Yes, this is a dessert that is worth turning the oven on for.
Fruit crisps are arguably one of the easiest desserts to make. Along with being stunningly beautiful and soul warming, they are endlessly customizable. A perfect vehicle for showing off the tastiest fruits of the season.
This version featuring sweet, plump cherries and tangy rhubarb is the perfect send-off to spring and welcome with open arms to summer.
Cherry Rhubarb Crisp
For the Filling:
- 1 pint mixed local cherries, pitted and halved
- 2 big or 3 small rhubarb stalks, sliced
- 1/4 cup honey
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- juice of one lime
- pinch of salt
For the Topping:
- 1 stick butter
- 3/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup light brown sugar
- 1/4 cup rolled oats
- 1/4 cup slivered almonds
- pinch of salt
Preheat the oven to 350.
To prepare the filling, mix all ingredients in a bowl and set aside to macerate for 20 minutes.
To prepare the topping, cut the stick of butter into small cubes and park in the freezer while you measure out the rest of the ingredients. Add the flours, brown sugar, oats, almonds and salt to a bowl. Add the butter cubes and pinch them into the dry ingredients with your fingers. When you can squeeze the dough in your hand and it holds it’s shape, it’s ready.
I baked my crisp in an oblong 9″ ceramic dish but you could also make individual sized ones in ramekins if you desire.
Layer the fruit on the bottom of the baking dish. Evenly crumble the topping over the fruit. Place the baking sheet onto a sheet tray and bake in the oven for 30-45 minutes, until the fruit is thick and bubbling and the topping is golden brown.
Serve warm with sweetened whipped cream or vanilla or ginger ice cream for a perfect weeknight dessert.