Strawberry-Rhubarb Crisp
Strawberries and rhubarb make a great combination. Serve warm with vanilla ice cream or frozen yogurt.
Servings: 6 servings
Ingredients
Filling
- 4 cups strawberries hulled and quartered
- 3.5 cups rhubarb 1/2" diced
- 1/2 cup flour
- 1/2 cup sugar
Topping
- 1 cup brown sugar
- 1/2 cup flour
- 1/2 cup salted butter
- 1 cup rolled oats
- vanilla ice cream or frozen yogurt
Instructions
- Place one rack in center of oven and a second rack below it. Line a rimmed baking sheet, that is wider than 9" square baking dish to be used for crisp, with foil and place on lower rack. This will protect oven if juices bubble over. Preheat oven to 375° F.
Filling
- In large bowl stir together fruit, flour, and sugar until evenly combined. Distribute evenly in 9" square baking dish.
Topping
- In food processor fitted with metal blade, add brown sugar, flour, and butter; process until evenly combined. Stir in oats with a fork. Sprinkle topping evenly over fruit.
- Bake for 25 - 30 minutes. Topping should be browned and filling should be bubbling.
- Serve warm with ice cream or frozen yogurt.
