crisp

[ursula]

I made cherry rhubarb crisp the other day, substituting frozen sour cherries for strawberries in a Joy of Cooking cobbler filling, and using the topping from this vegan crumble. A bit more cornstarch in the filling and a bit of butter in the topping would have made this crispier when it first came out of the oven, and some nuts in the topping would have made it a more filling breakfast, but if you want a big bowl of fruit to consume over a couple of days, I highly recommend this strategy!

Comments

[oracne]

NOM.

[isis]

That looks so good!

[yhlee]

This looks divine! Now I wonder if frozen rhubarb is a thing...

[ursula]

It is, though I don't know how hard it is to find! You could use almost any frozen fruit, though. I went for cherries because they're grown and frozen locally, but elsewhere I might go for blackberry-peach.

[thistleingrey]

Looks tasty!
I don't keep dairy butter around, but a bit of refrigerator-chilled coconut oil works pretty well for holding oat flour + oats together as a topping. Is it usual to sweeten the topping by that amount? Only curious--it's been a while since I last went looking for crisp/crumble recipes.

[ursula]

I'm used to crisps and crumbles that have a topping much closer to streusel, involving lots of both butter and sugar. The syrup method is new to me!

[violsva]

Leftover fruit crisp for breakfast is so wonderful.