My first review on this site, that tells you that I was very happy with the crisp. It was delicious, served it with vanilla ice cream which was a real compliment to the tartness of the crisp. Perfect, wouldn't change a thing.
For some reason I have bad luck with crisps, but this one is different, so I thought I'd try it. Success! I was skeptical about putting the crumbly part on the bottom, thinking it would just be soggy, but it wasn't. I made a little extra of the crumb mixture, to put on top, but really it didn't make much difference and next time I will skip doing that (I'm about to make it again because my husband loved it so much). Great recipe. Thanks for posting.
Didn't have any white flour, so I used all purpose whole wheat flour with quick cooking oats. Turned out delish! The sweetness of the sugars are complemented nicely with the tartness of the fruit and the whole grain goodness. So easy to assemble and tastes like summer.
This is the easiest best recipe I have tried for this. I didn't have fresh fruit so I made these substitutions: 4 cups of defrosted cubed frozen rhubarb that I squeezed the extra liquid out of. Thawed 1lb bag of frozen unsweetened strawberries that I put in a strainer over a bowl to catch the juices and pressed lightly on the berries to extract more liquid. I substituted some of the water for the berry juice. Since I used frozen fruit and it had more moisture content I increased the cornstarch by approx 1 tsp. I substituted some of the sugars for sugar substitute (totally optional but I try to cut back where I can.) I put about 1/3-1/2 of the crumb mixture on the bottom of the pan and the rest on top. It came out awesome. I was glad I put some foil under the pie pan because it bubbled over a bit. It also baked in 45 mins at 350 in my electric oven.
Delicious! Added crumb topping from a handful of the crust. Placed in my recipe box and I'm sure I will be making this again soon (like by the end of the week) during rhubarb season.
This was simply delicious! I served it warm with vanilla ice cream. I baked it in a 9x13 pan instead of a 9" round and I did make the optional topping using the same ingredients as for the crust but half the amount mixed it loosely then sprinkled over the fruit. I'm keeping this one!
This recipe is super simple and it makes your house smell so good!! I would recommend it to anyone. I made it to freeze for company.
I've made this recipe twice now and I love it! I was concerned when I first read it that the crust would get mushy with the fruit on top but that is definitely not the case! The crust is perfect. I added some cinnamon to the crust (I rarely bake anything without cinnamon) and omitted the sugar/cornstarch mixture on top. It was great without it. I made it for 4th of July and put blueberries in the corner and piped in cream cheese icing for stripes to make it a flag. For my cream cheese icing I mixed cream cheese raw honey vanilla extract and cinnamon. It was delicious! I tried to attach a picture; hopefully it worked.
Too much for a 9-inch pie pan.Created a huge sticky mess in a hot oven. I would recommend changing the proportions (like half the water).
