Strawberry rhubarb crisp
Pin PrintIngredients
- 3 cups diced rhubarb
- 2 ½ cups quartered strawberries
- ⅓ cup brown sugar
- 2 tablespoon corn starch
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
For crumble topping:
- ½ cup flour
- ½ cup large flaked oats
- ¼ cup brown sugar
- ¼ teaspoon salt
- ¼ cup cold unsalted butter
Instructions
- Preheat oven to 375F.
- In an 8x8 baking dish, toss rhubarb with strawberries, brown sugar, corn starch, lemon juice, cinnamon, vanilla extract and salt.
- In a small bowl, stir flour with oats, sugar and salt until combined. Add butter. Work butter into flour mixture, using your fingertips, until crumbly. Sprinkle mixture evenly over top of fruit.
- Bake for 30-35 minutes or until bubbly and topping has browned.
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