Although I consider crisps a southern dessert, they are made though out the US. The crisp is believed to be an offspring of the English crumble. The ingredients are essentially the same but in different ratios. Crumble seems to have a thinner layer of crispy topping whereas crisps seem to be chunkier. Growing up, we usually had apple crisps in the winter and blackberry or peach cobblers in the summer. I liked making cakes when I was younger and it wasn't until I had kids that I started making crisps with seasonal fruit.
Two fruits that I love combining in a cobbler or crisp is rhubarb and blueberries. The recommended combination with rhubarb is strawberries or raspberries, which is good but my favorite combination is with blueberries. The contrast of the sweet and tart seems to have perfect flavor balance.
approximately 8 servings
3/4 cup (75 g) of all purpose unbleached flour
3/4 cup (150 g) of brown sugar
1/2 teaspoon of salt
1/2 cup or 1 stick (115 g) of unsalted butter, softened
1 teaspoon of ground cinnamon
1/2 cup (40 g) of old fashioned oats
1/2 cup (60 g) chopped pecans or walnuts
Combine flour, sugar, salt, butter and cinnamon with a fork or you fingers until combined. Add the nuts and oats and combine. Set aside.
2 cups (244 g) rhubarb, chopped in 1/2 to 3/4 inch pieces
1 1/2 cups(222 g) fresh or frozen blueberries
1/2 cup (96 g) white granulated sugar
1 tablespoon of flour
Vanilla ice cream or your flavor of choice, optional.
Place the rhubarb and sugar in the bottom of 1 1/2 to 2 quart baking dish. A souffle dish or a glass baking dish works well. 2 to 3 inch depth is preferable so as to allow optimal surface area for topping but not too shallow so the fruit dries out. Allow the rhubarb to sit coated with the sugar for up to a half and hour.
Meanwhile, in a bowl place flour, sugar, salt, and cinnamon together and mix. Add butter and cut in with a fork or you fingers. When well blended add oats and nuts.
Add the blueberries and the flour to the rhubarb and mix. Sprinkle the topping over the fruit.
Bake at 375 degrees for 35 to 40 minutes in the center of the oven. When the topping is browned and the fruit is bubbling, it is done.
In my opinion, vanilla ice cream is the only topping that is the perfect accompaniment to fruit pies, crisps and cobblers. Feel free to let your creativity run wild on what to top your pie with, but in my dish, vanilla rules.
Topping before baking
After baking and golden brown, I almost want to say
the topping is the best part, almost!
A lovely ending to a summer day!