Berry-Loaded Crisps and Cobblers for the Ultimate Spring Treat

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Strawberry Rhubarb Crisp

This strawberry rhubarb cobbler perfectly balances sweet, juicy strawberries and tart rhubarb under a golden, buttery biscuit topping. Slivered almonds add a delicate crunch, making each bite even more irresistible. Whether baked in a casserole dish for sharing or in ramekins for individual treats, this warm dessert is best served with a scoop of vanilla ice cream. 

Ingredients (for 6 servings):

For the Filling:

• 2 cups strawberries, hulled and halved
• 2 cups rhubarb, sliced
• ½ cup sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp lemon zest

For the Topping:

• 1 cup flour
• ¼ cup sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• 4 tbsp unsalted butter, cold and cubed
• ½ cup buttermilk
• ½ tsp almond extract
• ¼ cup slivered almonds

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch baking dish or individual ramekins.
2. In a bowl, toss strawberries and rhubarb with sugar, cornstarch, vanilla, and lemon zest. Transfer to the prepared dish.
3. In another bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs.
4. Stir in buttermilk and almond extract until a soft dough forms. Drop spoonfuls over the fruit filling.
5. Sprinkle slivered almonds on top and bake for 35-40 min., until golden and bubbling.
6. Let cool slightly before serving.