country crisp…

This weekend began with a major husband sweet tooth. It started with subtle suggestions while walking through the grocery store: “we used to grow rhubarb in our back yard, and my mom made the best strawberry rhubarb pie” and  “you know what sounds good? That whip cream you make, with these berries”. He then escalated to “remember those chocolate chunk, caramel cookies you made for me that one time?” and  “so…do you think you’ll bake this weekend”? This is as close as he gets to asking for something directly, so I thought I would help him indulge.

I started with what looked beautiful in the stores and markets, and spring is so promising with such bright and fresh produce.  I originally had hopes of finding the most amazing locally grown, burnt orange apricots I scored last year, but alas too early in the season.  However, I did stumble across perfectly in season rhubarb and mangoes.   I can’t tell you how sweet these mangoes smelled right in the bin, I was captivated from across the market.

Rhubarb, mango, berry crisp

Filling:

1 basket blackberries

2 small mangoes

2 hefty stalks rhubarb

¼ cup mesquite honey

¼ cup organic, unrefined sugar

1 ½ tbs flour

Topping:

1 stick unsalted butter

¼ cup light brown sugar

¼ cup organic, unrefined sugar

¾ cup flour

1 tsp salt

1 cup organic rolled oats

Preheat oven to 375 degrees.

For filling, rinse and dice rhubarb and mango into ½ inch cubes, and place in a medium size bowl.  Add blackberries. Add honey and sugar, evenly coat fruit. Add flour and mix.  The flour will thicken the mixture as it bakes.

For the crumble, in a stand mixer, combine butter, sugars, and salt until creamy.  Add flour slowly.  Add rolled oats ¼ cup at a time until all well combined.

In a medium size cake/baking pan (11”x7”x2”) spread fruit mixture on the bottom, then top with crumble.  Do not pack down.  Place in oven and bake covered with tin foil for 40 minutes. Then bake uncovered for another 10-15 minutes.  The crumble will be golden and crispy, and the fruit bubbling.

Amazing fruit, plus the kitchen cabinet resulted in the perfect spring crisp…and one happy husband. So easy, and a little bit country.

Of course my husband needed a more decadent bite to satisfy that sweet tooth…so we ate ours with the richest, creamiest, locally made, vanilla ice cream from the Tulmeadow Farm in West Simsbury, CT. And for me, just like chocolate cake, it is perfect for breakfast, heated and topped with warm milk.

Cook together, toast to each other, and share!

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2 responses to “country crisp…

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