Strawberry Rhubarb Crisp
Do you love strawberry rhubarb pie? Well, this is just as good or better, and easier to make! The perfect summertime dessert!
Equipment
- 1 9x13 baking dish
Ingredients
Filling
- 3 cups rhubarb, cut in to ½ inch pieces
- 4 cups strawberries, hulled and roughly chopped
- ½ cup white sugar
Topping
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ⅔ cup white sugar
- ⅔ cup brown sugar, firmly packed
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup butter, softened 2 sticks or 16 TBSP
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, stir together the rhubarb, strawberries and ½ cup sugar. Set aside.
- In a separate bowl, mix together the flour, oats, sugars, cinnamon, salt and butter until well combined. I use an electric hand mixer for this. If you do not have one, get your hands in there to really combine it all.
- Lightly oil, or spray with oil, a 9x13 baking dish. Pour the fruit mixture into the dish.
- Use your hands to crumble the dry mix over the top evenly. Bake for 35-40 minutes.
- Move to a wire cooling rack and let it sit for at least 10 minutes before serving. It is best served warm. Let it cool completely before covering and storing in the refrigerator.