Strawberry Rhubarb Pecan Crisps

Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.
Photo by Gayle H.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

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

Directions

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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