It’s that time of year when I start thinking about pie. I almost get obsessed which would be fine if I had the time to bake pie all day. Last year I posted about a Blueberry Pie just in time for Father’s Day. This year I am a few days late and a pie crust short! You saw that coming, I know.
While I actually did make Strawberry Rhubarb Pie for Father’s Day, I also made this quick and easy Maple Strawberry Rhubarb Crisp in a pie pan, just for fun.
I had leftover Strawberries and Rhubarb from the pie and so while the oven was still hot, I whipped up this crisp. I like to use maple syrup whenever possible instead of sugar and this is one of those recipes which uses it. In this case I made about half of the recipe which is why it was the perfect amount for this pie pan. I think it looks good masquerading as a pie. I remember when I was young, my mother would never eat the pie crust, as if the pie crust was the cause of all weight gain but everything else in the pie was completely diet friendly. Memories.
Here is the the recipe from Baking Pure and Simple.
Maple Strawberry Rhubarb Crisp
3 cups diced rhubarb
2 cups quartered strawberries
1/4 cup flour
3 tablespoons quick cooking tapioca
1/2 cup maple syrup
2 teaspoons orange rind
1/2 recipe Oatmeal Crumb Topping
Preheat oven to 375°F. Toss together rhubarb, strawberries, flour, tapioca, maple syrup and orange rind and place in a 9 or 10-inch pie pan. Top evenly with the Oatmeal Crumb Topping. Bake for 25 to 30 minutes until fruit is bubbly and topping is browned. Serves 6.
Oatmeal Crumb Topping
3 cups oatmeal
1 cup brown sugar
2/3 cup flour or spelt flour
1½ teaspoons cinnamon
½ cup unsalted butter
Combine ingredients by hand until crumbly. Makes 4 cups.
Maple Syrup version: Substitute maple syrup for brown sugar, increase oatmeal to 4 cups, increase flour to ¾ cup.