Strawberry-Rhubarb Crisp (Cook’s Country)

Sometimes you just want something quick and easy, and this one-pan recipe is a fast way to make a classic summer dessert. This strawberry-rhubarb crisp is started in a skillet, then finished in the oven, and can be on the table in under an hour.

Strawberry-Rhubarb Crisp

Most crisp recipes need fruit to be pre-cooked (either in the microwave, oven, or stovetop). This recipe is no different, but the cooking is done in the final pan in which it is baked. I used the 10” cast iron skillet part of the two-piece Lodge combo cooker. What’s nice about the recipe is that it allows you to use frozen or fresh fruit. I used both fresh and frozen rhubarb, and sliced fresh berries. You don’t want to overcook the filling on the stove: just until the berries break down, the rhubarb is starting to soften, and the liquid thickens.

Strawberry-Rhubarb Crisp

Another timesaver in this recipe, is that the topping uses melted butter, rather than cold butter that needs to be cut in (say, in a food processor). Using panko gives the topping a different level of crispiness. It’s pretty plain otherwise, as there’s no oats nor nuts.

Strawberry-Rhubarb Crisp

You might notice my crisp is a little pale. I ran out of brown sugar and tried to replace it in the filling using white sugar mixed with a bit of molasses. That worked okay, since the liquid dissolved the molasses easily. But I didn’t want to risk clumps of undissolved sticky brown stuff in the topping, so I just went with all white sugar.

Fresh out of the oven, a portion of this topped with vanilla ice cream was a satisfying end to a meal. Unfortunately, leftovers didn’t hold so well, because the topping became significantly softer. This recipe is one to keep in your back pocket, as it can come together so quickly.

Leave a comment