Strawberry Rhubarb Crisp
Top with homemade whipped cream or a big ol' scoop of vanilla ice cream!🍓
Servings: 8
Ingredients
FILLING:
- 4 c. sliced rhubarb sliced in 1/2 in. pieces
- 4 c. halved strawberries hulled and halved
- 3/4 c. granulated sugar or more to taste
- 2 T. arrowroot powder or cornstarch
CRISP TOPPING:
- 1 1/4 c. old-fashioned rolled oats
- 3/4 c. unbleached flour or whole wheat flour
- 1 c. brown sugar
- 1 c. butter softened
Instructions
- Preheat the oven to 400 degrees. Butter a 9x13-inch baking dish; set aside.
- FILLING: In a large bowl, toss together rhubarb, strawberries, sugar, and arrowroot powder, then pour into the prepared baking dish.
- CRISP TOPPING: In a separate bowl, prepare the crisp topping by stirring all ingredients together until well combined and crumbly. (I find it easier to use my hands)
- Sprinkle the topping evenly over the fruit filling and bake for about 35 to 40 minutes or until bubbly and golden brown. Cool completely.
- Serve topped with homemade whipped cream or a scoop of vanilla ice cream!
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