Photo by ilovemypit
Now I realize that “for two” might not work for everyone but i’m sure it would scale well for making Just Enough. I used two 3-1/2″ ramekins to make these and had them stuffed full. Because it was so hot out, I used our toaster oven and it worked perfectly! Yeah for the toaster oven!
- approx. 1-1/2 c chopped strawberries & rhubarb — about 1/2 of each
- 1/4 c sugar
- 1 T all-purpose flour
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
Topping:
- 1/4 c flour
- 1/4 c quick cooking oats
- 1/4 c brown sugar
- 1/4 c cold butter
- 3 T chopped pecans or walnuts (optional)
Combine all the ingredients in the first list and press into ramekins. Thoroughly cut the flour, oats and brown sugar into butter until it is crumbly. Add nuts and combine well. Press on top of strawberry mixture and put in 350 degree oven for about 30-40 minutes. LET COOL (I didn’t and mine was soupy. Bones did and his had set). Serve with whipped cream or ice cream if desired.
You could easily modify this for any fruit you have on hand — peaches, raspberries, blueberries, etc.
Also, I might reduce the amount of flour a little more and increase the oats a little to make up for it next time. Have fun with it.
What fruit combinations are your favorites for crisps?
[…] not my photo, but this is my strawberry-rhubarb crisp for two recipe. My kids didn’t eat a lot yet, when I made this for the first time . It’s […]