Strawberry Rhubarb Pecan Crisps
By AzWench
Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.
Ingredients
- 2-1/4 oz. (1/2 cup) all-purpose flour
- 1/2 cup plus 2 Tbs. granulated sugar
- 1/4 cup rolled oats
- 1/4 cup finely chopped pecans
- 1/2 tsp. kosher salt
- 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into small pieces
- 1-1/2 lb. strawberries, hulled and quartered
- 1/2 lb. rhubarb, cut into 1/2-inch dice
- 3 Tbs. cornstarch
Details
Adapted from finecooking.com
Preparation
Step 1
Position a rack in the lower third of the oven and heat the oven to 400°F.
In a medium bowl, combine the flour with 1/4 cup of the sugar and the oats, pecans, and salt. Add the butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside.
In a large bowl, toss the strawberries, rhubarb, cornstarch, and the remaining 6 Tbs. sugar. Divide the mixture among six 6-oz. ramekins and top with the oat mixture (the ramekins will be very full but the filling will cook down).
Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.
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