This weekend, I’m headed up to New York to spend the weekend with the boyfriend’s family, meeting his parents for the first time. Since I can’t show up empty-handed (and because baking is my zen), I spent some time in the kitchen last night baking up a fresh fruit crisp to bring along!
I spent some time mulling over what to bring, my head swirling between thoughts of cake and pie and cupcakes. But, when it came down to it, I had only about 30 minutes between packing, doing laundry, and cleaning my apartment to bake something. Thankfully, I picked up some beautiful rhubarb at Whole Foods last weekend, hoping to have time to make something this week. The boyfriend’s dad loves rhubarb, so I figured that this would work out perfectly. I just needed something that would take minimal time to prepare!
Enter the fruit crisp. It is a super-simple dessert to throw together, with no dough rolling required, and the fresh fruit is perfect for a summer dessert. Topped with vanilla ice cream, it’s a perfect balance of tart and sweet, warm and cold, fruity and creamy. And hopefully the family doesn’t mind the little hole in the corner of the crisp, so that I could sneak a taste and photo for today’s blog entry! 😉
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
And quick tip because a friend of mine commented “AARRRRGH DAIRY…run away run away” when I posted the photo up on my Facebook. You can easily make this dessert dairy-free (and vegan!) if you substitute shortening for the butter and top with non-dairy ice cream! 😀
Yield: 6-8 servings
Begin by assembling your ingredients.
You are going to need:
- 6 cups fresh or frozen (do not thaw!) rhubarb, cut in to 1/2-inch pieces
- 1 cup sugar, separated in to two 1/2-cups
- 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1 stick cold, unsalted butter (not shown, whoops!)
You are also going to need:
- An oven-safe glass or ceramic baking dish or a deep pie pan with 2-inch sides
- Fork or pastry blender
First, pre-heat your oven to 350° F.
Evenly spread the rhubarb along the bottom of your baking dish or pie pan. Sprinkle with the 3/4-cup sugar, and stir to combine. Set aside.
For the topping, stir together the flour, sugar, and salt in a large bowl. Cut up the stick of butter in to 8 pieces, and add to the flour mixture.
Cut the butter in to the flour mixture using a fork or pastry blender. (You can also use your hands for this step if you don’t mind getting a little dirty.) Mix until 1/2-inch crumbs form and all the flour is incorporated.
Sprinkle the crumbs over the rhubarb, and bake in your preheated oven for approximately 45 minutes. The crumb topping should be golden brown, and the rhubarb should be tender. Remove from the oven, and let cool for approximately 15 minutes.
Serve the warm fruit crisp with a scoop of vanilla ice cream, if desired. Enjoy! 😀
You can also bake the fruit crisp a day ahead of time. If baking ahead, let the crisp cool, cover with aluminum foil, and store at room temperature. To serve, warm it, uncovered, in a preheated 250° F oven for 15 minutes.