Strawberry Rhubarb Double Crisp

I love a fruit crisp. I especially love the first one of the Spring season made from farmer's market strawberries so sweet and juicy it's hard not to eat them all while cleaning them. This recipe turns the strawberries into a quick jam, that I've added some acid by way of an orange and balsamic vinegar, to blanket some tart rhubarb whose flavors wonderfully complement the sweet, nutty crisp, which is not only the topping, but a crust as well.

Adapted from Dorie Greenspan's recipe

Center a rack in the oven and preheat oven to 350 F.

Butter a 9-inch square baking pan (I used one 7x10 inch and one 5x7 inch baker).

Line a baking sheet with a Silpat or piece of parchment paper.

Step 1: Crisp Crust and Topping

For the crisp mix

1 cup (5 oz.) all-purpose flour
1 cup (7 oz.) packed light brown sugar
3/4 cup old-fashioned rolled oats
1/2 tsp. ground cinnamon
Pinch salt
1/2 cup finely chopped walnuts
1 stick (8 Tablespoons) unsalted butter, cut into pieces and chilled

Put the flour, brown sugar, oats, cinnamon, and salt in the bowl of a stand mixer and mix on low speed until combined. Add the butter a few pieces at a time on medium speed until butter is mixed in and the mixture looks like wet sand (this can also been done by hand with a pastry blender). Add in the chopped nuts.

Spoon half of the mixture into the baking pan and pat it down to form a thick crust; set aside the remainder for the topping.

Comments

[jessyratfink]

Oh, yum! Love that you used oats in the topping. :D

[bobcatsteph3]

Thank you! It was pretty delicious!