During the summer months, when it’s truly berry and pitted fruit season, my desserts have so much more variety and usually my favorite ingredient, chocolate, is absent. My sweet tooth takes a new turn and embraces the sweetness nature has to offer, and with the beautiful peaches, raspberries and special fruits like rhubarb, ripe and ready to eat, it only seems fitting to do a Summer Desserts series. Over the next few weeks I am going to make some of my favorite summer desserts, incorporating the bountiful fruit we are so lucky to enjoy.
Up first, the tangy Rhubarb Raspberry Amaretti Crisp. I have a sweet spot for anything rhubarb. When it comes to the summer months, anything incorporating rhubarb gets extra points in my book. The change up in flavors that so nicely complements other fruits is a welcome change from the usual combinations. Inspired by Ina Garten’s Strawberry Rhubarb Crisp, I took a few of the main ingredients, changed them around, and really highlighted the mix of the tart and sweet flavors rhubarb and raspberries have to offer. Enjoy!
Rhubarb Raspberry Amaretti Crisp
(Serves 8)
3 cups fresh rhubarb, diced
2 cups fresh raspberries
1/3 cup granulated sugar
1½ teaspoons grated orange zest
1 tablespoon cornstarch
½ cup freshly squeezed orange juice
1 cup flour
½ cup light brown sugar, lightly packed
½ teaspoon kosher salt
1/2 cup oatmeal – not instant
1½ sticks cold unsalted butter, diced
1 3/4 cup amaretti cookies, crushed, divided (about 25 crushed cookies total)
- Preheat the oven to 350 degrees.
- Mix together the rhubarb, raspberries, granulated sugar, orange zest, orange juice and cornstarch. Pour the fruit mixture into 7×9 baking pan and be sure to place it on a cookie sheet lined with parchment paper.
- To make the topping, in a bowl of an electric mixer fitted with the paddle attachment, combine the flour, salt, oatmeal, brown sugar and 1-1/2 C of the crushed amaretti cookies. Mix just until combined. Add in the diced cold butter and once again mix just until combined.
- Pour the dry mixture over the fruit, making sure to spread around evenly. Take the remaining 1/4 cup amaretti cookies and sprinkle over the top. Bake for 1 hour, making sure the fruit is bubbling and the topping is golden brown.
- Can be served either warm or at room temperature.
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© Rachel Davidson and Wine, Dine and Wander, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Davidson and Wine, Dine and Wander with appropriate and specific direction to the original content.
