What vegetables go well in a fruit crisp?

Rhubarb is a classic choice and technically a vegetable. Other options include zucchini or even shredded carrots offer a subtle earthy flavor that complements the fruit.

Can I use frozen fruit for a spring vegetable fruit crisp?

Yes, frozen fruit works well! Just be sure to thaw and drain any excess liquid before adding it to the crisp. This will prevent the crisp from becoming soggy.

What's the best way to store leftover fruit crisp?

Store leftover fruit crisp in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat it in the oven or microwave before serving.

What kind of topping is best for a vegetable fruit crisp?

A classic oat-based topping works well: butter, flour, oats and brown sugar. You can also adjust the topping based on what's in your cupboard. Nuts are an excellent addition!

Delicious Spring Vegetable Fruit Crisp: 5 Easy Expert Secrets

Description

A surprising and delicious spring dessert featuring rhubarb, strawberries, zucchini, and asparagus topped with a buttery oat crisp.

Ingredients

Scale

For the Filling:
4 cups chopped rhubarb (about 1 pound)
2 cups sliced strawberries
1 cup shredded zucchini
1/2 cup chopped asparagus (tender tips only)
1/4 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1/4 teaspoon ground ginger
For the Crisp Topping:
1 cup all purpose flour (or gluten free blend)
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes

Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish.
2. In a large bowl, combine rhubarb, strawberries, zucchini, and asparagus.
3. In a small bowl, whisk together sugar, lemon juice, cornstarch, and ginger. Pour over the fruit and vegetable mixture, toss gently.
4. Transfer the filling to the prepared baking dish.
5. In a separate bowl, combine flour, brown sugar, oats, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs.
6. Sprinkle the crisp topping evenly over the filling.
7. Bake for 30 35 minutes, topping is golden and filling is bubbly.
8. Let cool slightly before serving. Enjoy warm!

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 320
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg

Keywords: spring dessert, rhubarb crisp, strawberry crisp, vegetable dessert, easy dessert