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Daffodil Hill Strawberry Rhubarb Crisp

Here's how you make Daffodil Hill Strawberry Rhubarb Crisp
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  • Servings: 12
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • FOR TOPPING
  • 1 1/2 cups sugar
  • 1 1/2 cups light brown sugar
  • 1 1/2 pounds butter (cubed into half inch pieces)
  • 1 tablespoons vanilla extract
  • 1 tablespoons ground cinnamon
  • 1 teaspoons kosher salt
  • 6 cups all purpose flour
  • 1 1/2 cups oats
  • 1 1/2 cups slivered almonds (toasted)
  • FOR FILLING
  • 4 cups rhubarb (3/4 inch dice)
  • 4 cups strawberries (quartered)
  • Orange zest (of half an orange)
  • 1/2 cup sugar
  • 2 1/4 teaspoons kosher salt
  • 1 tablespoon brandy
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons corn starch
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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