Tuesdays with Dorie: Strawberry – Cranberry Double Crisp

April 12, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Strawberry-Rhubarb Double Crisp, but with no rhubarb in sight, I used cranberries instead. Why is it called double crisp? Because half of the crisp mix goes on the bottom of the pan, like a crust, and the rest goes on top, like a traditional crisp. That’s quite a bonus for crust and topping lovers like me!

What I did: I made 1/3 of the recipe, and baked it in a 6″ pie pan. I was fast and loose with the ingredients. I couldn’t find fresh rhubarb, so I used some cranberries from my freezer. I used white whole-wheat flour instead of all-purpose, and I cut down on the butter a little. I didn’t use ginger, which I know changed the whole point of this dessert, because there’s a lot of ginger in the recipe.

How it went: This was pretty quick to put together: mix the crumble ingredients, give the fruit a quick cook on the stove, adding some cornstartch to thicken the filling. The recipe doesn’t call for cooking the rhubarb, but I did cook the cranberries; they softened up a little bit and I was able to smash some of them.

How it tasted: Yummy! This was a delicious fruit crisp with lots of crumble. My husband liked this a lot and kept commenting on the texture – he really enjoyed the crisp crumble topping in contrast with the soft fruit filling. I liked how wonderfully tasty this was! We ate it straight-up, but it would be delicious with ice cream or whipped cream.

This week’s recipe was selected by Sarah of Teapots and Cakestands. She has the recipe posted here, or you can open your copy of Baking: From My Home to Yours to page 420.


  1. Your crisp looks mighty good-and the strawberry/cranberry combo sounds heavenly!

  2. Cranberries were a good sub! I loved the strawberry/rhubarb combo but the rhubarb was a pain to find. Your crisp looks wonderful in the mini pie plate, I’d never have thought to use that!

  3. I love the idea of using cranberries! Looks delicious!!

  4. I do love cranberries! I think we should eat them year round.

  5. I bet the cranberries added a nice tart edge to this. The colour is stunning, and I’d be picking at the edges of this till you slapped my hands.

  6. I want to try this with cranberries, we are huge cranberry fans here and I think I should try that just to see, don’t you? Like maybe today for instance! Yours looks wonderful…all that crispy goodness!

  7. I like the cranberries!

  8. I think this would be good with cranberries. I’m with you, the best part of a crisp is the topping and the topping on this was excellent. I loved the ginger.

  9. Love your baking dish. Cranberries would be good!

  10. It looks great! I thought this was an exceptionally good crisp. I love the idea of cranberries with it.

  11. I love fruit desserts, and this looks just amazing. The idea of crisp on the top and bottom makes me swoon!

  12. Cranberries – perfect! I love the red seeping out on the edges of your baking dish. Yum yum.

  13. Your crisp looks delightful with all of that luscious red sauce oozing out the sides. I covet a piece of this right now – perfect for my brekky.

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