TIME:
40 minutes
PREP:
25 minutes
YIELD:
4-6 servings
Ingredients
- Crumb Topping (recipe below; prepare and refrigerate at least one hour in advance of making the crisp)
- 3 large stalks rhubarb, thinly sliced (you should have enough to yield 3 cups)
- 2 cups fresh raspberries
- 1 cup fresh red gooseberries (if not available, substitute with an additional cup raspberries)
- ¾ cup sugar
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger or ground pink peppercorns
- Large pinch of flaky sea salt
- ¼ cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 tablespoon cold unsalted butter, cut into small pieces
- Vanilla ice cream, pink peppercorns and rose petals, for serving (optional)
Directions
- Prepare and refrigerate crumb topping (recipe below), at least one hour in advance. Heat oven to 400℉. Gently toss fruit to combine in a large mixing bowl. Mix together sugar, cardamom, ginger, salt, and flour in a small mixing bowl. Sprinkle sugar mixture over fruit and toss well until fruit is evenly coated. Add vanilla and toss. Transfer to a Le Creuset® 10" Skillet. Dot fruit with butter, and then sprinkle evenly with the chilled topping.
- Place the pan on a rimmed baking sheet. Bake until topping starts to turn brown, about 15 minutes. Reduce heat to 375℉ and bake until juices bubble and thicken, about 25 minutes. Transfer to a wire rack to cool slightly. Serve crisp warm with vanilla ice cream, a pinch of ground pink peppercorns, and rose petals, if desired.