As much as I love strawberries, I’ll admit that bringing home four pints at one time might have been overkill. Strawberries have such a short shelf life that you have to do something with them pretty quickly or you’ll find your very own science experiment growing in the refrigerator within days. Which is to say we were swimming in desserts last week. In addition to the galette I posted yesterday, I made a crisp (this time with rhubarb!) to use up a good portion of my bounty. We really tore through these desserts, not from fear of spoilage, but just because we couldn’t help ourselves.
And really, who doesn’t love a crisp? I’ve been trying to perfect a gluten-free version for the past few months, but the all-purpose flour blends weren’t working for me at all. Even after cutting back on the butter, they still oozed into a big sugary mass over the fruit instead of, well, crisping nicely on top. Since I’ve had such