Description
This strawberry-rhubarb crisp
Notes:
- Baking vessel: I’ve been making this in this 10.5-inch tart pan. You can use something similar or a 9×13-inch baking dish.
- Almond Flour: If you don’t have almond flour, you can grind whole almonds (56 grams) in the food processor prior to adding the remaining dry ingredients. Alternatively, you can simply use 56 grams more flour.
Ingredients
For the filling:
- 1 pound (453 grams) strawberries
- 1 pound (453 grams) rhubarb, leaves removed
- 1/2 cup (1oo grams) sugar
- 1 lemon
- 1 tablespoon (8 grams) cornstarch
- pinch salt
For the topping:
- 3/4 cup (96 grams) all-purpose flour
- 1/2 cup (100 grams) sugar
- 1 teaspoon (4 grams) baking powder
- 1/2 cup (56 grams) almond flour, see notes above
- 1/2 teaspoon (2 grams) Diamond Crystal kosher salt
- 1/2 cup (113 grams) cold, unsalted butter cut into 1/2-inch cubes
For serving:
- vanilla ice cream
Instructions
- Preheat the oven to 350ºF.
- Prepare the fruit: Hull and quarter the strawberries. (Note: To Hull the strawberries, I take a small paring knife and run it around the base of the stem, pointed in at an angle, ultimately removing a cone-shaped area.) Cut the rhubarb into 1/2-inch thick slices.
- Make the filling: Place the 1/2 cup of sugar in a large bowl. Zest the lemon into the sugar, then rub the zest into the sugar with your fingers. Transfer the fruit to the bowl. Add the cornstarch and a pinch of salt. Using your hands or a large spoon, toss until everything is well combined. Transfer the filling to a 9- or 10-inch baking dish (see notes above) or 9×13-inch baking pan.
- Make the crisp topping: Place the flour, sugar, baking powder, almond flour, and salt in a food processor. Purée until the dry ingredients are combined. Add the butter and purée again just until the mixture begins to clump — it will be mostly smooth. Crumble the topping over the fruit.
- Bake the crisp: If you are using a 9- or 10-inch baking dish, place the dish on a parchment-lined sheet pan. Transfer to the oven, and bake for 45-50 minutes or until the crisp topping is browned and the fruit is bubbling.
- Serve: Let cool for 5 to 10 minutes, then serve with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American