Tuesday, June 24, 2008
Fruit Cobbler-No, Fruit Crisp- Yes!
Okay, so I tweaked this week's Tuesday's With Dorie recipe so much that I turned it into a different recipe, which essentially is breaking the rules and I hate to do that. The thing is, Dorie's recipe said no strawberries and that's what I had, strawberries- beautiful, sweet, organic strawberries that were calling out to be used. I also had been given a garbage sized bag of rhubarb. So, strawberry and rhubarb- what's a girl to do? We were taking the dessert to a friends house for dinner- this was our first invitation over and I did not want my dessert to flop. After reading the many posts about the cobbler topping being a little lackluster, I had to make the switch- you understand right? It was the pressure of the dinner party and the strawberries and rhubarb calling out to me- I just couldn't say no. Once I made the decision, I felt completely relieved as I like crisp better than cobbler anyway. Lucky me, I also had a huge bag of frozen huckleberries in my freezer. We're entering this year's huckleberry season, so it's time to use the old ones up. They made the crisp a beautiful, vibrant purple and the dessert vanished quickly. Blueberries would also work for this, fresh or frozen. Served warm, with a scoop of ice cream, this was the perfect dessert to share with friends while sitting in a log cabin in the woods during a huge thunderstorm.
This week's actual Tuesdays With Dorie recipe was Mixed Berry Cobbler, chosen by Beth. You can view the recipe for the cobbler on her site Our Sweet Life
Adapted from Dorie Greenspan's Baking From My Home to Yours
This fruit-cobbler-turned-fruit-crisp came out amazingly good!
1 cup all-purpose flour
1 cup (packed) light brown sugar
3/4 cup old-fashioned oats
1/4 teaspoon ground ginger
Pinch of salt
1/4 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
zest of 1 lemon
1 stick unsalted butter, melted and cooled
1 pound (4-5 medium stalks) rhubarb, trimmed and peeled and sliced into 1/2 inch pieces
3 tablespoons cornstarch
1/2 cup cold water
2 cups strawberries, hulled and sliced
1 cup huckleberries (use more strawberries or rhubarb if you don't have hucks)
1 cup sugar
1 T lemon juice
Center a rack in the oven and preheat to 350ºF. Put a nonreactive 9-inch square baking pan on a baking sheet lined with parchment or a silicon mat. Alternatively, you can use individual ramekins. These are great to serve at a dinner party.
Put the flour, brown sugar, oats, lemon zest, salt, and cinnamon in a large bowl and sift the ingredients through your fingers to blend them, be on the lookout for lumps in the brown sugar. Mix in the nuts and then pour over the melted butter. Using a fork, stir the ingredients until they are thoroughly moistened. Spoon half the mixture into the pan and pat it down lightly to form a thick crust. Set the remainder aside for the topping.
For the filling:
Dissolve the cornstarch in the cold water; set aside.
Put the strawberries,rhubarb, sugar, and lemon juice in a medium saucepan and, with a fork, pastry blender, or potato masher, crush the berries. Place the pan over medium heat and, stirring occasionally, bring the mixture to a full boil. Pour the dissolved cornstarch into the pan and, stirring with a whisk, bring everything back to a boil. Now add the huckleberries. Keep cooking and stirring until the fruit filling is thick and no longer cloudy, about 3 minutes. Pull the pan from the heat, and pour the filling in the prepared dish. Scatter the remaining crisp mix over the filling.
Slide the crisp into the oven and bake for 60 minutes for the large crisp, or about 35 for the individual ramekins, or until the topping is golden and the strawberry jam is bubbling up all around the edges. Transfer the pan to a rack and cool until only just warm or at room temperature. Serve with freshly whipped cream or your favorite ice cream.