#1) NO PIE CRUST NEEDED. #2) NO RECIPE NEEDED. #3) THEY ARE SO EASY!
I know it’s not fair to post a picture of something this yummy without telling you how to make it yourself, so last night I actually took the time to measure everything out and write down a real recipe to share with you. This is pretty straightforward and simple – and it’s a big recipe perfect for a 9″ x 13″ pan. It’s basically just rhubarb and strawberries with a little sugar, some lemon juice, and enough cornstarch to hold everything together. I found an apple in my fruit bowl so I threw that in along with the rhubarb and strawberries… feel free to do the same if you’ve got a lonely apple hanging around.
I like an oatmeal based top for a crisp. And I make a lot of it – enough to completely cover ALL of the fruit. I have one rule about making crisps – you can mess around all you want with the filling, but don’t skimp on the top!
I served this crisp to my book group friends – topped with vanilla ice-cream. I would also recommend warming up a bowl of it and pouring on a little milk for a breakfast treat. I’m not saying I did that… just offering a helpful suggestion in case you are completely out bread and cereal and you just used up all of your fruit and oatmeal making a Rhubarb Strawberry Crisp. I’ve heard stories like that… just want you to be prepared.
|Rhubarb Strawberry Crisp|
- For filling:
- 2 cups rhubarb, chopped into 1″ pieces
- 5 cups strawberries, hulled and halved (or quartered if large)
- 1 apple, peeled, quartered and sliced (optional)
- 1/2 cup granulated sugar
- Juice from one large lemon
- 3 Tbsp. cornstarch
- For topping:
- 1 1/2 cups regular rolled oats
- 1 1/2 cups all purpose flour
- 1 1/2 cups brown sugar
- 1 cup cold butter, cut into small pieces
- Preheat oven to 375 degrees.
- Combine the rhubarb, strawberries, apple, sugar, lemon juice, cornstarch and a pinch of salt in a 9″ x 13″ baking pan. Toss gently to combine.
- In a large bowl, combine the oats, flour, and brown sugar.
- Add the butter to the flour mixture and cut in the butter pieces with a pastry cutter, a large fork, or your fingers until the mixture forms coarse crumbs.
- Sprinkle the topping over the strawberry rhubarb filling.
- Bake at 375 degrees for approximately 40 minutes until the filling is bubbly and the topping is crisp and browned.