Recipe
Strawberry rhubarb crisp
Total time:
45 to 55 minutes
Yield:
6 to 8 servings
Bursting with flavour, this summery crisp has a rich, crumbly topping. Add a scoop of ice cream and you’ll be in dessert heaven!
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Ingredients
For the filling:
- 2 cups (500 mL) chopped rhubarb, fresh or frozen
- 2 cups (500 mL) chopped strawberries, fresh or frozen
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) honey
- 1 tbsp (15 mL) cornstarch
- ¼ tsp (1.25 mL) ground cinnamon
For the topping:
- 1 cup (250 mL) large flake oats
- ¾ cup (175 mL) all-purpose flour
- ¼ tsp (1.25 mL) ground cinnamon
- ½ cup (125 mL) brown sugar
- ½ cup (125 mL) cold butter, diced
Preparation
- Preheat oven to 375°F (190°C). Spray a 9.5 in (24 cm) round or square pie plate with cooking spray.
- Prepare the filling. In a medium bowl, combine the rhubarb, strawberries, granulated sugar, honey, cornstarch, and ground cinnamon. Stir to combine, then transfer to the pie plate.
- Prepare the topping. In a large bowl, mix the large flake oats, flour, ground cinnamon, brown sugar, and cold butter.
- Using a pastry blender, cut in the butter until the mixture resembles coarse bread crumbs. You can also use your fingers.
- Sprinkle the thick crumble over the rhubarb and strawberry mixture.
- Bake for 30 to 35 minutes, or until the top is slightly golden and the fruit is bubbling.
- Serve warm, with a scoop of ice cream (if desired).
Note
- The crisp will keep in an airtight container stored in the refrigerator for up to three days.
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