Strawberry Rhubarb Crisp

• Serves: 12

• Contributor: Kate

Ingredients

Filling

• 6 cups fresh rhubarb, sliced into 1/2" slices
• 2 cups fresh strawberries, chopped into 1/2" slices
• 1 Tbsp lemon juice
• 1 cup sugar
• 1/4 cup cornstarch

Topping

• 1 cup brown sugar, packed
• 1 cup all purpose flour
• 3/4 cup old fashioned (rolled) oats
• 1/2 tsp salt
• 8 Tbsp unsalted butter
• vegetable oil

Instructions

1. Preheat oven to 275F

Filling

1. In a large bowl, stir together rhubarb, strawberries, and lemon juice. Add sugar and stir to combine.
2. Sprinkle cornstarch evenly over the mixture and stir until fully incorporated.
3. Transfer to a 9x13" baking dish. Include all juices from the bowl.

Topping

1. Put butter, brown sugar, flour, and salt into a food processor. Pulse until it looks like small peas. You may wish to add some vegetable oil to achieve your desired consistency. When I made it it was still a little too dry.
2. Add oats and pulse a few more times to combine.
3. Crumble the topping over the fruit and bake until golden brown, about 45 minutes

CategoryRecipesDessert