Fruit crisps have always been one of my favorite desserts. I love their rustic simplicity - a layer of fruit topped with a brown sugar/oat mixture all baked until hot and bubbling. It's kind of like pie, only better, because I don't have to make pie crust and fuss with rolling it out :) I usually gravitate toward apple crisp but I was pretty excited about our recipe for this week's Tuesdays with Dorie, which featured strawberries and rhubarb. Last spring I tried rhubarb for the first time and while it's a bit too tart for me on its own, it's beyond delicious when paired with strawberries. Leave it to Dorie to find a way to improve the simple crisp without complicating it - this recipe calls for pressing half of the brown sugar/oat mixture into the bottom of the pan before adding the fruit and sprinkling the rest on top - genius!
I quartered the recipe (well, mostly - I eyeballed more than one ingredient for the fruit layer) and in addition to the ramekin pictured, I had enough filling for a second smaller ramekin. There wasn't quite enough of the crust/topping mixture for both ramekins - the smaller one got a sprinkling on top only. As usual, I also skipped the nuts. The full recipe had a baking time of about 60 minutes, but my minis only needed 20. Fruit crisps absolutely have to be served with ice cream in my opinion and I went with a scoop of vanilla bean on these.
These crisps were perfect in my book; I wouldn't change a thing. They're equally great for dessert or breakfast. I only wish I'd made the full recipe and stashed a bit in my freezer for another time. Many thanks to Sarah of Teapots and Cakestands who hosted this week. You can find the recipe for the crisp on her blog, or on pages 420-421 of Baking: From My Home to Yours.
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25 comments:
This was one perfect recipe--I need to get some cute little dishes like you. Where do you purchase all you cute dishes, bakeware? We hav gone from a family of 8 down to empty nesters. I'm having to learn how to cut recipes down instead of double. Don't get me wrong, I love our two some. I just need to cook a little differently. Yours looks yummy--as always! Have a great day.
How funny. I'm not involved in the "T with D" fun but I actually made a dessert with rhubarb over the weekend. We had it growing wild when we lived in 2 states up North. When I went to the markets here in TX I couldn't find it anywhere. I learned it only grows in the North! I did find one bunch and made the dessert. I loved it. Your crisp is exactly the way we ate it the first time way up in Michigan. So pretty in your polka-dotted ramekin.
@Cindy - Thanks! I picked up this ramekin at Crate & Barrel. I like to buy dishes there, and I've also had good luck at Target & Pier 1. I scale back out of necessity all the time since it's just 2 of us here so I know what you mean.
I've never actually had rhubarb. I'll definitely have to try this one out! Looks delicious!
Love your ramekin, love your crisp. This was one delicious recipe.
Genius indeed, and strawberries have been cheap around here. MUST make this one.
I love fruit crisps too. Your little ones look beautiful
Your crisp looks wonderful! Glad you were able to find the rhubarb and thanks for baking along with me! :)
Love your minis, Tracey! Especially with the ice cream on top! :)
We're big strawberry rhurbarb fans here at our house too. In fact I have strawberries and rhubarb (a sad, pathetic little plant last year) in my veggie garden. The kids are trying to will the rhubarb to pick up the pace and grow a bit so they can enjoy it's bounty. :) We're big apple crisp fans here too. This dish looks amazing!
Those minis are perfect! I was glad a made the whole batch because it was very popular.
Why is everything cuter in a mini form? I love those dishes....nice post.
I absolutely love rhubarb. I just got two giant bunches today, came on here looking for recipes, and BOOM! Here's one! Thanks :)
I love your red ramekin. The ones in my post are C&B as well. I really want to go visit the outlet store again, but that would probably be really dangerous. =) I did apple with the strawberries in my crisp, the best of both worlds. =)
Lovely presentation (the ramekins are adorable!) :D
I adore crisps as well - and I adore these mini-crisps even more! Off to dig out the ramekins...
I love the ramekin..Im sure you have heard that before! It's super cute and the crisp looks great in it!! Nice !!!
I was disappointed that I couldn't find rhubarb, but this was an awesome crisp anyway. The mini pie pan worked great, and it was the first time I used it!
Tracey, your crisp looks perfect. And perfectly presented in those fun little red ramekins. I agree that a crisp can be better than a pie...who needs crust?
Thanks for tid bit about the tarte tatin. :)
Love your photos, the red ramekin is perfect for this! I love crisps, too.
Amazing blog!!! Following you from now on!
Looks wonderful and very summery, which is also a very nice deal. You have such a way with photography...always a treat just to SEE the food over here.
The little crisps look wonderful! This was a great dessert. I'm looking forward to making the strawberry rhubarb preserves for Sweet Melissa Sundays this weekend, too.
What an adorable little ramekin (and the napkin under it too)! The crisp looks great.
wow - mouth is watering! :) saving this one to my online cookbook for sure ( http://cookmarked.com )!
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