Rhubarb-Nectarine Crisp
Finally a new recipe!
Most people think of strawberries and rhubarb together, but that’s just because in many places they are harvested in the spring together. Thanks to the miracles of California agriculture, I have rhubarb from my large grocery store and nectarines from the farmers’ market that both needed to be eaten soon.
Butter a 9x13 baking dish.
Slice into ¼- ½ inches six cups of rhubarb and three nectarines. (If you have a different ratio in your kitchen, that’s fine. But you want 8-10 cups of fruit.) Mix with one cup white sugar and set aside.
Preheat the oven to 350°. In another bowl, mix together
2 cups brown sugar
2 cups flour
2 cups oatmeal (rolled oats, not instant or steel cut)
2 teaspoons ground cinnamon
Cut into this mixture 1 cup salted butter until the lumps of butter are no bigger than peas. (If you only have unsalted butter, stir ¼ teaspoon salt into the flour mixture.)
Spread the fruit into the bottom of the pan, then cover with the flour mixture. The pan will be full, so spread it as evenly as you can without spilling.
Bake for 30 minutes or until the topping is slightly browned and the fruit is bubbling up around the edges.
Serve warm or room temperature with vanilla ice cream or plain yogurt.
Most people think of strawberries and rhubarb together, but that’s just because in many places they are harvested in the spring together. Thanks to the miracles of California agriculture, I have rhubarb from my large grocery store and nectarines from the farmers’ market that both needed to be eaten soon.
Butter a 9x13 baking dish.
Slice into ¼- ½ inches six cups of rhubarb and three nectarines. (If you have a different ratio in your kitchen, that’s fine. But you want 8-10 cups of fruit.) Mix with one cup white sugar and set aside.
Preheat the oven to 350°. In another bowl, mix together
2 cups brown sugar
2 cups flour
2 cups oatmeal (rolled oats, not instant or steel cut)
2 teaspoons ground cinnamon
Cut into this mixture 1 cup salted butter until the lumps of butter are no bigger than peas. (If you only have unsalted butter, stir ¼ teaspoon salt into the flour mixture.)
Spread the fruit into the bottom of the pan, then cover with the flour mixture. The pan will be full, so spread it as evenly as you can without spilling.
Bake for 30 minutes or until the topping is slightly browned and the fruit is bubbling up around the edges.
Serve warm or room temperature with vanilla ice cream or plain yogurt.
Labels: pie
posted by Robin M. at 12:08 AM
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2 Comments:
If you like a lighter crisp, you could probably half the topping recipe and it would still be good.
Hi nice readding your post
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