When I first set out to make this pie, I was sure I didn’t want it to have a traditional knead and chill crust, one that took time and a little too much effort for this particular week for me. Not wanting to forgo the crust completely, my mind turned to a crumbly, streusel topping that had rolled oats, brown sugar and lots of crunchy bits, which are always necessary. But that was for the top, right? (more…)
Happy Monday! I have a sweet recipe for you today that involves gorgeous strawberries and rhubarb (which I’ve never used before until recently) nestled in with sugar and a crunchy topping. Rhubarb was always a little scary to me, since it has a reputation for not being great on its own, but when it’s paired with juicy strawberries and topped with a streusel topping, they are a match made in heaven.
My favorite strawberry rhubarb crisp for the summer is doing double as breakfast and a sweet dessert, so let’s get to it, shall we? Hop on over to Sweet Phi for the full post and recipe!
Are you a patient baker or an impatient baker? I definitely fall under the impatient category, without a doubt. I’m always the one who burns my mouth on food, whether it be lunch at work or a baked good, I’m always (more…)