Strawberry Rhubarb Crisp
Serves 6-8
Ingredients:
Filling:
- 2 1/2 pounds fresh rhubarb, diced
- 1 pound fresh strawberries, hulled and halved or quartered
- 1 1/3 cups sugar, divided
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons cornstarch, sifted
- 2 teaspoons orange or lemon zest
Topping:
- 1 3/4 cups all-purpose flour
- 1 2/3 cups brown sugar, packed
- 1 1/2 cups quick-cooking rolled oats
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 sheet pie crust, (if frozen) thawed
Directions
- Preheat oven to 350º F.
- Unroll 1 sheet pie crust and gently press it into a 9-inch pie dish.
- Trim off excess and pre-bake (if needed) according to packaging directions.
- Place diced rhubarb in a large bowl and toss in 1 cup sugar.
- Let sit for 15-20 minutes, drain and discard rhubarb juice, then add in strawberries, remaining sugar and orange zest.
- In a small glass, stir cornstarch into orange juice and whisk until dissolved. Pour cornstarch slurry over fruits and toss everything together to coat.
- Pour fruits into prepared pie dish and smooth into an even mound.
- In another large bowl, combine flour, brown sugar, oats, butter, cinnamon, nutmeg and salt, and use a pastry cutter or your hands to blend.Note: mixture should be crumbly and sand-like, with butter the size of small pebbles.
- Sprinkle oat mixture generously onto fruit mound, making sure to evenly cover the surface.
- Place in oven and bake for 50-60 minutes, or until topping is golden brown and filling is bubbly.
- Remove from oven and let cool 10 minutes, then serve hot with vanilla ice cream or whipped cream.
Recipe adapted from Food & Wine
