Daffodil Hill Strawberry Rhubarb Crisp
Recipe: #36873
May 01, 2021
Categories: Desserts, Strawberry, Rhubarb, New England, Oven Bake, No Eggs, Vegetarian, Alcohol, Kosher Dairy, more
"An elevated twist on the classic sweet & tangy strawberry and rhubarb combo"
Ingredients
- FOR TOPPING
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- FOR FILLING
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Nutritional
- Serving Size: 1 (262.1 g)
- Calories 1029.3
- Total Fat - 56.6 g
- Saturated Fat - 30.2 g
- Cholesterol - 121.9 mg
- Sodium - 1037.6 mg
- Total Carbohydrate - 125 g
- Dietary Fiber - 11.6 g
- Sugars - 64.1 g
- Protein - 14.6 g
- Calcium - 87.8 mg
- Iron - 3.8 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.5 mg
Step by Step Method
FOR THE TOPPING
Step 1
In a stand mixer, using the paddle attachment, combine the sugar, brown sugar, butter, vanilla extract, cinnamon and salt until smooth and creamy. Add the remaining ingredients and mix until just combined.
FOR THE FILLING
Step 2
Preheat the oven to 350 degrees (325 if using a convection oven).
Step 3
In a large bowl mix all of the filling ingredients until thoroughly combined.
Step 4
To bake, fill individual square ramekins with the fruit filling. Then, top each with 1/4 cup of the topping. Bake for 15 minutes. Then, remove from the oven, top each crisp with 3 tablespoons more topping and bake an additional 15 minutes.
NOTE: Serving this desert family/country style is also an option by baking it in a baking dish, instead of ramekins. However, adjustment to the baking time would need to be increased until cooked through/topping crisped to desired results.
Tips
No special items needed.