Strawberry Rhubarb Crisp, from the “Back in the Day Bakery” Cookbook

Old friend, photographer, and contributor to my blog; photographer Squire Fox, shot the Back in the Day Bakery cookbook. The couple behind Back in the Day Bakery are Cheryl and Griff Day. Squire met them while shooting for Southern Living magazine, (it was a story on Savannah and their bakery was on the shot list). The book has been so popular it’s on it’s third reprint. Cheryl and Griff kindly agreed to part with they’re crisp recipe from their cookbook, and since it’s rhubarb season, this dish is timely and frankly, perfect!


Recipe courtesy of Cheryl and Griff Day from The Back in the Day Cookbook, thank you!

HAND’S DOWN, GRIFF’S FAVORITE: The tender sweetness of Summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert. The buttery oatmeal topping adds a rustic goodness as the fruit juices bubble up through the crisp and over the sides. Serves 8-10 

For the Topping:
1 cup of unbleached all-purpose flour
Half a cup of packed light brown sugar
3/4 cup of old fashioned rolled oats
2 tablespoons yellow cornmeal
2 teaspoons of ground cinnamon
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2 inch cubes
1 tablespoon of canola oil

For the Filling:
2 cups of strawberries
4 cups 1-inch pieces peeled rhubarb
1 and a quarter cup turbinado sugar
3 tablespoons of unbleached all-purpose flour
1 tablespoon cornstarch

Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.

To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside.

To make the filling: In another bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.

Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes or until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.

Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.


To learn more about the Back in the Day Bakery click here. 

To get the Back in the Day Bakery Cookbookclick here. 


Photographs © Squire Fox
Food Styling: Cynthia Groseclose

SQUIRE FOX was born into a creative family. He was influenced by his mother, a painter and quintessential southern hostess and father and grandfathers—all furniture craftsmen, who drank bourbon and ate oysters. To check out his work, click here. 


4 thoughts on “Strawberry Rhubarb Crisp, from the “Back in the Day Bakery” Cookbook

  1. Pingback: Strawbery Rhubarb Crisp Burned by Fevers « Write.Click.Cook.Listen

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