I spied the first field-grown rhubarb in the produce section the other day and that means local grown rhubarb will be showing up at the farmer’s market as well. What a treat for the seasonal pie maker. If I don’t have time, I will make a crisp, even a small one for two.
The beginning baker is attracted to old-fashioned rustic fruit desserts as much as a seasoned one. Just because they are fast and easy, doesn’t mean they are fabulous tasting. Enter the fruit crisp. Crisps are essentially deep-dish fruit pies without the fuss of a top or bottom crust, but coated with a thick top layer of enticingly sweet streusel crumbs.