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

[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.