(Not) Gooseberry (but Strawberry Rhubarb Cherry) Crisp

(Not) Gooseberry (but Strawberry Rhubarb Cherry) Crisp

I have to admit to some jealousy of people who live in “berryland”. Places like the Pacific Northwest, where I hear about the abundance of different berries. Marionberries, boysenberries, black raspberries, gold raspberries, maybe even gooseberries.

draining-fruit

I couldn’t find gooseberries around here. I even went to the farmer’s market. Nope. Blueberries? Oh yeah! Even local peaches, even though we had a spring frost and it killed the peach flowers at local orchards. But no gooseberries.

cooking-juices

Not a problem. I had some frozen local strawberries, some rhubarb, and some frozen cherries. That would give some nice juice, great color, and tart flavor to this not-gooseberry crisp.

fruit-added-to-juices

Instead of cooking the fruit, I thawed it in a strainer and got a lot of juice just from that.

fruit-in-dish

I cooked the juice with the sugar, lemon and salt separately from the drained fruit.

 

crisp-started

I probably could have cooked the juice down longer, but I was baking on Tuesday morning before work and didn’t really have that much time.

 

crisp-add-butter

I tossed the fruit with a tablespoon of the cornstarch, tossed it in the pan with the juice, then put it in a casserole dish.

finished-crisp

I made the crisp part while the juice was cooking. Topped the fruit with the crust and put it in the oven.

finished-crisp-closeup

It cooked up really nicely, and the juices were bubbling away. I pulled it out of the oven and off went to work. I would have brought it to work, but we already had muffins from Monday and I was making brownies on Wednesday for my co-worker’s birthday.

2-servings

We had some on Tuesday night. It was pretty good but it was runny. I dished up some more tonight, adding whipped cream. It was a lot less runny.

serving-closeup

The verdict? Pretty good! Cool and tasty, sweet but with a tart edge. I personally would have liked more crisp on top. I would double the crisp if I made this again. And I will, even if I never see a gooseberry.

4 comments

  1. Boy, that strawberry and rhubarb looks GREAT! I doubled up on the crisp topping and it was delicious! I used blackberries, blueberries and raspberries and served it with vanilla ice cream. Great post! Best baking to you–Michele

  2. That sounds like a great combination! I’m with you on berry envy. I resorted to canned gooseberries and even those had to be shipped via Amazon. For years I’ve seen them on the store shelves but not one to be found when I needed them. I thought exactly the same thing about the topping. Wish I had read your post before I made it!

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