By: Ashleigh Miller | July 05 2010
Posted in Recipes - Dessert

Nothing says summer like an easy-to-make crisp. This recipe features strawberries and rhubarb, but you can substitute any summer fruit and get the same devourable results.

Photo: Flickr

Filling

Ingredients

3 cups rhubarb, peeled and sliced
1 pint strawberries, hulled and sliced
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon freshly grated orange zest

Almond Streusel Topping

1/4 cup butter, melted
1/2 cup quick cooking oats
1/3 cup brown sugar, packed
1 teaspoon almond or vanilla extract
1/4 teaspoon salt
2/3 cup chopped almonds

Directions

Preheat oven to 375 degrees and generously butter an eight-inch baking dish.

Combine filling ingredients in a medium bowl and toss to coat. Transfer to baking dish.

In a small bowl, combine oats, sugar, salt, and almonds. In another small container, combine butter and vanilla or almond extract. Drizzle butter mixture over dry ingredients, tossing to combine. Sprinkle streusel topping over fruit mixture.

Place the baking dish on a cookie sheet to save your oven from spills. Bake mixture 35 minutes, or until topping is crisp and brown and fruit mixture is bubbly. Filling will thicken as it cools. Serve with whipped cream or vanilla ice cream.

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