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Recipe

Strawberry-Rhubarb-Pecan Crisps

Scott Phillips

Servings: 6

Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.

Ingredients

  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1/2 cup plus 2 Tbs. granulated sugar
  • 1/4 cup rolled oats
  • 1/4 cup finely chopped pecans
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into small pieces
  • 1-1/2 lb. strawberries, hulled and quartered
  • 1/2 lb. rhubarb, cut into 1/2-inch dice
  • 3 Tbs. cornstarch

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 25
      Sodium (mg): 100
      Carbohydrates (g): 46
      Fiber (g): 4
      Protein (g): 3

Preparation

  • Position a rack in the lower third of the oven and heat the oven to 400°F.
  • In a medium bowl, combine the flour with 1/4 cup of the sugar and the oats, pecans, and salt. Add the butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside.
  • In a large bowl, toss the strawberries, rhubarb, cornstarch, and the remaining 6 Tbs. sugar. Divide the mixture among six 6-oz. ramekins and top with the oat mixture (the ramekins will be very full but the filling will cook down).
  • Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.

Reviews

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Reviews

  • szatlanta | 07/09/2015

    Great recipe for a dinner party. You can make them before people arrive and pop them in the oven just before you sit down to dinner. I would serve with vanilla ice cream.

  • jangreen46 | 05/24/2015

    In a word...fabulous!!

  • user-3116792 | 05/24/2015

    Easy to make with a sweet and bright taste. Great with a dollop of fresh whipped cream. Definitely use foil on the sheet pan as the liquid bubbled over and onto pan. Served this with a port wine and it was yummy!

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