Crisps, Cobblers, & Crumbles - SugarHero

59 Best Apple Dessert Recipes: Pies, Crisps, Cakes & More

Elizabeth LaBau — Sun, 12 Nov 2023 14:53:00 +0000

With autumn in full swing, there’s no better time to indulge in apple desserts that highlight the cozy flavors of the season. This collection of 59 amazing apple recipes spotlights the best of fall baking, from comforting classics like apple pie and apple crisp to fun new takes like apple crumble cheesecake and apple cider donut cake.

Baking up one of these apple desserts is a wonderful way to use the bounty of in-season apples available right now. So grab your apron and let’s indulge in apple desserts galore!

Strawberry Crisp

Elizabeth LaBau — Fri, 20 Aug 2021 17:44:10 +0000

Strawberry Crisp is summer’s answer to fall’s apple crisp. Warm, easy to make, and a great companion to ice cream, this easy strawberry dessert is a fantastic way to end the day an enjoy the fresh tastes of the season.

🍓 Easy Strawberry Dessert

This classic strawberry crisp is the quintessential summer dessert – easy to make, with simple flavors that allow the fresh ripe strawberries to shine, and best enjoyed with LOTS of melty ice cream on top. If that doesn’t scream summertime, I don’t know what does!

But, thanks to the magic of this modern world we live in, strawberries are easy to come by year-round, meaning it’s never the wrong time to enjoy this strawberry crisp. You can even use frozen berries if that’s what’s available to you. And if you’re in the mood for more delicious fresh strawberry desserts, check out my Strawberry Buttercream, Strawberries and Cream Layer Cake, or Chocolate-Covered Strawberries!

Cast Iron Peach Crisp (With Brown Butter Topping!)

Elizabeth LaBau — Tue, 08 Jun 2021 15:14:00 +0000

Peach Crisp in a cast iron skillet? You betcha! This is the BEST peach crisp I’ve ever had, and if you try it, I think you’ll agree! Fresh, juicy peaches are tossed with a bit of cinnamon and brown sugar, and the whole thing is topped with a delicious brown butter streusel. You’ll have this recipe on repeat all summer long.

🍑Brown Butter Peach Crisp – In a Skillet!

When temperatures rise, I desire only a few things: to sit poolside every day with a frosty beverage, to have an ice cream butler to keep me in constant supply, and to eat ALLLLLL the peach desserts. The first two things might be mostly wishful thinking, but at least I can make all my summertime peach dreams come true starting with this Cast Iron Peach Crisp.

This crisp exemplifies rustic simplicity. Picture: fresh peaches, tossed with brown sugar and cinnamon, layered in the bottom of a cast iron skillet. Now top those peaches with a crispy crumble made with brown butter, more brown sugar, and toasted nuts, then bake the whole thing until it’s crunchy and bubbling and steaming. You feel me?? Let’s do this!

🧡More Peachy Desserts

Peaches are wonderful because there’s almost no wrong way to prepare them. If you love them fresh, try a Fresh Peach Tart or easy Peaches & Cream Trifle.

More of a baked-peach person? This Peach Upside-Down Cake is a fun twist on the pineapple classic! And baking isn’t your only option–you can even cook peaches on the grill, and pair them with pound cake for a delicious way to end your barbecue.

Mixed Berry Cobbler

Elizabeth LaBau — Tue, 27 Apr 2021 22:11:51 +0000

This easy Mixed Berry Cobbler is comfort food at its best! Use any combination of your favorite berries to make this cobbler recipe, and in under an hour you’ll have a bubbling, juicy cobbler with a sweet biscuit crust on top. Don’t forget the whipped cream or ice cream!

🍓 Easy Berry Cobbler Recipe

This Mixed Berry Cobbler is the answer to any summertime dessert dilemma you might have. Bought too many berries at the farmers market? Cobbler. Want to enjoy juicy, bubbling fruit and buttery sugar-topped crust but don’t want to make a pie? Cobbler. Need to make something easy for a BBQ, potluck or picnic? Cobbler, cobbler, cobbler baby! Fruit cobbler is a 10-minute marvel that’s easy to throw together, and it’s so delicious, people will be begging you for the recipe.

❓Cobbler vs crisp vs crumble

Let’s answer the age-old question, what the heck IS a cobbler, and how is it different from a crisp or a crumble?

If we were to make a dessert family tree, I would say that cobblers, crisps, and crumbles belong to the PIE branch of the family because they all involve a fresh fruit base and some kind of buttery, carb-based topping. However, they’re significantly faster and easier than most pie recipes, and they are often made in a casserole pan to serve family style–perfect for feeding a crowd on a lazy Sunday.

So that’s what they have in common. As to the differences? It’s all in how you top the fruit.

How the Toppings Differ

Cobblers are traditionally made with a biscuit topping. Now, that can be very literal (think round biscuits cut out and placed precisely on the fruit) or a more casual interpretation, like this recipe–a buttermilk biscuit-inspired topping that’s plopped willy-nilly on top…or, some might say, cobbled together. (theatrical wink) Cobblers can also be made with a softer, more cake-like topping–some recipes even use a cake mix!

Crisps are made with an oat-based streusel. It’s typically scattered on top of the fruit in clumps, and bakes up buttery and crisp–hence the name. If you’re looking for a killer crisp recipe, this Brown Butter Skillet Peach Crisp is a must-make for my family every year!

Crumbles are also made with a streusel topping, but without the oats. In this case, the topping is usually a combination of butter, sugar, flour, and spices like cinnamon. My favorite Blueberry Crumble Pie recipe includes almonds in the streusel topping to provide a nice crunch.

And, if this whole discussion has left you craving a good old fashioned pie, don’t miss our Strawberry Rhubarb Pie, Blueberry Coconut Tart, or Salted Caramel Apple Pie.

Strawberry Basil Crumb Bars

Elizabeth LaBau — Tue, 08 Jul 2014 20:22:58 +0000

Strawberry Basil Crumb Bars are light and refreshing fruit bars with a twist! They have a shortbread base, a crumble topping, lots of strawberry filling, and just a hint of fresh basil to mix it up.

I love basil, which is why I have committed to never owning another basil plant. It’s just too painful to watch them enter the house with bright hopes and green leaves, only to see them quickly wither and die under my not-so-watchful eye.

I have the best of intentions, I do…but maybe potted basil + hot Southern California sun + my balcony + my forgetfulness are not the best combination. After chucking one too many shriveled-up husks of basil plants into the trash, I’ve decided I’m strictly a buy-it-by-the-bunch sort of girl, at least until I can be trusted with the task of watering them responsibly. RIP, good buddies.

I put some of that store-bought and oh-so-healthy basil to good use in these Strawberry Basil Crumb Bars. They look simple—and they are easy to make!—but they’re packed with different flavors: strawberry preserves, fresh strawberries, lemon zest, and fresh basil. They’re light and summery, perfect for picnics and alfresco dinners and eating cold from the refrigerator when you intended to have fresh fruit instead…whoops.

I don’t think you can ever go wrong with combining strawberries and basil, but if the thought makes you nervous, you are a) a wussy who could use some adventure in your life and b) welcome to sub in fresh mint leaves instead, or leave out the herbs entirely. The strawberry and lemon will still be all up in your bars, making them taste amazing.

The genius of this recipe is that although it’s 3 layers, the top and bottom layer are made from the same base recipe, so it’s really like you’re making 2 layers. And if one of those layers is basically jam and berries, it’s really more like 1.5 layers. See, these bars practically make themselves while you paint your nails and/or watch your summer television show of choice. It’s a good life.

You all know I’m usually a chocolate sort of girl, but these bars made me a believer in the power of the berry. (Buuuut if you did want to throw in some chocolate, I’m sure a handful of mini chips wouldn’t be a bad addition either.) Let’s give summer a big bear hug and stuff our desserts with all the fresh produce & flavors we can find. Happy baking!

🍓 More Delicious Strawberry Recipes

Lemon Bars

Brighten up your day with a slice of sunshine – our Classic Lemon Bars recipe is quick, easy, and packed with fresh lemon flavor. They’re the perfect make-ahead treat for potlucks, picnics, and backyard barbecues!

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Passion Fruit Bars

These Passion Fruit Bars are going to be your new sweet/tart obsession. They have a buttery shortbread crust and a deliciously creamy, tangy and tropical passion fruit filling.

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Print Recipe

5 from 1 vote

Strawberry Basil Crumb Bars

Strawberry Basil Crumb Bars are light and refreshing fruit bars with a twist! They have a shortbread base, a crumble topping, lots of strawberry filling, and just a hint of fresh basil to mix it up.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Strawberry Basil Crumb Bars

Dessert Type: Bar cookies

Servings:

Author: Elizabeth LaBau

Ingredients

For the Crust and Crumb Topping

10.66 oz all-purpose flour (2 1/2 cups)
4.33 oz granulated sugar (2/3 cup)
1/2 tsp salt
9 oz unsalted butter (2 sticks + 2 tbsp), at cool room temperature
1.75 oz brown sugar (1/4 cup), packed
2 oz old-fashioned oats (1/2 cup)
2.25 oz toasted pecans (1/2 cup), finely chopped

For the Strawberry Filling

9 oz fresh strawberries (2 cups), coarsely chopped
2 tbsp granulated sugar
1 tbsp lemon juice freshly squeezed preferred
6 large fresh basil leaves finely chopped
2 tbsp fresh lemon zest (from approximately 2 large lemons)
15 oz strawberry jam (1 1/4 cups), good-quality

US Standard – Metric

Instructions

For the Crust and Crumb Topping

Preheat the oven to 350 F. Line a 9×13-inch pan with foil, and spray the foil lightly with nonstick cooking spray.
Combine the flour, 2/3 cup granulated sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix them together on low speed until well-combined. Add 8 oz (2 sticks) of softened butter, a tablespoon at a time, to the mixer and mix on low until the crust mixture starts to hold together and has the texture of wet sand.
Set aside 1 cup of the flour mixture in a medium bowl, then scatter the rest in the prepared 9×13 pan. Press it down into an even layer. Bake the crust at 350 F for 16-18 minutes, until it starts to take on a golden brown color.
While the crust is baking, prepare the crumb topping: add the brown sugar, oats, and pecans to the reserved flour mixture and stir them together. Add the remaining 2 tbsp of butter and work it into the mixture until you have a pebbly texture, then refrigerate the crumble topping until you’re ready to use it.

For the Strawberry Filling

Stir together the chopped strawberries, 2 tbsp granulated sugar, lemon juice, lemon zest, and chopped basil leaves in a large bowl. Let them sit at room temperature for 10 minutes, until the strawberries start to release their juice. Add the strawberry preserves and gently mash them together just to break up the berries a little bit.
When the bottom crust is done baking, spread the strawberry mixture on top of the crust, then top it with the crumble topping. Raise the oven’s temperature to 375 F and bake the pan for an additional 25-30 minutes, until it is golden brown on top and the filling is bubbling out.
Cool the bars at room temperature for several hours, then use the foil as handles to lift them out of the baking pan. Cut them into small bars to serve.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Blueberry Crumble Pie

Elizabeth LaBau — Fri, 23 May 2014 19:39:58 +0000

This Blueberry Crumble Pie has a beautiful blend of flavors and textures. The thick blueberry filling is flavored with lemon and a hint of cinnamon, then topped with a brown butter almond crumble.

Ever since I started working for myself, national holidays haven’t been quite as exciting as they used to be. When I was a blazer-and-heels wearing office worker? You would see Memorial Day and other holidays circled on my calendar with three neon highlighters in different shades of desperation. Now that I’m a member of the fuzzy slipper work-from-home club? Most holidays are just another word for “everyone’s going to be all up in my grill at the grocery store during daytime hours.”

This Memorial Day, though, I’m a little less grinchy and a little more excited. Jason actually has the day off of work, and Asher will be home from day care, so I’m pinky-swearing that I’ll put my computer away and we’ll spend some quality time together as a family. We’ll be grilling with friends, and swimming—or refusing to swim and pouting on the edge of the pool, depending on toddler whims.

We’ll also be enjoying blueberries by the bushel, because I have an untreated blueberry addiction and am not seeking help. They’ve finally come down in price in my area, so I’ve been buying pints and pints of them. We’ve mostly been eating them raw, but they’ve also made their way into smoothies, pancakes, and now, this beast of a pie. It’s the perfect dessert for weekend barbecues, potlucks, or—yes, I’m going there—even brunches. Pie for brunch? Let’s make that a thing. Still looking for more? Check out this stunning Blueberry Layer Cake and this delicious, homemade Blueberry Sauce.

I’ll always prefer pies made with fresh berries, but this one can easily be made with frozen, if you don’t have good fresh ones available to you. It’s flavored with lemon and a hint of cinnamon, and topped with a brown butter almond crumble. All of the flavors and textures mean that it’s a forgiving pie if you’re making it with less-than-optimal fresh berries, or frozen ones. Give me your poor, your tired, your frozen berries yearning to be made into pie, and I will give you a recipe for the best dang Blueberry Crumble Pie you’ll ever taste.

I love that this pie is a combination of two of my favorite blueberry desserts—pie and fruit crumble. This crumble was last seen on my Rhubarb Streusel Tart, and ever since I made that tart I’ve been wanting to incorporate the crumble into other dishes. The topping is rich with the nutty flavor of browned butter, and has plenty of almonds and brown sugar too.

The filling in this pie is a mix of cooked blueberries and raw ones—half of the berries are simmered with lemon juice and zest until they’re thick and jammy, and the other half are added raw, right before baking. This, along with the tapioca, helps give you a thicker, more intensely flavored filling that sets well, doesn’t produce a pool of liquid whenever you try to cut into it, but still has whole berries that pop in your mouth.

It’s taken me a few years of intense pie-making casual experimenting, but I can finally conceded that all of those folks who insist on tapioca as a thickener in fruit pies are right. Sometimes I’ll use a mix of tapioca and corn starch, and sometimes, as in this pie, just straight tapioca. Flour has never worked well for me, and all-cornstarch pies tend to set inconsistently or just taste too starchy. If you’re worried about the little balls of tapioca showing up in the final product, you can whir them around in your food processor before adding them to the fruit, to break them down into smaller pieces. I promise you’ll never notice they’re in there, and your pie will set beautifully! There is also a product called Clear Jel that I haven’t tried yet, but that is used specifically to thicken fruit pies without any funky taste or texture issues.

Finally, I topped my pie with a crème fraiche honey whipped cream, flavored with just a pinch of cinnamon. It was tangy and floral and ever so slightly spiced, and the perfect compliment to the juicy filling and crunchy topping! Of course, I wouldn’t judge you for choosing ice cream instead. (But serving a plain slice of pie? I would definitely judge you for THAT!)

More Fresh Berry Desserts

Strawberry Basil Crumb Bars

Strawberry Basil Crumb Bars are light and refreshing fruit bars with a twist! They have a shortbread base, a crumble topping, lots of strawberry filling, and just a hint of fresh basil to mix it up.

View Recipe

Rhubarb Streusel Tart

This Rhubarb Streusel Tart has a simple crust and sweet-tart rhubarb filling. It's topped with a show-stopping streusel made with rich browned butter and crunchy sliced almonds!

View Recipe

Print Recipe

5 from 1 vote

Blueberry Crumble Pie

This Blueberry Crumble Pie has a beautiful blend of flavors and textures. The thick blueberry filling is flavored with lemon and a hint of cinnamon, then topped with a brown butter almond crumble.

Prep Time40

Cook Time1 10

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: blueberry crumble pie, holiday pie, homemade pie, pie and ice cream, Thanksgiving

Dessert Type: Pies

Servings:

Author: Elizabeth LaBau

Ingredients

For the Pie Crust:

6.5 oz all-purpose flour (1 1/2 cups)
1 oz granulated sugar (2 tbsp)
1/2 tsp salt
5 oz unsalted butter cold, cubed
1.25 oz shortening cold, cubed
1/4 cup ice water

For the Blueberry Filling:

7 cups blueberries divided use
3/4 cup granulated sugar divided use
Zest of 2 lemons
1/4 cup fresh lemon juice divided use
1/4 cup instant tapioca
1/2 tsp ground cinnamon
1/4 t salt

For the Crumble Topping:

4 oz unsalted butter
5 oz brown sugar (2/3 cup), lightly packed
2/3 cup almonds sliced
2.8 oz all-purpose flour (2/3 cup)
1 tbsp ground cinnamon
1/4 tsp salt

For the Crème Fraiche Honey Whipped Cream:

8 oz heavy cream (1 cup), chilled
8 oz crème fraiche (1/2 cup), chilled
1/4 cup honey
1/2 tsp ground cinnamon

US Standard – Metric

Instructions

To make the crust, combine the flour, sugar, and salt in the bowl of a large food processor and pulse a few times to combine.
Add the cold cubed butter and shortening, and pulse in short bursts until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the ice water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Shape the dough into a disc, wrap it well in plastic wrap, and refrigerate it for an hour to chill. The crust dough can be made several days in advance and kept in the refrigerator until ready to use.
While you wait for the dough to chill, make the streusel topping and blueberry filling. To make the streusel, place the butter in a medium saucepan over medium heat and cook it, stirring frequently, until it turns golden brown and has a nutty fragrance. Watch it carefully during this process and be sure to scrape the bottom of the pan with a spatula during the cooking, so that it does not burn.
Once the butter is browned, remove the pan from the heat and stir in the sugar, almonds, cinnamon, and flour. Stir until all of the ingredients are incorporated and the mixture is moist. Spread it out on a plate or baking sheet and refrigerate the streusel to chill it quickly, for about 30 minutes.
Make the filling by combining 3 cups of blueberries, 1/2 cup sugar, the zest of 2 lemons, and 3 tbsp fresh lemon juice in a medium saucepan over medium-low heat. Stir while the mixture comes to a simmer and the sugar melts, then simmer it for about 20 minutes. The blueberries will pop and reduce their liquid, and you want the liquid to reduce by about half, until it has a much thicker jammy texture.
Remove from the heat and cool to room temperature. Stir in the remaining 4 cups of blueberries, 1/4 cup tapioca, 1 tbsp lemon juice, cinnamon, and salt. Taste the mixture, and add up to 1/4 cup sugar, depending on the sweetness of your berries and your preference.
Preheat the oven to 400 F. Flour your work surface and rolling pin, and roll the dough out into a circle. Transfer it to your 9” deep dish pie pan and trim any overhang from the sides. Scoop the room temperature blueberry filling into the pan, leaving any extra liquid in the bowl. Scatter the crumble all over the blueberries.
Place the pie on a baking sheet lined with parchment or foil. Bake at 400 F for 20 minutes, then turn the temperature down to 350 F and bake for an additional 40-50 minutes. Cover the pie loosely with foil if it seems like the crumble is getting overly brown. The pie is done when the blueberry filling bubbles thickly up out of the crumble in several places. Cool on a wire rack.
To make the crème fraiche honey whipped cream, combine all ingredients in a mixing bowl, and beat with a whisk attachment on medium-high speed until soft peaks form.
This pie is wonderful served warm, at room temperature, or cool. You will get the neatest slices if you chill it before cutting. Top with a dollop of whipped cream and a few extra blueberries for garnish.

Measuring Tips

Nutrition

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Rhubarb Streusel Tart

Elizabeth LaBau — Fri, 20 Jul 2012 14:00:00 +0000

This Rhubarb Streusel Tart has a simple crust and sweet-tart rhubarb filling. It’s topped with a show-stopping streusel made with rich browned butter and crunchy sliced almonds!

Imagine me doing my best Jerry Seinfeld impersonation for a second: What is the deal with rhubarb?

I mean seriously: what’s up, rhubarb? It’s a culinary mutt. It grows in stalks like celery, it’s red like berries, it’s tart like lemons, and it gets mushy like apples. Oh yeah, and it’s a vegetable that’s basically only served in desserts. I love it, but I don’t understand it.

It also seems to be one of those foods that has no logical pricing structure. Depending on the store, the day of the week, and possibly the phase of the moon, it’s either dirt-cheap or outrageously, sell-your-sister expensive at stores in my area.

When it swings toward the cheap end of the spectrum, I stock up on stalks and get to preppin’. I peel the rhubarb and cut it into small chunks, then freeze it for use throughout the year.

I could lie and tell you I use my frozen rhubarb in a variety of new and innovative ways, each one more creative and daring than the last, but the truth is, whenever I cook with rhubarb, I’m making this exact tart. It’s like the dessert version of Groundhog Day, only way less annoying and with 67% less Bill Murray.

The tart filling couldn’t be simpler—it’s just rhubarb, sugar, flour, and a bit of lemon zest. The streusel topping is what really makes it special. It’s made with browned butter and sliced almonds, so it’s rich and nutty and really crunchy. If you’re familiar with rhubarb you know it gets quite soft when it’s cooked, so it needs to be paired with a crunchy texture to balance it out.

I usually just serve this tart with a bit of whipped cream, but last time I made it I found myself with some extra strawberry puree, so I drizzled that on top. I quite liked the addition of the berries and might make this the new standard from now on. You can top it with ice cream instead, if you prefer.

💗More Fruity Dessert Recipes

Mixed Berry Cobbler

This mile-high Blueberry Streusel Layer Cake is extra-tall, extra-gorgeous, and extra-delicious! It’s a twist on the usual blueberry cake recipe, with six moist rounds of sour cream cake, layered with fresh blueberry sauce and sprinkled with streusel in between.

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Cast Iron Peach Crisp (With Brown Butter Streusel)

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Print Recipe

5 from 1 vote

Rhubarb Streusel Tart

This Rhubarb Streusel Tart has a simple crust and sweet-tart rhubarb filling. It's topped with a show-stopping streusel made with rich browned butter and crunchy sliced almonds!

Prep Time40

Cook Time1 30

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: rhubarb, rhubarb streusel tart, streusel

Dessert Type: Pies

Servings:

Author: Elizabeth LaBau

Ingredients

For the tart crust:

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
4 oz unsalted butter (1/2 cup), cold & cubed
1 large egg yolk lightly beaten
1/4 cup heavy cream cold

For the streusel:

3 oz unsalted butter (6 tbsp), cubed
1/2 cup sliced almonds toasted
1/2 cup brown sugar packed
1 tsp ground cinnamon
1/2 cup all-purpose flour

For the rhubarb filling:

5 cups rhubarb (about 2 lbs), sliced 1/2-inch thick
1 cup granulated sugar
1/2 cup all-purpose flour
1 tbsp lemon zest from 1 large lemon

US Standard – Metric

Instructions

To make the tart crust:

Combine the flour, sugar, and salt in the bowl of a food processor, and pulse several times to mix the dry ingredients together. Scatter the cold butter cubes on top and pulse in several 5-second bursts, until your mixture resembles the texture of coarse meal, with a few larger butter chunks scattered throughout.
Add the egg yolk and the cream and process the dough just until it starts to come together in moist clumps. Turn the dough out onto a cutting board and knead it briefly to bring it together.
Spray a 10-inch tart pan with nonstick cooking spray, then press the dough into the pan in an even layer. Place the pan in the freezer for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit while you prepare the rest of the components.

To make the streusel:

Place the butter in a medium saucepan over medium heat and cook it, stirring frequently, until it turns golden brown and has a nutty fragrance. Watch it carefully during this process and be sure to scrape the bottom of the pan with a spatula during the cooking, so that it does not burn.
Once the butter is browned, remove the pan from the heat and stir in the sugar, almonds, cinnamon, and flour. Stir until all of the ingredients are incorporated and the mixture is moist. Spread it out on a plate or baking sheet and refrigerate the streusel to chill it quickly, for about 30 minutes.

To make the rhubarb filling:

Combine all of the ingredients in a large bowl and toss them together with your hands. Let it sit at room temperature for 15-20 minutes, until the rhubarb starts to give off a little juice.

To make the tart:

Spray the top of the tart dough with nonstick cooking spray, and press a sheet of foil on top of the dough. Add beans or rice to weight the foil down, and blind-bake the tart for 15 minutes, until the sides have a little color. Remove the foil and the beans or rice, and bake the tart for an additional 10 minutes, or until the middle no longer looks wet and has a light golden color.
Lower the oven temperature to 350 degrees Fahrenheit.
Spoon the rhubarb filling into the warm tart shell and spread it into an even layer. Break the cold streusel apart into small chunks and scatter them over the rhubarb. It may look like your tart is very full, but the ingredients will cook down.
Line a baking sheet with parchment or foil, and place the tart on the sheet. (Make sure to protect your baking sheet—this tart has a tendency to bubble up, and can make a mess if your sheet is bare.)
Bake the tart for about 60 minutes, until the filling is bubbling around the edges and the streusel is a golden brown color. Cool for 30 minutes, and serve slices of the tart warm, with whipped cream or ice cream on top.

Notes

adapted from Bon Appetit

Measuring Tips

Nutrition

Crisps, Cobblers, & Crumbles - SugarHero

59 Best Apple Dessert Recipes: Pies, Crisps, Cakes & More

Table of Contents

Strawberry Crisp

🍓 Easy Strawberry Dessert

Table of Contents

Cast Iron Peach Crisp (With Brown Butter Topping!)

🍑Brown Butter Peach Crisp – In a Skillet!

Table of Contents

Mixed Berry Cobbler

🍓 Easy Berry Cobbler Recipe

❓Cobbler vs crisp vs crumble

Table of Contents

Strawberry Basil Crumb Bars

🍓 More Delicious Strawberry Recipes

Lemon Bars

Passion Fruit Bars

Strawberry Basil Crumb Bars

Ingredients

For the Crust and Crumb Topping

For the Strawberry Filling

Instructions

For the Crust and Crumb Topping

For the Strawberry Filling

Measuring Tips

Nutrition

Blueberry Crumble Pie

More Fresh Berry Desserts

Strawberry Basil Crumb Bars

Rhubarb Streusel Tart

Blueberry Crumble Pie

Ingredients

For the Pie Crust:

For the Blueberry Filling:

For the Crumble Topping:

For the Crème Fraiche Honey Whipped Cream:

Instructions

Measuring Tips

Nutrition

Rhubarb Streusel Tart

💗More Fruity Dessert Recipes

Mixed Berry Cobbler

Cast Iron Peach Crisp (With Brown Butter Streusel)

Rhubarb Streusel Tart

Ingredients

For the tart crust:

For the streusel:

For the rhubarb filling:

Instructions

To make the tart crust:

To make the streusel:

To make the rhubarb filling:

To make the tart:

Notes

Measuring Tips

Nutrition