With summer trying so hard to break through all of the clouds and rain the only dessert that YELLS summer to me is an old fashion crisp, but not just any crisp. My all time favorite summer crisp is Strawberry Rhubarb, the combination of sweet berries with the tart rhubarb is the must have flavors of the summer season. The below recipe, however is anything but old fashion, it has all the twist of a new modern crisp.
2 Quarts - Strawberries (stemmed and quartered)
8 - Stalks of Rhubarb (cut into 1/2 inch pieces)
1 C. - Sugar
1/2 C. - Cornstarch
1 - Large Orange (zested and juiced)
2 Tbs. - Balsamic Vinegar
1 17.5 oz. - Krusteaz Snickerdoodle Cookie Mix
1 Stick - Unsalted Butter (cold and cut into cubes)
Mix the berries, rhubarb, sugar, cornstarch, zest, juice and vinegar in a large bowl until well combined. Spray either ramekins or a 13x9 baking dish with cooking spray, ladle the fruit mixture into the dish or ramekins. In a food processor pulse the cookie mix and butter until the butter is the size of peas. Then add in the cinnamon packet and pulse just to combine. Cover the top of the crisp with the topping and bake on a baking sheet in a 350 degree oven for 35-45 minutes or until golden and bubbly.
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