Now that spring is around the corner the fruits will be plentiful and begging to be used in our favourite desserts. I love making crisps because they’re so easy to throw together and the flavour of the fruit always shines through. I came across a crisp recipe a year or so ago that has been my go to for all my crisp toppings. In fact I like to make dry batches and keep them on hand so that if I have some fruit that needs using up or we’re just in the mood for a crisp, I can whip one up with even less hassle. It stays true to it’s name and stays nice and crisp for days after. With the crunch of walnuts and warmth of cinnamon I could seriously eat the topping all on it’s own.
The weather has been so glorious this week. It actually feels like spring! These warmer days and melting snow can’t help but lift your spirits. Max has been enjoying splashing in the puddles and streams that are flowing down the hills. And, I’m enjoying getting out of the house. Can you say cabin fever!
I’m also enjoying being in the kitchen more. I strap Alli in her baby carrier, put some music on for Max to dance to and get to work. The rocking motion and occasional hip wiggle seems to lull her to sleep. This week the weather inspired me to get in the kitchen and make my favourite Rhubarb Crisp.
Rhubarb will be starting to make it’s appearance soon in most of the world. Here we don’t get it until the beginning of the summer so I used up the last of the stuff that I froze in August. It definitely got me in the mood for Spring. And, now I can’t wait to see the fresh stalks at the grocers again.
What is your favourite springtime dessert?
One Year Ago: Sweet & Sour Chicken Balls
- 4 cups chopped fresh or frozen (thawed) rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
- Place rhubarb in an 8×8 pan or divide between 6 ramekins.
- Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.
adapted from Fresh with Anna Olson
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- pinch salt
- 1/2 cup chopped walnuts
- 5 tablespoons butter, melted
- Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
- Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.
Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.
To Make Crisp Topping Ahead
- Mix together flour, oats, sugar, cinnamon, salt and nuts.
- Store in an airtight container or plastic bag. (If you’re worried about the nuts going rancid before use, you can store the mixture in the freezer)
- To use: Mix in melted butter and crumble over top of fruit.