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Blueberry Rhubarb Crisp with Pistachio Crust Topping Recipe

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This recipe for Blueberry Rhubarb Crisp with Pistachio Crust Topping is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. sugar
2 tbsp. flour
1 pt. or 2 c. sliced rhubarb, or strawberries
2 c. blueberries
1/3 c. chopped pistachios, or pecans
3/4 c. flour
1/2 c. white sugar
1/4 c. brown sugar
6 tbsp. cold unsalted butter, cut into chunks
Directions:
Directions:
Preheat oven to 375º. Butter a shallow 2 quart baking dish. In a bowl, stir together 2 tbsp flour and the 1/3 cup of sugar. Hull strawberries, if using, and slice. Put all fruit in a bowl. Add some fresh lemon juice and some grated rind if you like. Add sugar mixture and stir.
For the topping - whisk the flour and sugars together. Cut in the butter with a pastry blender (or use a fork), until the mixture is like coarse meal. Add the nuts (this is a must), and toss well. Put the berry/fruit mixture into the baking dish. Squeeze handfuls of the topping together and crumble it over the filling. The chunks should rest on top of the filling instead of sinking into it. Bake the crisp in upper third of the oven until the filling is bubbling and the top is crisp and golden. About 50 minutes. Serve warm or at room temperature with vanilla ice cream Wonderful!
Personal Notes:
Personal Notes:
Pistachios make this crisp unusually good! But it's good with pecans too. Nice summer dessert after a barbecue with friends.

 

 

 

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