Easy Strawberry Rhubarb Crisp
Recipe from Weekend at the Cottage
YIELD: 6-8 SERVINGS
Ingredients
For the Fruit:
- 4 cups fresh strawberries
- 3 cups chopped rhubarb
- 3/4 cup granulated sugar (or sub maple sugar / maple syrup)
- 2 Tbs unbleached all-purpose flour
For the crisp topping
- 1 cup rolled oats
- ½ cup oat flour or unbleached all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup of butter, chilled and cut into chunks
Directions
Preheat the oven to 375˚ F with the oven rack in the middle position.
Put the strawberries and rhubarb in a medium bowl and toss together. Sprinkle with sugar and flour, then toss to coat.
Place oats, flour, brown sugar, cinnamon and salt in a bowl and stir together. Add chunks of butter. Using your fingers, rub mixture together until blended and crumbly.
Spill the fruit mixture into an 8 x 11-inch or 8 x 8-inch oven-safe baking dish, spreading it out in even layer. Scatter the topping over the fruit mixture.
Transfer to oven and bake for 45 minutes or until the fruit is soft and bubbling, and the topping is pale golden and crunchy. Serve warm with ice cream or whipped cream.
