This recipe for Apricot Strawberry Rhubarb Crisp combines 3 seasonal fruits for a sweet tart dessert that is incredibly easy to make and tastes like late spring / early summer in a dish.
For the Filling
- 1 tablespoon softened butter, for greasing
- 2 cups thinly sliced rhubarb (about 12 ounces)
- 2 1/2 cups quartered strawberries (about 1 lb)
- 2 cups apricots, pitted and sliced (about 4 medium)
- 1/4 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
For the Topping
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (light or dark is fine)
- 1/8 teaspoon (or a generous pinch) ground cardamom
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup all purpose flour
- 3/4 cup rolled oats
- 7 tablespoons unsalted butter
- vanilla ice cream for serving
- Preheat the oven to 375 degrees. Grease the bottom and sides of a 9-inch pie plate or similar sized dish with 1 tablespoon softened butter.
- In a large bowl, combine the rhubarb, strawberries, apricots, salt, sugar, and cornstarch. Use a rubber spatula to mix until everything is fully coated, then transfer to the pie plate.
- Wipe out the bowl (theres no need to dirty a new one), then add the granulated sugar, brown sugar, cardamom, salt, cinnamon, flour and oats. Mix to combine.
- Melt butter in a small pan over medium heat. Swirl it around until it foams, then keep an eye on it. It will begin to turn a few shades darker and smell nutty. Turn off the heat and as soon as it turns brown, pour it over the oat mixture, being sure to scrape out every last bit of browned milk solids. Mix until it forms a crumbly topping.
- Spread the crumble over the fruit mixture to cover completely. Place the dish on a foil lined baking sheet to catch any spills, then bake for about 45 minutes, or until the top is browned and the fruit is bubbling.
- Let cool for about 30 minutes, then serve with vanilla ice cream.
Keywords: fruit, strawberries, rhubarb, apricot, crisp, crumble, dessert, browned butter, spring, summer, easy