3 Aug 2010
Blackberry Rhubarb Crisp
by Amber Reddinger
So I found myself with two pounds of rhubarb in my fridge that needed to be used up.
I was planning on making this, but was missing a lot of the key ingredients. It was okay though, because I realized I didn't actually feel like making a pie crust just then anyway. Seeing as how my favorite default dessert is (insert any fruit here) crisp, crisp it was! I had some blackberries in the freezer that also needed to be used and the rest was history.
I made this up as I went along, but it was so easy I think it is worth sharing anyway.
The crumb topping was roughly:
4 tbsp of butter
1 cup brown sugar (or 3/4 cup packed I'd imagine...)
1 cup flour
3/4 cup old fashioned oats
The fruit was not going to get super juicy on its own, so I added the following (again, all approximate):
1/4 cup apple juice
1/2 cup brown sugar
The bowl sat out for hour or so (it was cool in the kitchen that day) and was stirred periodically. Before putting it in the pan, I added about 1/4 cup of flour and stirred it very thoroughly. Starch would work too, but I happened to be out at the moment. Last thing was 1/4 tsp each vanilla and almond extracts. I stirred it one last time and plopped it in a 9 x 13ish baking pan.
Now an awesome action shot of me pouring the topping on:
And slightly patted down:
I baked it at 375º F for about 35-40 minutes. Here it is partway through, still in the oven.
And done baking.
I served mine warm with vanilla bean ice cream. Enjoy!