I wasn’t sure so, of course, I googled it and found this site. It seems that a crisp is richer, more crunchy, and originated in the States, while a crumble has less sugar and butter and originated in Britain. To me, a crisp uses oats and maybe chopped nuts and other crunchy things, while a crumble predominantly uses flour in its topping. They’re both delicious and this recipe is particularly so.
Makes 6 – 8 servings.
- 1 1/3 cups flour
- 1 tsp. baking powder
- 3 tbsp. sugar
- 3 tbsp. Demerara sugar
- zest of one lemon
- 1/2 cup melted butter
- Combine all ingrdients. Mix until clumpy, then refrigerate.
- Preheat oven to 375 degrees F.
- 1 1/2 cups rhubarb, chopped in 3/4 inch pieces
- 4 cups strawberries, hulled and quartered
- juice of one lemon
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- Combine all filling ingredients in a deep baking dish.
- Cover thickly with the topping.
- Since it will likely boil over, protect your oven by placing the dish on a foil-lined baking sheet. Bake till top is golden brown and fruit bubbles up, about 45 minutes. Best served warm.
I made these in individual ramekins and baked them for 25 minutes.