This week it was chosen for Tuesdays With Dorie for us to make the Strawberry-Rhubarb Double Crisp (pages 420-421). Sarah at Teapots and Cake Stands chose the recipe. Although I do like rhubarb and wish I could have found some, it is not quite in season and available here yet. The nice thing is that crisps are very versatile, so t was easy to decide on another fruit and make this anyway.
I had just seen on Deeba’s fantastic blog, Passionate About Baking that she had made a crumble/crisp with strawberries and apples, so I decided to make life easy and use some of the apples we had.
The crisp was easy to prepare. Of course, I made a few substitutions, just for my health’s sake. Instead of all purpose flour, I used whole wheat pastry flour (can’t even tell). I did not have any crystallized ginger, so I used an extra 1/2 teaspoon of ground ginger in the crisp mix. And instead of butter, I used I Can’t Believe It’s Not Butter Baking Sticks (1/2 cup as written). The more crisp the merrier, so I liked that this recipe has a layer on the bottom and plenty on top of the fruit filling as well.
I followed the recipe for the strawberry filling (jam) almost—the recipe called for one cup of sugar for the 3 cups of strawberries and that was just too much. I only used 1/2 cup of sugar and it tasted great! In place of the rhubarb, I used about a pound of apples, which was two large Granny Smith apples and two small Gala apples.
Everything went off without a hitch. Since I made this a little healthier, I topped the crisp with some fat free frozen vanilla yogurt.
Sarah will have the recipe for the Strawberry-Rhubarb Double Crisp on her blog and you can check out the other crisp creations (some found rhubarb, some didn’t) over at the TWD site.