I don’t particularly care for pie crusts but I enjoy the fillings so over the years I’ve realized that what I do really enjoy are crisps and they’re super simple and very forgiving to make. Back in July I posted a recipe for a Rhubarb Crisp and because I love that crisp so much I decided that for Thanksgiving this year I would change it up a little adding apples and cranberries for a more seasonal taste and serve it for dessert. In addition to the more seasonal fruit I changed the crisp topping ingredients to make it “safe” for Maisie and her food allergies. The recipe worked out well, the dessert was delicious and a perfect finish to our Thanksgiving dinner.
1 pound ruby rhubarb, fresh or frozen, sliced
1/2 cup dried cranberries
1 TBS fresh lemon juice
1/2 cup sugar
2 TBS warm water
Preheat oven to 350F.
In a large oven-safe casserole dish combine the lemon juice, sugar and water and stir to dissolve. Add the apples, rhubarb & cranberries and stir to coat the fruit with the syrup. In a separate microwave-safe bowl, melt the butter and then add the walnuts, brown sugar and oats and using your fingers, mix to combine into a crumbly mix. Sprinkle over the fruit.
Bake 40-50 minutes until the fruit is bubbly around the edges and the crisp has started to brown. Serve warm or room temperature.