Description
Crisps come together really easily and they’re super forgiving, which makes them an ideal dessert to make regardless of your confidence in the kitchen.
Ingredients
Scale
FILLING
- 4 cups sliced strawberries
- 4 cups sliced rhubarb
- 1 1/4 cups granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp kosher salt
CRISP TOPPING
- 3/4 cups rolled oats
- 3/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 pich kosher salt
- 8 tbsp unsalted butter, room temp
Instructions
FOR THE FILLING
- Preheat oven to 375* F
- While the oven preheats, combine strawberries, rhubarb, sugar, cornstarch, and salt in large mixing bowl. Let mixture sit while oven preheats to macerate the fruit (this will become super jammy while it bakes)
FOR THE CRISP TOPPING
- Make the crisp topping by mixing rolled oats, flour, sugar, and salt in bowl. Work in the butter with your fingers, a fork, or pastry cutter, until combined. The mixture should be a combination of large pieces and coarse crubmly bits.
ASSEMBLE AND BAKE
- Transfer strawberry rhubarb mixture to a large baking dish that's at least 2 quarts, top with the crisp mixture, and bake for 40-45 minutes, or until topping is crisp and slightly golden brown.
- Let cool for about 15 minutes to let it set, and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: crisp, Dessert, fruit, pies
- Cuisine: American, American-Italian