Rhubarb, Peach, and Wild Berry Crisp
A scoop of Gingersnap Ice Cream begs to dress the top of this fragrant fruity crisp.
INGREDIENTS | SERVES 8 to 10
- 2 cups rhubarb, chopped
- 2 peaches, peeled, pitted, and sliced
- 2 cups wild berries (blueberries, huckleberries, or blackberries)
- 1 cup sugar
- Zest and juice of 1 lemon
- ½ cup (1 stick) unsalted butter, chilled
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
Preheat oven to 375°F.
Butter a large baking dish.
Toss the rhubarb, peach slices, berries, sugar, and lemon zest and juice together in a bowl. Pour into the baking dish.
Cut the butter into 8 or 10 pats and combine in a bowl with the flour, brown sugar, and cinnamon. Crumble with your fingers until the mixture is coarse crumbs.
Scatter the crumbs over the fruit and bake for about 30 to 40 minutes. Crumb top should be dark golden brown and fruit mixture should be bubbling.
Let set for 10 minutes and serve warm.
Wild Berries
Foraging for berries has its just rewards — sweet sun-kissed berries gathered for breakfast or dessert, if you can keep from eating them all. Just make sure to watch out for bears! Every region has several berry varieties to call its own: strawberry, raspberry, marionberry, Saskatoon, blackberry, mulberry, blueberry, elderberry, cranberry, partridgeberry, foxberry, and gooseberry, to name a few. Oftentimes berries can be interchanged in recipes. Use common sense when doing so. For instance, the cranberry is very tart, so it will need more sugar than a blueberry. Also, certain berries such as cranberries may need to be cooked to be juicy, whereas others such as strawberries and raspberries are just fine served raw with or without sugar.
