If you’ve visited your local farmer’s market in the last week or so, you’ve probably noticed strawberries, blueberries and rhubarb are making a much welcomed appearance. Take advantage of the season and make the lazy cook’s favorite dessert – a fruit crisp! A crisp is rustic, unfussy and highly adaptable to whatever fresh or frozen fruit you like. Don’t have blueberries? Use raspberries instead. Don’t care for rhubarb? Substitute peaches or plums.
Simply combine the fruit with some sugar (this is especially important when using tart fruit like rhubarb), mix in a little cornstarch to thicken the juice, top with an oatmeal-sugar topping and bake until bubbly. Wah-lah! Easy as…well, easy as a crisp!
If you don’t have a cast-iron skillet you can make this in a 9×13-inch baking dish. You can choose how much of the crisp topping to use – I use all of it because I like a high crisp to fruit ratio – but you can use less if you prefer. Any unused crisp topping will keep refrigerated for up to 10 days.
And don’t forget, the only thing better than a warm Strawberry Blueberry Rhubarb Skillet Crisp, is a warm homemade fruit crisp with vanilla ice cream. 🙂
- ½ cup unbleached flour
- ½ cup packed light brown sugar
- ½ stick (4 tablespoons) cold unsalted butter, cut into ¼-inch cubes
- ¼ cup rolled oats
- ¼ cup walnuts or pecans, roughly chopped
- 1½ pints blueberries
- 3 cups strawberries, hulled and halved
- 2 cups rhubarb, sliced ¼" thick, about 3 stalks
- ¼ cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons fresh squeezed orange juice
- Preheat oven to 375 degrees.
- In a medium bowl use a fork to stir together the flour and brown sugar. Add the butter, rubbing it between your fingers with the dry ingredients until it forms small clumps. Stir in the oats and nuts. Refrigerate until ready to use.
- In a medium bowl combine the berries and sugar, tossing gently until the berries are coated in sugar. Depending on how sweet your berries are, add up to ¼ cup more sugar, if needed.
- In a separate small bowl, whisk cornstarch and orange juice until the cornstarch is completely dissolved. Pour cornstarch mixture into berries and stir gently.
- Pour the berries into an 8-inch skillet. Spread the crisp topping evenly across the top of the berries, carefully spreading it to the edges of the pan. Any unused topping will keep covered in the refrigerator for up to 10 days.
- Bake for 45-60 minutes or until the berries are bubbling and the crisp topping has turned golden brown.
- Serve warm or at room temperature.