This rustic dessert has a flaky, nutty, biscuit-like topping and lots of sweet, juicy fruit. Thanks to the fresh fruit, whole grains and nuts, it’s a sensible dessert that fits easily into a healthy eating plan.
For the topping:
1/2 cup (3 oz./90 g.) pecans
3/4 cup (2 1/4 oz./67 g.) rolled oats
1 cup (5 oz./155 g.) all-purpose flour
1/4 cup (2 oz./60 g.) firmly packed light brown sugar
2 tsp. baking powder
1/4 tsp. salt
6 Tbs. (3 oz./90 g.) unsalted butter, cut into chunks
1/3-1/2 cup (3-4 fl. oz./80-125 ml.) low-fat (2%) milk
For the filling:
1/3 cup (3 oz./90 g.) granulated sugar
1 Tbs. cornstarch
4 cups (1 lb./500 g.) raspberries
1 lb. (500 g.) rhubarb, cut into slices about 1/2 inch (12 mm.) thick (about 3 cups)
Preheat oven to 375 degrees F (190 degrees C). Spread pecans in a single layer on a baking sheet and toast in oven until lightly browned, 5-8 minutes. Remove from oven and let cool slightly, then chop coarsely and set aside. Leave oven on.
To make the topping, in a food processor, whirl oats until finely ground. Add flour, brown sugar, baking powder, salt and toasted pecans and pulse to combine. Add butter and pulse until the mixture forms coarse, uniform crumbs. Add milk slowly through food tube, pulsing just until mixture starts to come together into a soft dough. Remove blade from food processor.
To make the filling, in a large bowl, whisk together granulated sugar and cornstarch. Add fruit and toss to coat. Scrape into an 8-inch (20-cm.) square baking dish or other shallow 2-3-qt. (2-3-l.) baking dish and smooth top.
Using lightly floured hands, pick up small handfuls of dough, pat into flat rounds about 1/3 inch (9 mm.) thick, and arrange over fruit.
Bake until topping is golden brown and juices are bubbling, 30-35 minutes. Transfer to a wire rack and, using back of a spoon, break up the topping a little and push it down into bubbling juices. Let cool for at least 10 minutes before serving. Serve warm or at room temperature. Serves 10.