Crisps are such a quick dessert to throw together when company walks in the door. If you have some fruit on hand and basic pantry ingredients, you will never be in a pinch for something to serve. Rhubarb is one of our favorite crisps. I love to serve individual crisps. It makes serving a cinch and everyone gets the perfect amount of fruit and crispy topping.
To make it easier yet. . .I am providing the ingredients. . .per person. . . do a little math. . and you can make it for four. . .or two. . .or eight.
Ingredients per person
- 3/4 cup of chopped fruit. . .I've used rhubarb in these pictures
- 1 tablespoons butter
- 3 tablespoons brown sugar. . .( I like it not too sweet. . so increase sugar to four tbsp. if you do)
- 1 tablespoon flour
- 2 tablespoons rolled oats ( I use a hearty hot breakfast cereal that has rolled oats, rye flakes, sunflower seeds, barley flakes, and flax seed. . .why not add a bit of nutrition to the mix?)
- Spray your individual small gratin dishes or 8 ounce ramekins with cooking spray. . or use a square pan for four people.
- Divide the rhubarb into each dish.
- In a food processor. . . (not at all necessary). . combine your butter, brown sugar and flour.
- Dump the butter mixture in a bowl. .. and crumble in your oats with your fingers. . .until well mixed and crumbly.
- Evenly divide the crumb mixture over each gratin dish.
- Preheat oven to 375. . .and bake until the top is crunchy and well browned. . and the bottom has formed a thick bubbly sauce.. . .about 35 minutes. I pop these in the oven while we are eating dinner. They can be put together in the afternoon and left to sit covered with plastic wrap on the counter.