On a hot summer day few things are as satisfying as a berry crisp topped with vanilla ice cream. Add a cup of fresh coffee – maybe a honey-vanilla latte if you’re feeling ambitious – and you’ve got yourself the makings of an excellent afternoon on the back deck, just eating dessert and enjoying life.
I made this Strawberry-Blueberry-Rhubarb Double Crisp last week when we had a bounty of strawberries and rhubarb from the farm to use. I added a few cups of the blueberries we picked and froze last year for good measure, and the end result was one of the best crisps I’ve had in a long while. As far as rhubarb recipes go, this one now rivals my favorite strawberry-rhubarb muffins – and when it comes to baked goods eaten with ice cream, this crisp has squarely knocked our homemade brownies out of the #1 spot.
Depending on the time of year you’re making this crisp, you may or may not have access to good rhubarb. In that case you can substitute a layer of raspberries or even fresh blueberries. Raspberries would probably be my top choice since their pleasant tartness is a good substitute for the rhubarb, but if you decide to use blueberries the end results will be equally delicious if a touch sweeter.
This crisp will keep in the fridge for up to 4 days and though it’s delightful cold or warmed up, don’t miss out on an opportunity to scoop some of it into a bowl topped with ice cream shortly after it’s done baking. You won’t regret it.
- 1 cup all purpose flour
- ¾ cup light brown sugar, packed
- 1 cup old fashioned oats
- Pinch of salt
- ½ teaspoon cinnamon
- 8 tablespoons unsalted butter, melted
- 4 stalks rhubarb, trimmed and chopped into ½-inch-wide pieces (or 2 cups fresh raspberries)
- 3 tablespoons cornstarch
- ½ cup cold water
- 1½ cups fresh strawberries, hulled and halved
- 2¼ cups fresh blueberries, divided use
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Preheat your oven to 350 degrees F. Grease a 9-inch square baking pan with PAM or another baking spray.
- In a medium bowl combine the flour, brown sugar, oats, salt and cinnamon. Mix well, then pour in the melted butter and stir with a fork until the ingredients are thoroughly moistened. Set aside.
- Dissolve the cornstarch in the cold water and set aside.
- Put the strawberries and 1½ cups of the blueberries in a medium saucepan and gently crush the berries with a potato masher or fork. Add the sugar, mix, and bring the mixture to a gentle boil over medium-high heat. Pour in the cornstarch mixture and bring back to a boil, stirring constantly with a whisk. Keep cooking and stirring until the berry filling is thick and no longer cloudy, about 3 minutes. Remove the pan from the heat and stir in the vanilla extract. Set aside.
- Spoon half of the crisp mixture into your prepared pan and press it down gently with your hands to create a bottom crust.
- Sprinkle the prepared rhubarb (or raspberries) over the crust. Pour the berry filling over the rhubarb, then scatter the remaining ¾ cup fresh blueberries over the filling. Top with remaining crust by scattering it over the berries. Break the topping up with your fingers as you scatter it to get more even coverage.
- Bake for 50-60 minutes, or until the topping is golden and the berry filling is bubbling up around the edges. Transfer the pan to a rack and cool until just warm, then serve with vanilla ice cream.