A summertime treat
The crisp, cobbler, crumble, grunt or buckle. They’re all fruit desserts baked with a “pastry” topping.
I am partial to a crisp topped with oatmeal, flour, butter and sugar and sometimes nuts.
In the summer, I make a crisp almost every week. Make sure the fruit is ripe, and when you toss it with the sugar and cornstarch, be sure to mix well and let the fruit sit for 5 minutes to bring out the natural juices and mix again.
Make sure you bake long enough for the cornstarch and fruit juices to bubble up and turn opaque or it’ll taste slightly raw and gritty instead of silky smooth.
A crisp is done when drips of this juice is running down the side of the dish.
STRAWBERRY-RHUBARB CRISP
Serves: 10
Topping:
1 cup (250 mL) packed light brown sugar
1 cup (250 mL) all-purpose flour
1 cup (250 mL) regular or quick-cooking oatmeal (not instant)
1 cup (250 mL) coarsely chopped pecans
1 tsp (5 mL) ground cinnamon
1/2 tsp (2.5 mL) kosher salt
1/2 cup (125 mL) unsalted butter, softened, cut into small pieces Filling:
5 generous cups (1.25 L) strawberries, cleaned and halved 2 cups (500 mL) chopped rhubarb
1/3 cup (80 mL) granulated white sugar
1 orange, zested and juiced
(about 1/2 cup/125 mL) 1 lemon, zested and juiced
(about 1/2 cup/125 mL) 2/3 cup (160 mL) raw sugar
1/4 cup (60 mL) cornstarch
1 tsp (5 tsp) ground cinnamon
2 tbsp (30 mL) Grand Marnier,
optional
1. Build a charcoal fire, or preheat a gas grill or oven to 350 F (175 C).
2. In a large bowl, combine all topping ingredients except butter. Work in butter until the mixture resembles large, coarse bread crumbs. Set aside. In another large bowl, place the strawberries. In a smaller bowl, toss the chopped rhubarb. Add orange juice, lemon juice, orange and lemon zests, sugar, cornstarch, and cinnamon; mix lightly. Add Grand Marnier, if using. Set aside for 5 minutes.
3. Place fruit mixture in a deep round baking dish or souffle dish. Top evenly with topping.
4. In a grill, place the dish in the centre of the cooking grate over indirect medium heat, cover and bake. In the oven, set the dish on a sheet pan and place in the centre of the oven. Bake for 60-90 minutes, or until the juices bubble over the baking dish, and are clear, and the top is browned.