First Prize Strawberry Rhubarb Crisp recipe

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Ingredients

1 cup rolled oats
1 cup all-purpose flour
½ cup brown sugar
½ cup butter, melted
2 cups chopped strawberries
2 cups chopped rhubarb
1 cup cold water
½ cup white sugar
1 tablespoon cornstarch

Nutrition Info

256.9 calories
carbohydrate: 40.2 g
cholesterol: 24.4 mg
fat: 10 g
fiber: 2.3 g
protein: 2.9 g
saturatedFat: 6 g
servingSize: -
sodium: 71.3 mg
sugar: 22.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix oats, flour, brown sugar, and butter together in a bowl, press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.

  3. Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens, pour over fruit layer.

  4. Bake in the preheated oven until bubbling, about 1 hour.

Recipe Yield

10 servings

Recipe Note

I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.

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