Recipe by LEO317
"A sweet and tangy dessert made with minimally processed ingredients."
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sliced fresh strawberries
whole wheat flour
whole wheat flour
butter, cut into pieces
I love the idea of this crisp much more than the actual product. Unfortunately, it just didn't do it for me. The fruit part was fine, although I wish I had used more fruit. There was less fruit than I like in my crisps. My problems were with the topping. First of all, there was too much of it for the amount of fruit. You could halve the topping and it would be sufficient. And the molasses made the crumble topping too heavy, and it didn't crisp up at all for me, even when I cranked up the oven temperature. I love using whole wheat flour, but I have to admit that this might be one of those times where you ought to blend white and whole wheat instead of using all whole wheat in order to keep it light. I'll have to try another crisp using whole wheat and brown sugar rather than molasses to see if this is the case.
Nonetheless, thank you for the recipe! I'll probably use components of it in the future, like mixing the fruit with honey instead of granulated sugar. I like that idea. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Strawberry Crisp
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 77
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