There’s an inverse relationship between how doughy a dessert is and how often I’ll make it. That means that I will never make something for dessert that doesn’t contain anything resembling flour and butter, like poached pears. Pound cake, on the other hand, is my favorite thing to bake, because it’s nothing but dough. I hardly ever make crisps, and cobbler is only slightly more popular in my kitchen; at least cobbler biscuits are based on dough, even if there is all kinds of fruit mucking up the pureness of the butter and flour mixture.
But oh, this was good. I loved how the strawberries were simmered and crushed into a jam, I loved the combination of strawberries and cranberries (standing in for the unavailable rhubarb), and most of all, I loved how there was crisp topping lining the bottom of the pan as well as sprinkled on top. That bottom layer of topping (bottoming?), which contains both butter and flour and thus resembles dough, baked into something almost cookie-like.
The ratio of fruit to topping was perfect. The combination of berries and plain Greek yogurt was perfect. And most of all, the presence of baked dough was perfect.
Sarah chose this for Tuesdays with Dorie and has the recipe posted. I substituted cranberries for rhubarb, although I’m sure rhubarb would be delicious. I used almond slivers instead of walnuts, then added a dribble of almond extract for good measure. I didn’t have crystallized ginger, so minced up a cube of fresh ginger. I melted the brown sugar with the butter for the topping instead of adding it to the dry ingredients.