Apples often steal the crisp scene in the fall. But berry crisps as just as good and make for a quick but impressive summer dessert any evening. And that’s especially true with this technique. Like the other strawberry and rhubarb recipes this week, I give you another cheat recipe. If you’ve already made your batch of compote earlier this week, you’re already good to go. In fact, this is a double cheat recipe, though no one is going to know the difference.
Since you already have your compote, that drastically reduces the cooking time here, and that’s the first cheat. Even if you need to make the compote when you go to make the crisp, it’s still going to take less time in the long run – so either way, you’re beating the traditional crisp system. And, with a big batch of the compote, you know there is also this idea and this one to put it to good use.
The second big thing here is that you use granola for your crisp’s topping. Yup, that’s right. And no one will know the difference. If you think about it, granola is very similar to the topping of a crisp, so why not take advantage of that fact? Of course, use a high-quality (or homemade) variety that you enjoy. This isn’t supposed to be an inferior crisp imitation by any means, just a quicker approach to an equally good end product.
Strawberry Rhubarb Crisp
Prep Time: 20 minutes
Total Time: 30 minutes
Serving Size: 6
Try this granola cheat method with any kind of crisp.
- Strawberry Rhubarb Compote
- 2 cups of your favorite granola
- Preheat the broiler to low.
- Make the compote, if you haven’t already.
- Spread the compote into the bottom of a 9×13 baking dish.
- Cover with the granola.
- Put under the broiler for about 10 minutes until the granola starts to turn slightly brown and aromatic.
- Let cool 5 minutes before serving.