add all ingredients except the melted butter
  6. Stir together and then add butter
  7. Using your hands work the melted butter into the dry ingredients until the butter is well integrated into the mixture and it is crumbly. You do not want it dry so you may need to add more butter. 
  8. Spread evenly over fruit covering the entire surface
  9. Bake in middle rack at 350 for about 30-40 minutes. It is done when the crumble is golden brown and the fruit is soft. 
  10. Remove from oven and let sit for about 10 minutes before serving.





Enjoy!
Fatto con amore,
Elena💜
 

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Please leave a comment! Let me know if you have any questions and if you have tried it! Thanks for the feedback!!

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