Strawberry rhubarb Crisp
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What you need:
Filling: 3-4 cups fresh strawberries 3-4 cups rhubarb sugar |
TOP:
1/2 cup old-fashioned oats 1/2 cup flour 1/2 cup walnuts 1/2 cup sugar 1/4 tsp salt 6 Tbsp butter |
METHOD:
Preheat oven to 350˚F.
FILLING:
Wash the fruit. Remove the green top from strawberries and cut them into thick slices. Pull the outside peel from the rhubarb using a small paring knife and cut it into thin slices.
Place the fruit in a deep dish pie pan or casserole dish.
TOP:
Combine oats, nuts, flour, sugar, and salt in a bowl. Mix until blended. Cut the butter into small pieces, then add the mixture. Use your hands to crumble the butter into the dry ingredients. Leave it in a pea-sized clump, but make sure all the dry ingredients have been mixed into the butter. Sprinkle the crisp topping over the strawberries. Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Cover with foil if the top is browning faster than the fruit.
Excellent with vanilla ice cream.
Preheat oven to 350˚F.
FILLING:
Wash the fruit. Remove the green top from strawberries and cut them into thick slices. Pull the outside peel from the rhubarb using a small paring knife and cut it into thin slices.
Place the fruit in a deep dish pie pan or casserole dish.
TOP:
Combine oats, nuts, flour, sugar, and salt in a bowl. Mix until blended. Cut the butter into small pieces, then add the mixture. Use your hands to crumble the butter into the dry ingredients. Leave it in a pea-sized clump, but make sure all the dry ingredients have been mixed into the butter. Sprinkle the crisp topping over the strawberries. Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Cover with foil if the top is browning faster than the fruit.
Excellent with vanilla ice cream.