raspberry-rhubarb crisp

                                                                            

                 RASPBERRY-RHUBARB CRISP                                                                               

                                                                             

i made this crisp super fast one day before i went to work so i wasn't able to capture good shots! but the recipe was too good not to share! i used mixed berries because i didn't have enough raspberries. and if i were to make the crisp again--i'd use less sugar in the topping (was a bit too sweet for my taste). it's so sad that rhubarb season comes and goes so quickly! i'm sharing this recipe because i'm sure it'd be delicious with any fruit! enjoy! and let me know if you get a chance to make it and if you like it!

Ingredients

• 1  cup  rolled oats
• 1/2  cup  all-purpose flour
• 1/2  cup  finely chopped walnuts (2 1/2 oz.)
• 1/2  cup  brown sugar
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground ginger
• 1/8  teaspoon  salt
• 1/2  cup  (1/4 lb.) cold butter, cut into chunks
• 12  ounces  rhubarb (about 3 stalks)
• 3/4  cup  granulated sugar
• 2  tablespoons  cornstarch
• 4  cups  raspberries, rinsed and drained

Preparation

1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.

2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.

3. Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.

(recipe via sunset)