A Grand Old Dessert For A Grand Old Day ...

I love to make fruit crisps ... so much easier than pie and there's no bottom crust to add extra calories, which means more ice cream on top! A fruit crisp is a baked fruit dessert with a sweet, crunchy topping. Fruit crisp is one of the easiest desserts to make, and it can be as elegant or as simple as the cook desires. Even beginning bakers can make fruit crisp successfully. There are endless recipe variations, so I never get tired of fruit crisps. Daughter Katie made this yummy crisp for our July Fourth celebration ... and it was delicious!

Strawberry-Rhubarb Crisp with Cardamom and Nutmeg
From Bon Appétit | March 2005
Yield: Makes 6 servings
ingredients
Topping:
1/2 cup old-fashioned oats
1/2 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup sliced almonds
1/4 teaspoon ground nutmeg
Generous pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling:
5 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
2 cups halved strawberries
3/4 cup sugar
1/3 cup orange juice
2 tablespoons all-purpose flour
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
1/4 teaspoon ground nutmeg
Sweetened whipped cream or vanilla ice cream

For topping:
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.

For filling:
Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Instead of individual cups, you can also use one larger baking pan. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

Divide rhubarb mixture among prepared custard cups, or use one large baking dish. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream or vanilla ice cream.