May 12, 2011 § Leave a comment
The secret to a good crisp topping: use enough butter that when you squeeze the mixture, it forms a clump. Gently break the clump as you scatter it over your fruit, but leave larger bits throughout.
The secret to a good rhubarb crisp: use ¼ cup or so of ground almonds when you toss the rhubarb with sugar and flour. Don’t be too generous with the sugar. Rhubarb is supposed to be tart.