Gingery Strawberry Rhubarb Crisp with Brown Sugar-Pecan Topping

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©2014 Alexandra Grablewski, p. 46

Serves 6

For the topping
  • 8 tablespoons unsalted butter, softened, plus more for the baking dish
  • 1 cup unbleached all-purpose flour
  • 1/4 cup finely chopped toasted pecans
  • 1/2 cup light brown sugar
  • 1/2 cup regular oats
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger

For the filling
  • 2 1/2 cups hulled, quartered strawberries
  • 2 1/2 cups thick-sliced rhubarb stalks (cut 1/2 inch thick; about 10 ounces)
  • 1/2 cup plus 2 tablespoons sugar
  • 3 tablespoons unbleached all-purpose flour
  • 2 tablespoons finely chopped crystallized ginger
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon kosher salt

For serving

Vanilla ice cream or frozen yogurt, or heavy cream (optional)

Heat the oven to 350°F. Rub a shallow 2-quart baking dish or large ceramic quiche dish all over with a little butter. In a medium mixing bowl, combine all the ingredients for the crisp topping and mix together with your fingers until well combined into large "crumbs."

In a large mixing bowl, combine the filling ingredients and mix thoroughly. Arrange the filling mixture in the baking dish and top evenly with the topping mixture. (Depending on the size of your pan, you may have a little leftover topping. Freeze it for another use.) Bake the crisp until the topping is firm and golden, about 45 minutes. (The juices will have been bubbling around the edges for a bit.) Let cool for 15 to 20 minutes and serve warm, alone or with ice cream, frozen yogurt, or heavy cream.

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