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.
One year ago: Swedish Visiting Cake
Two years ago: Chocolate Amaretti Torte
Three years ago: Marshmallows
Seems delicious! And it’s so good to have you back!
I loved this recipe. I’m going to try to figure out how to turn the crisp topping into a cookie because that was the best part. I love your little crisps.
Hooray! So glad to have you back!
the cranberries look delicious! and your little crisps are adorable.
i like your thoughts on dough! cranberries sound like a good stand-in for rhubarb, and those cute blue ramekins made perfect servings.
Yum! This looks like the perfect spring dessert!
I’m usually a chocolate dessert person, but summer always calls for crisps and coblers. Yours looks fab. I love the combo of flavors, it sounds so fresh and delicious!
i tried making a crisp for the first time. however in Trinidad and tobago we dont get frest black berries ad strawberries, it very rear and when we do its very costly, even though i tried making thins with canned peaches and well blackberries didnt knw how to select the combination of fruits that goes together. total my bill was TT120.00 just for the 2 canned blackberries and peaches and that includes the pecans as well which i added to the topping. For the first time at baking this am not ssooo sure if to be pleased with the results but it really is divine with the two crust and i topped with wipped cream to serve. hhmmmm the feedback i got from my family members werent soooooo applausing but i think i was just ok my brother in law didint like it at all. I guess women taste are different from some men in particular when it comes to deserts. i dont knw if i will try this again though its a bit coslty to make for it to all go to waste. but i was always intrigued by the desert itself and well its supposed to be fresh but if am goin to try this again i will use like apple or pears, or even plums but i dont think i will enjoy pears all mushy.