Rhubarb Cherry Crisp
Care for some notes? This recipe uses cherries, but peaches or berries are just as tasty. Also--no angry messages please--the topping is a crisp rather than streusel. And finally, for those who don't know, macerate basically just means to marinate fruit. The rhubarb's own moisture will be drawn out and combine with the liquid called for below. Do not worry, there will be enough. Enjoy!
- Juice and Zest of 1 large orange
- Juice and Zest of 1 lemon
- 2 Tblsp Balsamic Vinegar
- 1 tsp Vanilla
- 2 Tblsp Corn Starch
- Pinch (approx ¼ tsp) Cardamom
- Approx 4 stalks Rhubarb, washed and chopped in 1 in pieces
- Approx 3 Cups Bing Cherries, washed and pitted(Need about 8 cups of fruit total)
- 1/8 Cup Candied Ginger
- 2 Tblsp Fresh Thyme, washed and pulled from stems
- 1 Cup Packed Brown Sugar
- 3/4 Cup Flour
- 1/2 Cup Quick Cooking Oatmeal (not instant)
- 1/2 Cup Chopped Hazelnuts
- 1 ½ Sticks Unsalted Butter, cold
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- Mix the Macerating liquid ingredients together well. Pour over the Filling ingredients in a large bowl and stir to cover. Allow to macerate for at least 1 hour.
- Preheat oven to 350. In a medium bowl add the Topping ingredients, cutting in the butter. Mix well with a pastry blender or a fork until it resembles coarse, wet sand.
- Stir macerated filling to ensure the corn starch is evenly distributed. Add mixture to a 9x13 pan. Add the topping by gathering a ball and pressing between palms to create what resembles a very thin hamburger patty. Place these on the top as close together as possible, covering the filling.
- Bake approx 45 minutes until fruit is tender and the topping crisp. Serve warm or cold with whipped cream.
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