Strawberry Rhubarb Crisp with Hazelnut Crumble
This is a perfect recipe for kids. Mixing the sugar and flour, tossing the strawberries and rhubarb to coat them in a dusting of sugar crystals and flour, buttering the dish and cutting the butter into the flour and sugar mixture for the topping—all perfect for tiny hands.
INSTRUCTIONS
Preheat oven to 375 degrees F and butter a 2-quart shallow baking dish. For the filling: In a small bowl, stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add strawberries to sugar mixture, tossing well to coat and spread into buttered baking dish. For the topping: In a medium bowl, whisk together flour, chopped hazelnuts, and sugars. Cut butter into 1/2-inch cubes and knead into flour mixture with your hands or a pastry blender, until mixture resembles coarse meal. Squeeze a handful of topping together and then coarsely crumble over filling. Repeat until all topping is used. Bake until topping is crisp and golden, about 50 minutes. Serve warm alone or with vanilla ice cream.
Fresh Ingredients Delivered!
We help make cooking fresh, healthy meals easy and convenient. Get creative in the kitchen with organic produce and artisan ingredients conveniently delivered to you. From the fields to your table, there is a simple way to live deliciously.
